What’s great about coffee is that you can enjoy it cold or hot, depending on the weather and depending on what you’re craving.
With the summer heat, I prefer it cold with a lot of ice. And what you mix in with it is the fun part. It can be liquor, ice cream or cream.
Speaking of cream, I use a different kind. It has an exotic feel to it because I use muscovado sugar and coconut milk that are boiled slowly together until thickened into a lightly thick cream. Use as much as you want, and pour it into your iced coffee. I think this homemade coconut creamer will make you even more addicted to your caffeine drink. Ready to try it?
Muscovado sugar is a partially refined, dark cane sugar with a strong molasses flavor. If you can’t find it, substitute with dark brown sugar.
Iced coffee with homemade muscovado-coconut creamer recipe
Over iced coffee, pour a different kind of cream. This cream of muscovado coconut milk is so easy to prepare, and it can make your coffee more addictive.
Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes
- 1/4 cup muscovado sugar
- 1 cup coconut milk
- 2 cups brewed coffee
- In a small saucepan over low heat, boil the coconut milk and the muscovado sugar together for about 15 minutes or until the mixture becomes creamy. Let it cool.
- Prepare the coffee, then let it cool. Pour it into the 2 glasses.
- Fill up the glasses with ice.
- Divide the cooled cream into the 2 glasses, stir, and then serve immediately.