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
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
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.
- ½ cup plain dairy-free milk beverage
- ¼ cup smooth pecan butter (see post above for homemade option)
- 3 tablespoons firmly-packed light brown sugar*
- ½ teaspoon vanilla extract
- Pinch salt
- 1 cup strong, cold brewed coffee
- Blend or whisk all ingredients together until completely smooth.
- Serve over ice.
I’m not a coffee drinker but if I was I would definitely drink this. I have never thought to add pecans! Will have to share this with my husband!
You and me both! I bet the creamer would be amazing in herbal chai tea, too!
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This looks amazing! I’m a bulletproof coffee girl but am looking for a non-dairy option for summer, so this may work!
I like iced coffee with my lunch! Yours looks fantastic!
With lunch? Hmm, yes that could be the perfect time for a midday pick up and to help avoid that post lunch slump!
It’s the middle of the afternoon and I’m dragging!! I could really use one of these right now 🙂
I am a HUGE iced coffee fan ( drink it almost every day)–this looks and sounds delicious!
A nice change from almonds, too, huh? 🙂
Oh my goodness, this sounds wonderful! I usually only drink black coffee, and just for certain occasions, but this would be perfect for those brutal summer days in Michigan.
Yes, sometimes you need a special treat!
I love that you’re putting real pecan butter in this! That sounds so yummy!
yum yum yum!! I’ve never tried Pecan butter before! Will definitely be trying it out the next time I go to the nut shop to get my stash!!
You should! It’s definitely worth it!
I just woke up and I think right now I need this glass of iced coffee in my life! Love the richness and flavor pecan butter adds to the coffee! Pinned, too! 🙂
Oohh this sounds so good! I’ll definitely be making this with coconut sugar soon!
Thanks so much for sharing, Hannah- I love how you used actual pecan butter instead of those syrups!
Mmm, this sounds rich and decadent! I am all about iced drinks already – we are having temps in the 80’s this week in Portland! perfect time for this recipe, thanks Hannah!
Wow, crazy! This has been a wild couple of weather years on the west coast. We’re warm and far too dry here, too!
This is so perfect for the mornings where I’m not really keen on putting milk or creamer in my coffee but still want the sweetness and flavor! Thanks!
Oh, what a brilliant recipe! I’m for butter pecan “everything”! I’ve made pecan butter before; it’s really easy to do.
Thanks for this recipe! YUM!
Me too – I think that’s why I love that new cashew milk ice cream so much – the base is like butter pecan without the pecan chunks!