Hi Lovelies,

Welcome back! And welcome if You are new here xoxo

Iced coffee season is here and I am here to share my best recipe with You. So easy to make! You can supercharge it any way You want it to, I will list the options too.

I am a big fan of easy recipes, especially if they are “make once, eat (drink) multiple times” too. After the initial making process You will be able to make iced coffees in a matter of seconds, time and time again.

Other recipes online will have You make the coffee, make the ice cubes, make plant milk, whip the blender out and probably trek to Himalayas to fetch Your own superfoods – but this is not that kind of recipe. I do not have time nor energy to clean the messy blender every time. My version is super easy, I freeze a batch of coffee into ice cubes and I am ready to go. After that first initial prep, all You will need to do is grab the milk of Your choice, pop a few coffee ice cubes into it and You are good to go! Can it be any easier? I thought so. You can customize it in many ways, of course You can – it is Your coffee and there are no rules!

Let me walk You through the recipe.

Coffee of Your choice

(I love low acid Ra Hygge one with medicinal mushrooms)

1 cup milk of choice

Sweetener of choice

(I love organic stevia because it does not raise blood sugar levels and as it is 300x times sweeter than sugar, I only use a drop a time. Lasts ages!)

Begin by making your favorite coffee. French press, pour-over, or espresso-grade coffee via your espresso maker all work. I like to brew it cold, but You don’t have to. I only do it because it makes it so much less acidic. All I do is add coffee to a jar with filtered water with lid and put it into the fridge overnight. Strain in the morning and You are good to start. When shopping, look for coffee beans that are organic and fair trade. Once Your (strong) coffee is cool, pour it into ice cube mold and into the freezer it goes for at least an hour. After You have frozen coffee ice cubes, all You need to do is drop it into a glass with milk of Your choice and that’s it. That’s right, no ice cubes. I find it dilutes the coffee unnecessarily, plus the frozen coffee cools it enough for my liking. Please feel free to add some if Your feel it is necessary for You?

How many coffee cubes, You ask? Well, it depends on many things, the strength of Your coffee, the ice cube size, even how strong You like Your coffee. I usually do four into about 300ml of rice milk. Just play around a couple of times and You will find that sweet spot of Your liking.

+ Optional: Pinch of cinnamon / cardamom

Coconut cream or coconut cream powder of choice – 1 or 2ts if blending it in a blender, it will make it so much more creamy

Maple syrup

Flavoured syrup(s)

Whipped cream

and so on!

As I said, it is Your coffee and there are no rules!

So that’s it for today, thanks for reading this. Let me know what do You think of this super downsized recipe?

Here’s to many happy coffee breaks.

More fast gluten free dairy free recipes here: