Name: Iced Irish Cream Coffee
Prep time: 5 min
Total time: 5 min
Cuisine: Irish
Ingredients: 1 scoop (30g) Coffee Ka’Chava (optional, I typically make it without); 1/2 cup (100g) milk or non-dairy milk (I used my house blend milk); 1/4 cup (62g) coconut yogurt*; 35g espresso or cold brew; 2 tbsp (15g) coconut sugar (sub with brown sugar); 1/2 tsp cocoa powder; 1/4 tsp ground vanilla or vanilla paste; 1/8 tsp Diamond Crystal kosher salt

Description

This iced Irish cream coffee is a fun riff off traditional Irish cream coffee, but non-alcoholic, dairy-free, and refined sugar-free.

Ingredients

Scale

1 scoop (30g) Coffee Ka’Chava (optional, I typically make it without)
1/2 cup (100g) milk or non-dairy milk (I used my house blend milk)
1/4 cup (62g) coconut yogurt*
35g espresso or cold brew
2 tbsp (15g) coconut sugar (sub with brown sugar)
1/2 tsp cocoa powder
1/4 tsp ground vanilla or vanilla paste
1/8 tsp Diamond Crystal kosher salt

Instructions

Add all the ingredients to a high-powered blender and blend on high for 1 minute, or until smooth and creamy. Pour over a cup filled with ice and enjoy!

Notes

*Use a creamy, sweet coconut yogurt with minimal tanginess (don’t use any Greek-style yogurt). if you’re not dairy-free, swap the yogurt out for equal parts (by volume) of heavy cream.