This post may contain affiliate links. See my disclosure policy.
Vegan iced coffee is a total staple for the warmer months. I love my coffee to be strong, slightly sweet, and creamy. Thanks to the overnight cold brew method, this iced coffee will not be a weak, watered down mess.
Overnight Vegan Iced Coffee
Ahh, that first sip of the perfect iced coffee is just heaven, isn’t it?
I love a classic cup of hot coffee in the morning to soothe my soul and get me ready for the day – but iced coffee is such a delicious treat. Especially during these humid, southern summers.
Making iced coffee at home is so much more cost effective than stopping at Starbucks every afternoon. Don’t get me wrong, I love a grande coconut milk iced vanilla latte if I am out and about. And, my son and I like having “Starbucks Dates” after a trip to the library or grocery store. His drink of choice is always the strawberry frappucino made with almond milk.
But buying expensive coffee is certainly not on my to-do list every time I am craving a cold treat.
How to Make Iced Coffee
I used to make iced coffee by brewing hot coffee, pouring it into a mason jar, and sticking it in the fridge to cool.
And while this worked, once I tried the overnight cold brew method, I changed my ways pretty quick.
Why? 1) Iced cold brew just tastes better and 2) Cold brew is significantly less acidic than hot coffee. If you have a sensitive stomach like me, less acid is always the goal.
The method is fairly simple. You will need coffee grounds, filtered water, a jar or container, and a way to filter out the coffee grounds the next day.
The first step is to add coffee and water to a jar. Shake it up and leave it in the fridge overnight.
The next morning, you will need to filter out the coffee grounds. I choose to double filter. First, I run it through a fine mesh strainer . Then, I pour the coffee through an actual coffee filter.
Another option for straining the coffee is using a cheesecloth. Personally, I just don’t like having to wash out a cheesecloth when I’d rather go straight to sippin’ on an iced coffee! But if you don’t want to double filter, a cheesecloth is the best option.
Vegan Iced Coffee Creamer Options
- Silk Almond Creamer
- Soy milk
- Nut milk (like almond or cashew)
- Canned coconut milk
- Homemade Pumpkin Pie Creamer
Vegan Iced Coffee Flavor Ideas
- Cinnamon, nutmeg, ginger, etc.
- Vanilla extract
- Vanilla Syrup (recipe below!)
- Chocolate Syrup (recipe below!)
- Date syrup
Vegan Iced Coffee
Ingredients
- 1 cup coffee grounds
- 3 cups cold water – flitered
- ice or frozen coffee cubes
- vegan milk or creamer of choice
Vanilla Syrup for Vanilla Iced Coffee
- 1/2 cup organic sugar
- 1/2 cup water
- 1 tsp vanilla extract
Chocolate Syrup for an Iced Mocha
- 1/2 cup maple syrup
- 1/4 cup cocoa powder
Instructions
Iced Coffee
- In a large jar or container, shake together the coffee grounds and water.
- Let sit overnight in the fridge.
- Strain out the coffee grounds by using a fine mesh strainer, coffee filter, or a cheesecloth.
- Prep your flavor syrup of choice.
- Assemble your iced coffee! Add ice, coffee, syrup, and vegan milk of choice. Sip away! Consider using a reusable straw instead of a plastic one.
Vanilla Syrup
- On medium heat, bring the water and sugar to a boil in a small pot. Once the sugar has dissolved, remove the heat.
- Stir in the vanilla extract and let cool completely.
- Store in the fridge for up to 1-2 weeks.
Chocolate Syrup
- In a small pot, warm the maple syrup on low heat. Once warm, whisk in the cocoa powder until fully dissolved.
- Remove from heat and store in the fridge for up to 1-2 weeks.
