Make your own Skinny Vanilla Bean Iced Coffee at home for a fraction of the cost of coffee shops. Plus, it’s lower in calories and fat and tastes delicious!
Hello there! If you have been following me for awhile now, you know I am an avid coffee drinker and lover. I drink at least a pot of coffee a day and it runs in my veins. Recently, I made a recipe for Skinny Vanilla Bean Iced Coffee that I just had to share with y’all. This iced coffee is so incredibly delicious! The coffee is rich and smooth and is drowned in almond milk that has been infused with real vanilla beans. Not only is it super tasty, it’s low in calories and fat. That means you can drink a cup or two and not feel guilty. Plus, you can make it at home so much cheaper than shelling out tons of money at the coffee shops.
I bought a French Press (affiliate link) coffee maker recently and let me tell you it has changed the way coffee tastes. By pressing the coffee, it gives the grounds more depth and ample flavor. It does take longer to make than a regular coffee maker, but that’s ok for this recipe. In fact, making the French Press coffee ahead of time is exactly what you need to do.
First, I start by making the French Press coffee the night before.
8 cup French press = 4 cups of water = 1/2 cup (32 grams) whole beans (ground)
OR
4 cup French press = 2 cups of water = 1/4 cup (16 grams) whole beans (ground)
I always go ahead and make the full 8 cups because I always drink it. You can save it for the next day. Typically, I use hazelnut coffee beans or grounds when I make my coffee. Feel free to use your favorite good quality coffee for this recipe.
*The next step is done the night before also.
To make the vanilla bean almond milk and ice cubes you need:
Ingredients:
2 cups original almond milk
1 vanilla bean
Directions:
On a cutting board using a sharp knife, place the blade at the top of the vanilla bean. Gently cut down the center of the bean making sure not to puncture the bottom of the bean. Once you have cut down the entire bean, use your knife to scrape out the seeds.
*Do not throw the bean away! I like to place the bean in a well sealed container with granulated sugar to make vanilla sugar.
Once you have scraped the seeds from the vanilla bean, add the seeds and almond milk into a blender. Pulse until the seeds are well incorporated in the almond milk. Pour the milk and vanilla mixture into one ice cube tray. Place the remaining vanilla bean almond milk into a well sealed container and store in the refrigerator. I like to reserve the remaining milk to pour into my iced coffee. You can see all the black flecks of vanilla bean in the almond milk and you know it’s legit.
Let the vanilla bean almond milk freeze in an ice cube tray over night.
Since we have made your French Press coffee and vanilla bean almond milk ice cubes the night before, we can start making the iced coffee. Add as many ice cubes as will fit inside your glass. Then pour the cooled coffee over the ice cubes, leaving a little room for more milk. Pour some of the reserved vanilla bean almond milk into your glass to your desired taste. Stir and enjoy. When vanilla bean almond milk ice cubes melt you get more yummy flavor instead of watered down coffee from regular ice cubes.
This is how I like to make my Skinny Vanilla Bean Iced Coffee. I use original almond milk because it has around 45 calories per 8 oz depending on the brand. It’s also dairy free and Vegan for all who apply. You can also add honey, agave nectar or stevia for some sweetness. Ground cinnamon and nutmeg might also taste good. Now that I have a good iced coffee recipe, I am working on a cold brew coffee recipe. It’s the newest and greatest way to make coffee these days. I’ll for sure let you know how it goes. In the meantime, you have to try this iced coffee recipe.
- 4 cups hot water
- 1/2 cup coffee beans, ground
- 1 vanilla bean
- 2 cups almond milk, unsweetened
- Make the French Press Coffee and Vanilla Bean Almond Milk the night before.
- Heat 2 cups of water either on the stove top or microwave, do not boil. Add 1/2 cup of ground coffee beans into the bottom of your French Press coffee maker. Pour the hot water over the grounds and stir. Place lid on and let sit on counter top or refrigerate over night. *DO NOT plunge the coffee. Wait until you are ready to make your iced coffee the next day, then slowly push the plunger to the bottom of the coffee maker.
- On a cutting board using a sharp knife, place the blade at the top of the vanilla bean. Gently cut down the center of the bean making sure not to puncture the bottom of the bean. Once you have cut down the entire bean, use your knife to scrape out the seeds. Add the seeds from the vanilla bean and 2 cups of almond milk into a blender. Pulse until the seeds are well incorporated in the almond milk. Pour the milk and vanilla mixture into one ice cube tray. Place the remaining vanilla bean almond milk into a well sealed container and store in the refrigerator. Let the almond and vanilla bean milk freeze in an ice cube tray over night.
- Add as many ice cubes that as will fit inside your glass. Then pour the cooled French Press coffee over the ice cubes, leaving a little room for more milk. Pour some of the reserved vanilla bean almond milk into your glass to your desired taste. Stir and enjoy!
This may seem like a lot of steps and to some it just might be, but they are easy steps all done ahead of time. So, in the morning when you are ready for some delicious and skinny iced coffee, it doesn’t take long. Believe me too when I say it is totally worth making at your home. You will save tons of money and it’s healthier too. Hope you enjoy and please let me know if you make some!
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Oh this is totally my kind of drink! Pinned for later, as I make almond milk coffee every morning but never thought about freezing my almond milk first. Thanks for the recipe!
From a coffee addict!