My sister-in-law once bought me a Thai Iced Coffee at a place in Kensington Market and I have been dreaming about it ever since! This Thai-Inspired version is dairy-free and oh so good.
Makes 6 servings
Ingredients
1 can sweetened condensed coconut milk
1 can evaporated coconut milk
3 cups non-dairy milk (I used my coconut oat milk recipe)
6 shots very strong espresso (or more if you're nuts like me)
Directions
Combine all the milk ingredients in your blender and blend until incorporated.
Brew your espresso over ice so it will be very chilled when you add it to your milk combo.
Pour the milk mixture into a large receptacle, half filled with ice cubes. Top with chilled espresso. Stir or shake as your receptacle allows and enjoy poured over even more ice.
Pro-tip: We also enjoyed this with dairy-free Baileys for a boozy kick.
Variation: Instead of espresso, brew six tea bags of very strong tea (we liked a combo of cinnamon and chai), ice and pour over the milk mixture for a caffeine-free treat.
