In the last days temperatures climbing to more than 30°C already and summer seems to be upon us early this year. Cooling down is in order and although I’m a huge tea lover – chai latte being my favourite I just can’t say no to a delicious and refreshing iced coffee. Thanks to the sweet little peanut growing inside me I’m currently rather careful with caffeine but to beat the heat I can’t resist a glas once in a while. Otherwise I just go for the caffeine-free version which works just as good. My version of this classical treat is refined with spices, vegan and sweetened with heavenly soft Medjool dates. Once the coffee is brewed this recipe is a quick and easy one. I like to brew a little more than needed and keep it in the fridge for 2 or 3 days so we can enjoy it any time or treat some surprise visitors to it. Scroll down as usual to see how to make it. Enjoy the sun my dears!
Iced vanilla-date coffee
- 400 ml cooled brewed coffee
- 400 ml cooled cashew milk
- 4 Medjool dates, pitted
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1 tsp ground vanilla bean powder
- ice cubes
In a blender blend cashew milk, Medjool dates and spices.
Put 4-5 ice cubes in two large glasses each and pour in about 200 ml cold coffee in each glass. Pour the cashew-date milk mixture on top and enjoy!