Ingredients
- ¾ cup Gevalia® Cold Brew Concentrate - House Blend, chilled
- ¼ cup cream of coconut
- ¼ teaspoon almond extract
- 4 large scoops vanilla ice cream
- 1 tablespoon whipped cream, or to taste
- 1 tablespoon sweetened coconut flakes
- 1 tablespoon slivered almonds
- 1 maraschino cherry
What Makes This Recipe So Great
This drink combines the rich flavors of coconut and coffee with a smooth almond frosting, creating a creamy and refreshing treat. It’s perfect for those who enjoy a dairy-free option that still feels indulgent and satisfying.
Kitchen Advice
- Use strong brewed coffee for a bold flavor that stands up to the creamy coconut and almond frosting.
- Chill the coconut cream before whipping to achieve a light and fluffy texture.
- Gently fold the almond frosting into the coffee to keep it airy and prevent it from melting too quickly.
- Chill the coconut cream before whipping to achieve a light and fluffy texture.
- Gently fold the almond frosting into the coffee to keep it airy and prevent it from melting too quickly.
Directions
Ad your cold brew concentrate, cream of coconut, almond extract, and a scoop of ice cream into a blender. Give everything a quick blend—just about 10 to 15 seconds—until it’s nicely combined. Pour the creamy mixture into a large glass. Then, pile on some whipped cream on top, sprinkle with sweetened coconut flakes and almond slices, and finish it off with a maraschino cherry. Enjoy!
Perfect Pairings
Serve in a clear glass to showcase the beautiful layers of coffee and frosting. Garnish with a sprinkle of toasted coconut flakes or a few slivered almonds for added texture and visual appeal. This drink pairs nicely with light pastries or biscotti.
How To Save Leftovers
If you have leftover almond frosting, store it in an airtight container in the refrigerator for up to three days. Re-whip gently before using again. The coffee is best enjoyed fresh but can be stored separately in the fridge for up to 24 hours and reheated gently.
