Another stunning recipe from Brooke, founder of A Conscious Collection! This is her Almond Milk Iced Coffee recipe for those hot, summer days!

It’s summer and whilst I love coffee, I don’t love sweating over my long black when it’s 35+ degrees outside. In my teens I loved ice coffees, it was something my mum and I would treat ourselves to when we were hot and bothered after shopping for hours on end. These days? You definitely won’t find me ordering a sugar-loaded iced coffee; instead, I make my own Almond Milk Iced Coffee. With simple ingredients such as almond milk, a dairy/sugar-free ice-cream a dash of maple syrup and a double espresso, you have yourself a clean, healthy and refreshing drink making it the perfect afternoon pick-me-up without forgoing your daily coffee.

Ingredients

1 double shot espresso

2-3 scoops of hazelnut dairy free coconut yoghurt. (Try Coyo brand)

1 tbs pure maple syrup

1 cup of almond milk.

Cacao nibs for crunch.

Method 

Scoop 2 – 3 scoops of icecream into a tall glass.

Drizzle the maple syrup over the ice cream.

Pour the almond milk into the glass and lastly add the espresso.

Top with cacao nibs for crunch.

Stir with a long spoon or a straw, or simply place all in a blender to create an iced espresso smoothie.

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