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. 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.
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.
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.