Iced coffee is a summer staple for so many, unless of course you have a food allergy! Dairy milk, almond milk, soy milk, and all kinds of allergens linger behind the bar at most coffee shops. Given the tight quarters it can be difficult for shakers, scoops, and other accessories to be sanitized for allergenic proteins between uses. The solution? Make a safe and delicious iced coffee at home!
I’ve taken mine to the next level, adding rich and creamy chocolate for a super Dairy Free Iced Mocha Latte. This recipe is seriously incredible. But you’ll see that for yourself ;)
Free from: peanuts, nuts, dairy, soy, egg, wheat, fish, shellfish
2 ounces brewed espresso
2 tbsp allergen-free semi-sweet chocolate chips, such as MadeGood or Enjoy Life
1/4 cup coconut cream, such as Native Forest (vegan, organic, non-GMO)
1/4 tsp pure vanilla extract
1/2 cup ice cubes
Add the brewed espresso, chocolate chips, coconut cream, and vanilla extract to a small saucepan on medium heat. Use a small whisk to stir constantly until everything is melted and creamy. This should take several minutes. When completely melted, remove from the heat and pour into a glass, bowl, or measuring cup to cool (a measuring cup is easy to pour from because of the spout). When it has cooled enough to touch (about 10 - 15 minutes), transfer to a large glass or cocktail shaker filled with ice. Shake or stir for about a minute to bring down the temperature, then pour into a serving glass filled with ice.