Icy cold, creamy, sweet, with a hint of bitterness from the “coffee”. It’s so perfect for a hot day! And I love that it’s made out of great ingredients, so that even my two year can have it (and she loves it!). Summer is a little better with an iced coffee in your hands. And it’s so easy to make too.
I’ve made this several times this summer with great results each time. My adventure in iced coffees started when Elizabeth from Teeccino asked me if I would like some samples of their coffee substitute “herbal coffee”. I said sure! It’s even supposed to have health benefits and give a energy boost from the nutrients in the drink.
I’ve been meaning to get more creative in coming up with ways to use it, but all of us like this recipe so much that we can’t seem to get beyond it. What I really love is how many flavors they have. We’ve tried many of them in this recipe and they have all worked super well. The next flavor I want to try is their chocolate mint flavor. Doesn’t that sound like it would be great iced?
I’ve never tried a product like this, partly because I’ve never really been a coffee drinker (though I used to love making my own mochas). I think when the weather turns cooler, I will have to create a dairy free mocha recipe too, using Teeccino. Those mochas in high school were sure good…….
How about you? Are you a coffee drinker? Do you use coffee substitutes? What do you like to use?
Creamy Iced Coffee Serves 2
I am sure that you can use regular coffee and cream or whole milk in this recipe too.
1 cup of strong brewed teeccino (1 tablespoon to one cup of water) brewed according to directions.
2 cups of ice
1 cup of coconut milk, or coconut milk tonic (I use coconut milk tonic, which is creamy enough, but for an even creamier version, use it straight).
2 tablespoons honey, or to taste.
2-Combine all of the ingredients in a blender and blend until the ice is very thoroughly blended up.
3-Sip, and enjoy.