Iced Coconut Milk Latte Recipe
Whole 30 compliant coconut milk latte, gluten free, easy and super delicious, with an extra boost of caffeine slowly released as the espresso cubes starts to melt.
- 1 c espresso
- 2-3 c coconut milk (unsweetened + organic)
- 4 tbsp organic raw honey or maple syrup + more to your taste
- 1 tsp vanilla extract
- a pinch of sea salt
Start by brewing 2 c of espresso. Pour 1 cup of the espresso into an ice cube tray and freeze over night.
Combine the hot espresso with the honey, sea salt, vanilla and coconut milk. Adjust sweetness to your taste and refrigerate overnight.
In the morning take the frozen espresso cubes from the freezer and split them between 2 mason jars. Add more plain ice cubes to fill the jars if you like. Pour the chilled latte over the top and finish with an extra splash of coconut milk. Enjoy every sip without guilt!