Coconut caramel iced coffee

Name: Coconut caramel iced coffee
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 100g Fairtrade caster sugar; 1 tsp vanilla extract; 80ml freshly brewed espresso; 300ml Alpro Barista coconut drink; 2 scoops vegan vanilla ice cream alternative (we used Swedish Glace)

https://www.coop.co.uk/recipes/coconut-caramel-iced-coffee

Vegan

Keep cool during the summer with this coconut caramel iced coffee, made with Alpro Barista coconut drink. All you need are five ingredients and 15 minutes!

Feeds 2
Ready in 15 minutes

Each serving contains

Energy
17%
1419kj 337kcal
Fat
Low 10%
7.3g
Saturates
High 32%
6.5g
Sugar
High 67%
60.3g
Salt
Low 5%
0.28g

% of adult’s reference intake | Carbohydrates per serving : 64g

Ingredients
Method

Ingredients

100g Fairtrade caster sugar
1 tsp vanilla extract
80ml freshly brewed espresso
300ml Alpro Barista coconut drink
2 scoops vegan vanilla ice cream alternative (we used Swedish Glace)

Ingredients may vary. Always check packaging for allergen information.

Method

To make the syrup, put the sugar and 25ml water in a small saucepan over a medium heat and stir until the sugar has dissolved
Increase the heat to high, bring the mixture to the boil, then bubble for a few minutes, stirring occasionally – it will turn a deep amber colour
Take off the heat and allow to cool for a minute before adding 50ml water to the pan along with the vanilla extract
Return to the heat and stir until you have a smooth syrup
Allow to cool before transferring to a sterilised jar or bottle
Store in the fridge until needed
Put 6 tbsp of the caramel syrup, the espresso, coconut drink and ice cream alternative in a large jug and blitz with a stick blender for a few seconds, until frothy
Fill two highball glasses with ice and pour over the iced coffee mix
Drizzle over a little extra caramel syrup and serve immediately