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50 Creative Uses For Coffee From Skincare To Cocktails Series: 5 Iced Coffee Recipes to Try!

We’re bringing you the first Bonbon Lakay Blog Series: 50 creative uses for coffee, from skincare to cocktails! We're excited to feature the most popular recipes from around the world and recipes of our own using premium Haitian coffee found here on Bonbonlakay.com

First up, we bring you some of the top iced coffee recipes to try:

 

Homemade Iced Salted Honey Latte Recipe

Recipe by Sweet Phi

Ingredients:

1 cup milk

1 cup coffee or espresso, at room temperature (if you want a warm latte, you can leave your coffee warm and omit the ice)

1/2 teaspoon sugar this just gives it a hint of sweetness, add more or less depending on preference

1 tablespoon honey

1 teaspoon flaked sea salt

Instructions:

In a jar with a lid, pour milk (nonfat or 2%) and shake vigorously back and forth for a minute, until foamy. Take off the lid, and microwave it for 15 seconds.

Fill two large glasses (or mason jars) with ice. Pour coffee evenly between the glasses. Sprinkle a little sugar in each glass.

Using a spoon, hold back the foam and pour a little milk into each glass. Then take spoonfuls of the foam to add on top of the latte. Drizzle honey over each latte and top with flaked sea salt (this one is my favorite). Stir to combine and enjoy!


Fresh Mint Iced Coffee

Recipe by Brit + Co.

Ingredients:

– Unsweetened Iced Coffee 

– 1-2 mint sprigs

Instructions:

Place a mint sprig or two in the bottom of a glass. Muddle mint with a muddler, add ice, and fill with Unsweetened Iced Coffee Beverage.

 

Toasted Coconut Shakerato – Italian Style Iced Coffee

Recipe Simply Whisked

Ingredients:

For the toasted coconut syrup:

1 1/2 cups water

1 1/2 cups sugar

1 cup toasted shredded coconut

1/2 teaspoon coconut extract

For the shakerato:

12 ounces strong brewed coffee, slightly cooled*

2 tablespoons toasted coconut syrup

Ice

Coconut milk (optional)

Instructions:

For the toasted coconut syrup:

In a saucepan, combine water and sugar. Heat over medium-high, stirring frequently until sugar is dissolved – about 5 minutes. Add extract and toasted coconut flakes.

Allow syrup to rest for at least 5 minutes before straining to remove coconut flakes.

For the shakerato:

Add coffee and coconut syrup to a cocktail shaker filled with ice. Shake until very cold.

Strain into glasses filled with ice.

If desired, top with coconut milk.

 

Caramel Mocha Coffee Concentrate

Recipe Sunkissed Kitchen

Ingredients:

4 cup cold brew coffee or 1/4 cup instant coffee + 4 cups water

5 medjool dates

2 tablespoons cocoa powder

1 teaspoon vanilla

1/4 teaspoon butter extract optional

1/4 teaspoon sea salt

Instructions:

If making this with cold brew, first soak the dates in hot water for a minute or two. Drain, and then add to a blender with the rest of the ingredients. Process until very smooth.

 

Kahlua Iced Coffee

Recipe by Lick My Spoon

Ingredients:

2 tablespoons sweetened condensed milk

1 cup strong coffee, cooled

1 oz Kahlúa

ice

Instructions:

Pour sweetened condensed milk into a highball glass.

Add cooled coffee and Kahlúa, and stir well to combine.

Add ice and enjoy!

2 comments

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