FoodCoop Recipes
Coconut caramel iced coffee
Keep cool during the summer with this coconut caramel iced coffee, made with Alpro Barista coconut drink. All you need are five ingredients and 15 minutes!
Cook
15 minutes
Serves
2
Ingredients
100g Fairtrade caster sugar
1 tsp vanilla extract
80ml freshly brewed espresso
300ml Alpro Barista coconut drink
2 scoops vegan vanilla ice cream alternative (we used Swedish Glace)
Method
To make the syrup, put the sugar and 25ml water in a small saucepan over a medium heat and stir until the sugar has dissolved
Increase the heat to high, bring the mixture to the boil, then bubble for a few minutes, stirring occasionally – it will turn a deep amber colour
Take off the heat and allow to cool for a minute before adding 50ml water to the pan along with the vanilla extract
Return to the heat and stir until you have a smooth syrup
Allow to cool before transferring to a sterilised jar or bottle
Store in the fridge until needed
Put 6 tbsp of the caramel syrup, the espresso, coconut drink and ice cream alternative in a large jug and blitz with a stick blender for a few seconds, until frothy
Fill two highball glasses with ice and pour over the iced coffee mix
Drizzle over a little extra caramel syrup and serve immediately
