Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Peanut Ice Coffee

Peanut Ice Coffee
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.

Ingredients
Method

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. 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. 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