As the days get warmer, there is nothing quite as refreshing as swapping out your hot Americano for something a little more chill.
Iced coffees come in many forms. At its basic you just pour a milky coffee, sweetened or unsweetened to your taste, over a tall glass of ice. A delicious cool down for coffee lovers.
It is also pretty easy to veganise as you just use your favourite non-dairy milk. For this one, I was out of milk so decided to create some of my own using one of my favourite legumes - red skinned peanuts. Red skin peanuts, as well as having a high amount of protein (26g/100g), have a good amount of fibre (6.2g/100g) and the anti-oxidant resveratrol.
I put 75g (about a half cup) of red skin peanuts in a blender with about 250ml (about a cup) of tap water and blended them until mostly smooth. I then strained that into a jug and added a double-shot of espresso with a dash of agave. I then poured this mixture over the ice in the tall glass.
Now, my blender doesn't do a super job with peanuts, and it would have been better to soak them for several hours first. But who has time for that when the weather is warm and you want a quick iced coffee.
I still got a good milk, and it meant that I could get away with using an ordinary kitchen sieve to strain the milk. I wouldn't have been too worried about small particles in a milk that I was using immediately anyway. Depending on your appliance, you may need a finer sieve or a nut bag.
Enjoy!