Scalding hot coffee loses considerable appeal as temperatures inch back upwards, finally recovering from a long winter’s retreat. The staff of life for early risers and night owls alike, there’s no discussion of going without the daily cup of mud, no matter the heat or humidity Mother Nature is brewing up this season. Thankfully, mercifully, switching over to dairy-free iced coffee makes the morning routine no sweat.
Fanciful flavored lattes are all the rage these days, and while some of these coffee concoctions veer a bit too far into dessert territory for the average caffeine-infusion, a lot can be learned from the innovative new blends on the market. Cafes across the country are experimenting with a broader palate of dairy-free creamers than ever, employing everything from coconut to almond, and of course the classic option of soy. Their creations inspired me to whip up my own easy creamer for a delicious dairy-free iced coffee, based on a nut that is quite overdue for some time in the spotlight: Pecans.
Naturally buttery whether raw, roasted or toasted, creamy pecan butter needs only a bit of added sweetness and extra liquid to brighten any cool brew. Though this buttery pecan dairy-free iced coffee recipe is simple enough to whip up any day of the week, the resulting flavors are far better than those of your average Joe.
Special Diet Notes: Butter Pecan Dairy-Free Iced Coffee
Homemade Pecan Butter Option: You can easily make your own nut butter for this dairy-free iced coffee. Just pick up some raw pecans, optionally roast or toast them (to add flavor and help release the nut oils), and then grind until a creamy butter forms (patience!). For the Roasted Method, see this Food.com Recipe, for the Pan-Toasted Method, see this Cookie & Kate Recipe.
- Blend or whisk all ingredients together until completely smooth.
- Serve over ice.