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Cardamom Coconut Milk Iced Coffee

This cardamom coconut milk iced coffee is sweet and delicious. Hints of cardamom and coconut pair perfect with freshly brewed coffee…

If you’re anything like me you drink iced coffee all year long. Even when the temperature drops to -20 I’m still rocking the cold morning pick me up. On occasion, I go with a hot coffee but those are usually reserved for special seasonal flavors – pumpkin spice, eggnog, and gingerbread. It would do me good to never add up how much money I spend on coffee around the holidays. I would probably cry.

Since I obviously have a thing for spiced coffee drinks I wanted to try a little something different with my iced coffee. I have used Silk coconut milk before but I usually just add it to my morning smoothie. I opted to take it and turn it into my new go-to spiced coffee addition.

I simmered and then steeped my coconut milk with some crushed cardamom pods and a little extra unsweetened coconut. I wanted the flavor of the milk to be spiced enough to for the flavor of the cardamom to come through but not overpower the slight sweetness of the coconut milk or the coffee.

In the end, I loved the subtle flavor it brought my regular cup of iced Joe. The coconut milk was not as creamy as my usual half and half but I actually like the lightness it brought. I got all the flavor of a normal creamer without the heavy dairy feel. It’s a nice change from my normal morning routine.

Looking for more refreshing coffee treats? Try my homemade vanilla chai creamer, coconut gelato iced coffee affogato or my Irish coffee frappe.

Cardamom Coconut Milk Iced Coffee

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


For creamer:

  • 2 cups coconut milk
  • 5 cardamom pods, crushed
  • 2 tablespoons unsweetened shaved coconut

For iced coffee:

  • Ice
  • 16 ounces strong brewed coffee, cold
  • 4 tablespoons coconut milk creamer
  • Sugar syrup, optional


For creamer:
In a small pot add milk, cardamom and coconut. Bring to a simmer, cover and remove from the heat. Let steep for an hour.

Strain mixture into a storage container and store in the refrigerator.

For iced coffee:
Fill 2 large glasses with ice.

Pour in 8 ounces cold coffee into each glass. Add 2 tablespoons cardamom coconut milk cream (or more if desired) and sugar syrup, if desired.

Stir and enjoy.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.