- 2 tsp instant coffee crystals
- 3/4 cup regular Silk soy milk
- 2 tsp vanilla
- 8 ice cubes
- 1/4 cup water
- 4 tsp sugar
Combine everything in a blender, and blend until smooth and frothy.
I found a recipe for iced coffee on About.com a while back, but I think it had heavy cream as an ingredient, so I modified it to be vegan. This is so easy to make and it’s freaking yum! I make it about once a week during the summer months. It make 2 servings (or 1 if you’re me!). That delicious tidbit on the plate is my mid-afternoon snack, a vanilla Tofutti Cutie.