recipe
Vegan Iced Coffee
Properly cold, properly strong vegan iced coffee that doesn’t get watered down by melting ice. Takes 2 minutes in the morning.
Recipe stats
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
- Serves: 4
You’ll need
- 1 cup Strong cold-brew coffee
- 1/4 cup Plant milk (oat barista best)
- 1 tsp Vanilla syrup or maple syrup (optional)
- to fill Ice cubes (or coffee ice cubes)
Method
- Fill a tall glass with ice cubes (coffee ice cubes prevent watered-down result).
- Pour in cold-brew coffee.
- Add plant milk.
- Stir gently. Add syrup if using, stir again.
- Drink immediately.
Notes + tips
- Cold-brew (12 hours steeped, room temperature) is the proper base for iced coffee — hot coffee over ice goes bitter.
- Coffee ice cubes (freeze leftover coffee in an ice tray) are the trick that elevates this from ok to great.
- Oat barista milk is the best texture for iced coffee — almond is too thin, soy too sweet for this format.
- For a vegan coffee shake, blend everything in the blender briefly with extra ice.
Why this works
This recipe is intentionally simple. The technique stays out of the way of the ingredients. Plant-based cooking generally rewards clean execution over elaborate technique — the flavours are fresher, the texture cleaner, and the result more satisfying when you let good ingredients do most of the work.
Related recipes
Recipe by the Stay Healthy Vegan editorial team. Tested in our home kitchens before publication.