Dairy free Fall Iced Coffee Recipe with Maple and Cinnamon
Brewed coffee whisked with maple syrup and cinnamon while it's still warm, then poured over ice with almond milk and vanilla. The drink is vegan and dairy free, and it finishes with coconut whipped cream, a dusting of cinnamon and an optional caramel drizzle.
Servings: 1
Calories: 75kcal
Ingredients
- 1 cup brewed coffee 240 ml, from about 2 tablespoons ground coffee (10 g)
- 1/2 cup unsweetened almond milk 120 ml, or another plant milk
- 1 to 2 tablespoons maple syrup 15 to 30 ml, or carob syrup
- 1/2 teaspoon ground cinnamon 1 g, plus more for dusting
- 1/4 teaspoon vanilla extract 1 ml
- Ice cubes
- Coconut whipped cream optional, for topping
- Caramel sauce optional, for drizzling
Instructions
- Brew 1 cup (240 ml) of coffee. If using a French press, wet the grounds with a splash of hot water and wait for the bubbling to settle before filling.
- In a glass, stir the cinnamon into the maple syrup, then whisk in the warm coffee. Taste and adjust the sweetness, and let it cool a little if it's still hot.
- Fill a tall glass with ice and pour the coffee mixture over it.
- Add the almond milk and vanilla and stir well.
- Top with coconut whipped cream, drizzle with caramel if using, and dust with cinnamon. Serve right away.
Notes
Make ahead: once the sweetened coffee has cooled, shake it with the almond milk and vanilla in a jar and refrigerate for up to 1 day. Shake again before pouring over fresh ice. Plain brewed coffee keeps up to 3 days in the fridge.
Diet: vegan and dairy free with coconut whipped cream and a dairy free caramel. Gluten free with almond milk or certified gluten free oat milk.
Calorie estimate is for 1 tablespoon of maple syrup with no toppings. The second tablespoon, the whipped cream and the caramel will add to it.