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Maple Iced Coffee With Coconut Milk

This maple iced coffee with coconut milk delivers a smooth, creamy texture with rich maple sweetness and subtle depth. Perfect for relaxed mornings or warm afternoons, it offers a refreshing yet cozy drink. Simple to prepare and customizable, it transforms everyday ingredients into a balanced café-style beverage at home.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course beverage, Dessert, Snack
Cuisine American
Servings 18 cookies
Calories 85 kcal

Equipment

  • Mixing bowl
  • French press
  • Spoon
  • Glass
  • Ice Tray
  • kettle

Ingredients
  

Coffee Base

  • cup ground coffee coarse grind
  • cups hot water just off boil

Maple Blend

  • cup coconut milk well shaken
  • tbsp maple syrup adjust to taste

Serving

  • cup ice

Instructions
 

  • Add ground coffee to the French press.
  • Pour hot water over coffee and stir gently.
  • Let coffee steep for four minutes for balanced flavor.
  • Press the plunger down slowly to separate grounds.
  • Stir maple syrup into warm coffee until fully dissolved.
  • Fill a glass with ice and pour coffee over it.
  • Add coconut milk, stir gently for a creamy texture, and serve.

Notes

Adjust maple syrup for sweetness and coconut milk for creaminess. Shorter steep time creates lighter flavor, longer increases strength. Chill coffee before adding ice to prevent dilution. Freeze coffee into cubes for better texture. Store refrigerated up to two days and stir before serving.
Keyword Bristle Cookie, coconut milk coffee, Cookies, Ice Cream Cookie, Iced Coffee