This Iced Vanilla Latte (AIP/Paleo) uses either coffee substitute or real java to create a non-dairy version of the coffee house favorite – minus the processed sugar. It’s vegan, too!
Is the weather heating up where you are? It is, here in the southern U.S. Some of us would prefer to have our cup of joe on the icy side. If that’s you, I have a lovely recipe for you – and without processed sugar or dairy! Yahoo!
A word about coffee…
Anybody who knows me is aware of my deep devotion to coffee. I mean, I seriously love the stuff.
It is not AIP-friendly. 😭
Fortunately, there are a few decent coffee substitutes out there that we can use. No, they aren’t exactly the same as coffee. Nevertheless, if you are looking for some options, here are three:
- Roasted Dandelion Root – This comes in a tea.
- Roasted Chicory Root – This is ground like coffee, but fairly bitter.
- Coffig – This one is my absolute favorite. It’s made from only ground roasted figs! For AIP, be sure to get the regular kind, not the “Gold,” which has chickpeas in it. (Not AIP-friendly.)
The vanilla
My go-to brand of vanilla is Singing Dog. In fact, I created this recipe for them. This company has heard from people in the food sensitivity community, and they’ve started a section on their website of allergy-friendly recipes! Woo hoo! Besides that, they are nice people, and there aren’t enough of those in the world, IMO. 🙂
If you’d like another coffee-esque drink, you can try the first recipe I ever wrote for this blog: AIP Mocha Latte. The pictures are terrible. There’s not even a printable recipe card. Please be kind. 🙈 At least there is a funny video…
Thanks for coming to my kitchen! As always, I am wishing you great love, and deep healing.
💗,
Wendi
Iced Vanilla Latte (AIP/Paleo)
Course: DrinksCuisine: AIP, Paleo, VeganDifficulty: Easy1
servings4
minutes0
minutesThis Iced Vanilla Latte (AIP/Paleo) uses coffee or coffee substitute to make a non-dairy version of a coffee house favorite. It’s vegan, too!
Ingredients
1/2 cup 1/2 full fat coconut milk (Choose a thick kind without gums.)
1/2 TBSP 1/2 pure maple syrup
1/2 tsp 1/2 alcohol free vanilla
Ice
1/2 cup 1/2 brewed coffee (cold) or coffee substitute, such as Roasted Dandelion Root, Roasted Chicory Root, or my absolute fave, Coffig.
Garnishes: sprinkled cinnamon, cocoa, or carob powder
Directions
- Pour coconut milk, maple syrup, and vanilla into a pint jar with a tight-fitting lid. Shake vigorously until frothy.
- Fill a 12-ounce glass with ice. Pour cold coffee or coffee substitute over ice. Pour creamy mixture over the cold coffee. Garnish with a sprinkle of cinnamon, cocoa, or carob powder. Plop in a straw, stir, and sip!
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