Moroccan Spiced Iced Coffee with Coconut Whipped Cream

Allergens

None

Ingredients

• 1 cup brewed coffee 2 cups full
• fat coconut milk 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon cardamom 2 tablespoons honey or maple syrup Pinch of salt 1 can full
• fat coconut milk, refrigerated overnight 1/2 teaspoon vanilla extract

Instructions

1. In a small saucepan, combine brewed coffee, cinnamon, ginger, cardamom, honey or maple syrup, and salt. Heat over medium heat until warm but not boiling. Remove from heat and let it infuse for 5 minutes.
2. In another saucepan, gently heat the coconut milk without boiling. Remove from heat and set aside.
3. Open the refrigerated can of full fat coconut milk and scoop out the solid cream that has separated at the top. Place it in a chilled bowl with vanilla extract. Using a hand mixer or whisk, whip until soft peaks form. Set aside.
4. Strain the infused coffee into two glasses filled with ice. Top each glass with the warmed coconut milk, ensuring an equal distribution of spices.
5. Gently swirl the coconut whipped cream on top, creating a silky cloud of indulgence. Serve immediately.

Chef’s Insight

This recipe offers an exotic twist on a classic coffee beverage while adhering to the Paleo diet guidelines, making it perfect for those seeking unique flavors without compromising healthiness.

Notes

Feel free to adjust the spice levels according to your preference.