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Peanut Ice Coffee
Coffee, wonderful coffee. Henry gets through a good few cups a day. In colder months it’s all about warm oat milk lattes, but in summer, iced coffee takes centre stage. This peanutty twist on a Vietnamese iced coffee is absolutely wonderful. A delight in every mouthful. It’s a sweet, nutty, creamy treat for a balmy summer afternoon.
Before you start
Brew the coffee | Power blender | Highball glass
Ingredients
- 40ml espresso (strong) coffee
- A few roasted peanuts, optional
- 115ml oat milk
- 30ml maple or golden syrup
- 30g smooth peanut butter
- 1/2 tsp vanilla extract
- 2 handfuls of ice
- 30g dairy-free ice cream
- 1 coffee bean, optional
- Cocoa powder, optional
Method
-
1.
Chop the peanuts, if using, and set them aside | Add 100ml of the milk, the syrup, peanut butter and vanilla extract to the blender | Blend until smooth and foamy | Fill the glass with ice | Pour in the peanut milk
-
2.
Add the ice cream to the blender with the rest of the milk | Blend until smooth | Pour the coffee into the glass followed by the cream | Top with the crushed peanuts, a coffee bean and a dusting of cocoa powder before serving
