This vegan iced coffee recipe is a guest post from Tami Noyes, author and co-author of numerous cookbooks, including Vegan Finger Foods, Whole Grain Vegan Baking, Vegan Sandwiches Save the Day, Grills Gone Vegan, and American Vegan Kitchen.
With record breaking temperatures everywhere you turn, we can all use some help staying cool. Creamy, chilled drinks to the rescue! Try this amazing vegan iced coffee for an impressive after dinner drink, or to wrap up a fantastic grilled meal as you watch the stars come out.
To make this beverage any-age-friendly, or for those who like to indulge without imbibing, this vegan iced coffee recipe can be made without the alcohol. Since the Kahlua is such an integral part of the iced coffee recipe, I’ve included a non-alcoholic variation that is equally delicious.
Special Diet Notes: Vegan Iced Coffee with a Kahlua Kick
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, optionally soy-free, vegan / plant-based, vegetarian, and optionally top food allergy friendly.
The free-from status of this vegan iced coffee drink really depends on your dairy-free creamer of choice. First, double check those ingredients, especially if it is labeled as a “non-dairy creamer“. For dairy-free options, there are some soy-based creamers, but the more popular options are coconut-based creamers (such as from So Delicious) and nut-based creamers (like NutPods).
- 4 cups cold water
- ½ cup coffee beans, roughly ground
- 1 cup Kahlua or other coffee liqueur, divided
- ½ cup dairy-free creamer, divided (see editor's notes above for options)
- Ice cubes
- In a pitcher, combine the water and coffee beans. Stir and let sit on the counter for 12 hours.
- Strain through a coffee strainer and cover and refrigerate. This will keep for up to one week refrigerated.
- In each glass, pour ¼ cup Kahlua and 2 tablespoons vegan creamer.
- Add the ice cubes and a generous cup of coffee. Stir and serve at once.