Recipes
Coconut Cream Iced Coffee
Rich, creamy, cold, deep—this drink is all that and more. A blend of cream of coconut, half-and-half, maple syrup and vanilla laces ready-to-drink cold-brewed coffee.
Makes 4 servings
Ingredients
- ½ cup canned cream of coconut
- ½ cup half-and-half
- 1 tbsp pure maple syrup
- ½ tsp pure vanilla extract
- 4 cups ready-to-drink cold brewed breakfast blend coffee
Directions
- 1. Whisk together cream of coconut, half-and-half, maple syrup and vanilla. Store mixture in a tightly covered container in the refrigerator up to 5 days.
- 2. For each serving, pour 1 cup cold brewed coffee into an ice-filled glass. Add ¼ cup of coconut cream mixture; stir to combine.
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