Vegan Banana Whipped Iced Coffee Recipe

Cold brew coffee: Provides a rich and smooth coffee flavor without the bitterness of hot-brewed coffee.

Ice cubes: Helps to chill the drink and create a frothy texture when blended.

Banana: Adds natural sweetness and a creamy texture to the coffee.

Full-fat coconut milk: Offers a rich and creamy base for the iced coffee.

Maple syrup: Acts as a natural sweetener, adding a hint of caramel flavor.

Vanilla extract: Enhances the overall flavor with a subtle vanilla note.

To achieve a perfectly smooth and creamy texture in your vegan banana whipped iced coffee, make sure to use a ripe banana. The natural sweetness and softness of a ripe banana will blend seamlessly with the cold brew coffee and coconut milk, ensuring a luscious consistency. Additionally, for an extra frothy finish, consider using a hand mixer or immersion blender in the final whisking step to incorporate more air into the mixture.

• cold brew coffee - Substitute with strong brewed coffee: If you don't have cold brew, you can use strong brewed coffee that has been chilled. It provides a similar robust flavor.

• ice cubes - Substitute with frozen coffee cubes: Using frozen coffee cubes instead of regular ice cubes will prevent your drink from becoming diluted as the ice melts.

• ripe banana - Substitute with ripe avocado: Avocado provides a creamy texture similar to banana and adds a subtle flavor that complements coffee.

• full-fat coconut milk - Substitute with almond milk: Almond milk is a lighter alternative that still provides a creamy texture and is suitable for those who may not like the taste of coconut.

• maple syrup - Substitute with agave syrup: Agave syrup is a vegan-friendly sweetener that has a similar consistency and sweetness level to maple syrup.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can add a unique twist to your iced coffee.

• To store your vegan banana whipped iced coffee, pour any leftover mixture into an airtight container. This will help maintain its freshness and prevent any unwanted flavors from seeping in.
• Place the container in the refrigerator. The mixture should stay fresh for up to 2 days. Before serving, give it a good stir or whisk to bring back its frothy texture.
• If you wish to freeze the mixture, pour it into ice cube trays. This way, you can easily pop out a few cubes whenever you crave a quick and refreshing iced coffee.
• Once the cubes are frozen solid, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of its freshness.
• When you're ready to enjoy your frozen treat, blend the coffee ice cubes with a splash of coconut milk or cold brew coffee until smooth. This will give you a creamy, slushy version of your original drink.
• For an extra touch of indulgence, top your blended frozen coffee with a dollop of coconut whipped cream or a sprinkle of cinnamon.
• Remember, the key to maintaining the best flavor and texture is to consume your stored or frozen vegan banana whipped iced coffee within a week. This ensures you get the freshest and most delightful experience every time.

• Pour the leftover vegan banana whipped iced coffee into a saucepan and heat over low to medium heat, stirring occasionally until it reaches your desired temperature. Be careful not to boil it, as this can alter the flavor and texture.
• Alternatively, transfer the coffee mixture to a microwave-safe mug and microwave on medium power in 30-second intervals, stirring in between, until warmed through.
• If you prefer to keep it cold but want to refresh the texture, blend the leftover iced coffee with a few fresh ice cubes and a splash of coconut milk to restore its creamy consistency.
• For a frothy finish, use a handheld milk frother or whisk to re-whip the coffee after reheating, bringing back some of its original airy texture.
• To enhance the flavor after reheating, consider adding a dash of cinnamon or a sprinkle of cocoa powder before serving.

• Blender: To combine and blend the cold brew coffee, ice cubes, banana, coconut milk, maple syrup, and vanilla extract until smooth and creamy.

• Mixing bowl: To pour the blended mixture into and whisk until frothy.

• Whisk: To whisk the blended mixture in the mixing bowl until it becomes frothy.

• Measuring cups: To measure out the cold brew coffee, coconut milk, and ice cubes accurately.

• Measuring spoons: To measure out the maple syrup and vanilla extract accurately.

• Glasses: To serve the finished vegan banana whipped iced coffee.

Prepare ingredients ahead: Measure out the cold brew coffee, ice cubes, banana, coconut milk, maple syrup, and vanilla extract the night before.

Use a high-speed blender: A powerful blender will make the mixture smooth and creamy faster.

Chill the mixing bowl: Place the bowl in the freezer for a few minutes before whisking to make the mixture frothier quickly.

Double the recipe: Make a larger batch and store the extra in the fridge for a quick grab-and-go option later.