Creamy, fresh and the perfect morning boost, this coconut and mint iced coffee is going to be a wake-up-and-go favourite as the weather heats up.
SERVES 4 // COOKING TIME 10 min
Punnet mint leaves
4 glasses ice cubes
1½ cups coconut milk, whisked until smooth
1½ cups cow’s milk
2 cups strong black coffee, cooled
4 sprigs mint, to serve
1. Divide mint leaves between 4 tall glasses and muddle to release the flavour.
2. Fill glasses with ice.
3. Whisk the two types of milk until smooth and pour into glasses.
4. Top with black coffee and stir to combine.
5. Serve chilled with fresh mint.
Tip: Use coffee ice cubes to prevent watering down your drinks. Just freeze some weak black coffee in an ice tray overnight!
Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za
Pair your morning brew with these healthy buckwheat breakfast muffins for an easy snack.