Vanilla Iced-Blended Coffee with Almond Milk
Start your day with a healthier take on the iced-blended drink that you find at so many coffee shops. Our version includes Ceylon cinnamon, an antioxidant-rich spice that can help aid digestion (but if you don’t have Ceylon on hand, cassia cinnamon is a good stand-in for the flavor). And instead of refined sugar, this drink gets its sweetness from nutrient-rich Medjool dates.
There are a few different ways to incorporate the flavor of vanilla in this iced-blended. You can add vanilla bean paste or vanilla extract, but for an extra boost of protein, we like to use vanilla-flavored collagen powder. And to take this beverage in a slightly different direction, blend in two tablespoons of cacao nibs or coffee beans toward the end to give it a nice crunch.
Ingredients
- 2 shots of espresso, or more if you enjoy a stronger drink
- 3/4 cup (6 fl. oz./185 g) plain almond milk
- 1/4 tsp. Ceylon cinnamon
- 1 tsp. vanilla bean paste, vanilla extract, or vanilla bean collagen powder
- 1 to 2 pitted Medjool dates, depending on sweetness preference
- 3/4 cup (6 oz./180 g) ice
- Fresh mint sprigs, for garnish (optional)
Directions
In a high-powered blender, combine espresso, almond milk, cinnamon, vanilla, dates and ice. Cover and blend until smooth. Pour into a glass (or glasses), garnish with mint sprigs, if desired, and serve. Makes 1 large drink (18 fl. oz.) or 2 smaller drinks (9 fl. oz.).
Devon Francis, Williams Sonoma Test Kitchen Associate Manager