Recipe: Chilled Non-dairy Iced Cafe Au Lait
published by A. Giovanni on Jun 4, 2010
This is an ideal cold coffee beverage for vegetarians and vegans as well as those who are sensitive to lactose.
When warmer days are upon us, we have to find creative and cool ways to enjoy our beloved coffee beverages.
You can get your “zing” in a refreshing way with the following recipe, especially for the lactose intolerant. Substitute ordinary cow’s milk, if you prefer.
1/2 cup espresso
2 1/2 cups soy or rice milk
1/4 cup raw sugar
1 tablespoon dry pectin
Combine ingredients in a blender. Blend on “Frappe” setting for 30 seconds.
Because of the pectin in this recipe, your coffee beverage will thicken a little as it cools. Chill it in the refrigerator or briefly in the freezer before serving. It makes about 24 ounces.
