This is by far my new favorite iced latte recipe. I’ve been on a kick with my daily iced latte for a long time now, but this tops it. I never thought I would replace my baby but that’s just how dang good this latte recipe is. Not to mention it’s dairy-free, sugar-free, and no artificial sweeteners! Honestly latte perfection. I bring you… drum roll, please… my iced coconut macaroon latte! *Yayyyyy*

Iced Coconut Macaroon Latte (Vegan & Sugar-Free)

You guys will never want another latte recipe after trying this, I swear. You’ll never go to Starbucks again. It’s so creamy, dreamy, and just a hint of coconut-y.

I typically make this without the whipped cream & topping, but on days I want to treat myself, I go all out. (Most days I’m in too much of a rush, though, and need the caffeine rush sooner than later.)

What I’m trying to say is… It’s delicious either way!

ingredients you’ll need:

1-2 shots espresso (I used Starbucks espresso)
6 oz coconut milk
2 oz coconut macaroon nutpods (if you buy anything from their site, you can use code VITALITYVIXENS for 15% off!)
optional: (dairy-free) whipped cream & toasted coconut topping

directions

Pull 1-2 shots espresso and add to a glass filled with ice. (If you don’t have an espresso machine, you can substitute 1/2 cup strong coffee.)
Pour in the coconut milk, coconut extract & nutpods.
Stir until combined & voila! Optional: top with dairy-free whipped cream & toasted coconut for *flair*.

Toasted coconut topping: Add a layer of foil to a sheet pan. Spray with coconut oil and pour the amount of shredded coconut you’ll want on your latte. Broil until lightly browned/tanned (about 1-2 minutes).