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Upgraded Iced Coffee

Upgraded Iced Coffee

During the cooler months, I love nothing more than starting the morning with my cozy cup of butter coffee. It’s breakfast, it hits the coffee button and it keeps me rolling through long mornings. But during summer, cold brew has my heart. Now to be honest, I’ve tried to just make an iced version of my same morning coffee, but it’s truly terrible. No one is trying to drink chunks of butter. Did that make your stomach turn? Mine too.

So for days when I want the energy boost from cold brew plus some healthy fat and protein to keep me going till lunch, I upgrade my iced coffee with coconut cream, collagen peptides and a splash of maple syrup (and vanilla if I’m feeling really fancy).

Upgraded Iced Coffee

Print Recipe
Servings 1 cup of delicious coffee

Ingredients
  

  • 10 ounces cold brewed coffee either homemade or from a concentrate
  • 3 tablespoons coconut cream
  • 2 scoops collagen peptides
  • 1 tsp maple syrup optional
  • 1/2 tsp vanilla optional
  • Immersion blender frother or blender

Instructions
 

  • If using cold brew concentrate, be sure to dilute to make a 10oz cup of coffee. You don't want 10oz of concentrate! (Maybe you do, I won't judge).
  • In a large glass or in a blender, combine all ingredients and blend together until creamy and frothy. The coconut cream will harden when cold, so blending thoroughly is important here.
  • Adjust coconut cream and maple syrup to your preference.
  • Pour over ice, sip and enjoy!

August 16, 2018

Liz Winters

Beverages, Recipes

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