Perfect Vegan Iced Coffee
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.
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
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.
