Drink recipe · from the recipe book
Maple Coconut Water Iced Americano
A light, bold iced Americano lengthened with coconut water instead of plain water, then rounded with maple, a pinch of cardamom and a creamy coconut-milk float.
- No-cook
- 10 min · 7 min hands-on
- Makes 2 glasses
- Vegan
- Gluten-free
- Up to 30 g carbs
- Sodium 600 mg or less
- 500 calories or less
Ingredients
- 4 shots120 gEspressofreshly pulled, 4 shots
- 1¼ cups (300 ml)300 gCoconut waterchilled
- ⅓ cup70 gCoconut milk, cannedstirred smooth
- 1½ tbsp26 gMaple syrup
- ¼ tsp0.4 gGround cardamom
Steps
- Pull the espresso into a heatproof measuring cup.
- While the espresso is still hot, stir in the maple syrup and the cardamom until the syrup dissolves; this is the maple espresso. Let it sit for 2 to 3 minutes to cool slightly.
- Fill two tall glasses with ice and pour half of the chilled coconut water into each glass.
- Pour half of the maple espresso into each glass over the coconut water and stir.
- Stir the coconut milk until smooth, then slowly spoon half over the top of each drink so it floats and swirls into the coffee. Stir before sipping.
Allergens: none of the nine major allergens in the ingredients as written.
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