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Nutty Iced Coffee With Coconut Milk

This nutty iced coffee with coconut milk delivers a smooth, creamy texture with rich toasted flavors and subtle sweetness. Perfect for relaxed mornings or afternoon breaks, it offers a refreshing yet satisfying drink. Simple to prepare and customizable, it transforms everyday ingredients into a 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 90 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

Nutty Flavor

  • tbsp hazelnut syrup or almond syrup

Creamy Mix

  • cup coconut milk well shaken

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 smooth flavor.
  • Press the plunger down slowly to separate grounds.
  • Stir in hazelnut or almond syrup until blended.
  • Fill a glass with ice and pour coffee over it.
  • Add coconut milk, stir gently for creamy texture, and serve.

Notes

Adjust syrup for stronger or lighter nutty flavor. Use shorter steep time for milder taste or longer for stronger brew. 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