Iced salty coffee with creamy coconut milk and overnight chocolate oats topping for a boost of energy and more texture!
Author:Full of Plants
1/4 cup (25g) rolled oats
1/4 cup (60ml) almond milk (or coconut milk)
1 tsp (5ml) maple syrup
2 tsp cacao powder
1 cup (235ml) dark coffee
1 cup ice cubes
2 tbsp (30ml) maple syrup
1/4 tsp salt (more to taste)
2/3 cup (150ml) full-fat coconut milk
The night before, combine the almond milk, maple syrup, and cacao powder in a small saucepan. Heat over medium heat and whisk until the cacao is dissolved. Remove from heat and transfer to a small bowl or jar. Add the rolled oats and mix to combine. Refrigerate overnight.
Prepare the coffee your favorite way (espresso, slow-coffee, etc), let it cool at room temperature.
Divide the overnight chocolate oats between two glasses. Add half a cup of ice to each glass and pour in half a cup of coffee. Add 1 tablespoon of maple syrup and 1/8 tsp of salt to each glass.
Finally, add 1/3 cup of full-fat coconut milk to each glass and stir to mix. Taste and adjust saltiness and sweetness to your liking. I ended up adding an additional pinch of salt. Serve immediately!
Use a boba straw to suck up the drink as well as the oats, or simply use a spoon to eat the oats.