Breakfast/Brunch, Dairy-Free, Drinks, Gluten-Free, Low Sugar, Snack, Vegan, Vegetarian

Amaaaaaazing Macchiato

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I’ll keep this one short and sweet. I tried Starbucks’ Iced Coconut Milk (Caramel) Macchiato this summer and I was hooked. I prefer it not mocha or caramel, even though both are worth the indulgence. Since it’s going to be 60°F in Boston today (crazy, right?!), thought I’d indulge in a homemade coffee treat post-spin. I didn’t have espresso, so I brewed strong cup of coffee instead, layered over unsweetened coconut milk, unsweetened better half (coconut cream & almond milk creamer) from Califia Farms and added a dash of agave. I think next time, I’ll leave it bitter & unsweetened, but regardless, this Copycat Starbucks Iced Coconut Macchiato is the perfectly creamy & decadent drink 👏🏻👏🏻👏🏻  [UPDATE: this caffeinated drink was featured on the feedfeed — check it out!]

Ingredients (serves 1).

  • 1/2 c strong brewed coffee, chilled (or 1-2 shots of espresso)
  • 1/3 c unsweetened, light coconut milk
  • 1 T unsweetened coconut/almond milk creamer (I used Califia Farms)
  • 1/2 t agave to sweeten (optional — or sweetener of choice)
  • Ice

Directions.

  1. If you haven’t already, brew your cup of coffee or espresso and place in freezer to chill. I brewed my cup the night before and popped it in the fridge.
  2. In a tall glass, fill 3/4 with ice.
  3. Add coconut milk, cream and sweetener (optional — sugar dissolves much better in hot liquids, so you can always add this immediately to the coffee and then chill the coffee). Stir well.
  4. Layer the coffee over the coconut milk.
  5. Pop in a straw an enjoy!

Inspired by Starbucks.

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