If you know my wife, Minh, you know that she really likes coffee (popcorn and a gin and tonic too). If you know me, you know that I am a big proponent of using coconut milk in recipes wherever I can.
April and Songkran (Thai New Year) have been very hot this year, too hot for our usual morning cup of coffee. I have to admit that I have grown fond of a cup of Iced Espresso, but for Minh, she likes her coffee creamy. She has been using coconut in her coffee for years, but I thought that I could whip up a healthy alternative to the heavy, super sweet condensed milk versions (not vegan) of this drink, found on every street corner in Bangkok. With a hit of protein as well, this should get her going before she teaches her 2 pm class.
- 1 cup cold brew coffee
- 8 ice cubes
- coconut milk
- 1 scoop of vanilla vegan protein powder (could be chocolate flavor for a mocha frappe)
- cinnamon to taste
To prepare cold brew, place 2 cups ground coffee – the bolder the better – into a bowl, top it with 4 cups of water and place it in the refrigerator overnight. Strain in the morning and reserve the leftover in the fridge.
In the morning, place 1 cup coffee, ice cubes and as much coconut milk as desired in a blender and blend until smooth.
Sprinkle with cinnamon and serve immediately.
Please feel free to share and use this recipe, I make no copyright claims.
ทาน อาหาร ให้ อร่อย นะ (enjoy your meal)
Max is a 200 hour RYT and co-director of Yogatique Bangkok. He has been a vegan, long distance runner and avid skateboarder for over 20 years. He thinks life should be filled with a good sound track, a good work out and good food.