Raspberry Iced Coffee with Coconut Sweet Cold Foam (Vegan) (Edit recipe)

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Raspberry and coconut blend beautifully in this raspberry iced coffee topped with coconut sweet cold foam. It’s a delightful treat with just the right balance of sweet, tart and tropical flavors. The homemade syrups require minimal time and ingredients, making it a fun and easy way to enjoy a fancy coffeehouse-style drink at home.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

00 minute

INGREDIENTS

7

Serves: 1

Ingredients

Raspberry Iced Coffee

.5 cup Cold Brew Coffee, (or prepare instant coffee)
2 Tbsp Raspberry Simple Syrup, (see notes for a link to my recipe)

Coconut Sweet Cold Foam

6 Tbsp Planet Oat Extra Creamy Oat Milk, - cold
2 Tbsp Oat Milk Creamer, (or creamer of your choice)
2 Tbsp Toasted Coconut and Brown Sugar Simple Syrup, (see notes for link to my recipe)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fill a 16oz glass with ice (I used a 16oz mason jar).
Add the cold brew coffee and raspberry simple syrup to the glass.
To prepare the sweet cold foam – add the Extra Creamy Oat Milk, creamer and toasted coconut and brown sugar simple syrup to a 1 cup size container.
Using a frother, froth the milk, creamer and syrup together for 1 minute at high speed.
Pour the sweet cold foam over the coffee, give your iced coffee a good stir and start sipping.

Notes

A link to my recipe for Raspberry Simple Syrup - Raspberry Simple Syrup A link to my recipe for Toasted Coconut and Brown Sugar Simple Syrup - Toasted Coconut and Brown Sugar Simple Syrup

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	25
Fat:	1 g
Carbohydrates:	3 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	5 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.