vegan iced coffee – Eat Drink Savor Repeat

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!]

Continue reading “Amaaaaaazing Macchiato” →

I’ve been a wee bit tired of water or seltzer, my two go-to’s, when I’m in need of some hydration. Why not make my drinks interesting? My apartment has three ice cube trays, and we don’t need three at all — one is always left abandoned. I usually make my iced coffee “iced” by just throwing in some ice cubes, but as my friend, Laura, aptly pointed out, “What do you do when your coffee’s watered down?” Well, I suppose I just drink my now-watery coffee and suffer in silence. As it’s all over Pinterest, why not freeze my coffee ahead of time? Why not “dress-up” my plain water with some lemon and mint ice cubes? Both of these options are extremely simple, but require some planning (i.e. allowing time to freeze). So don’t leave your unused ice cube trays abandoned in the freezer. Put them to some good use and jazz them up!

Continue reading “Who Said Ice Trays Are Just for Ice?” →