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Vegan Iced Coffee Recipe: No-Fuss Hemp Toffee Latte

  • Prep time: 30 minutes for toffee sauce you can make ahead and serve anytime
  • Cooking time: 5 minutes
  • Serves: 3
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We all know that feeling. It’s a hot summer’s morning and you’re craving coffee. Maybe happy hour turned into the early hours of the morning, maybe you stayed up all night watching season 3 of Stranger Things. The point is: you need the caffeine and you need it quick, but thinking about your regular flat white makes you hot and bothered (and not in the good way). You need something that will cool you down, but also wake you up. Something that’s creamy and delicious, but also dairy free. You need…the perfect vegan iced coffee.

We’ve spent the whole summer searching for the perfect vegan iced coffee recipe. Ever since  we came out with our Good Hemp Barista Seed Milk in March(which just happened to have been voted one of the best vegan milks by Forbes), we’ve been obsessed with finding the vegan iced coffee recipe to end all vegan iced coffee recipes. So while you were wild swimming on the coast of England, cracking crab claws in Cornwall, or riding waves near us in Devon, we’ve been on the hunt for just that.

People told us that we wouldn’t find a vegan iced-coffee that was as good as dairy. That it couldn’t be done. (But then again people said we couldn’t make hemp oil as great as olive oil, hemp milk to rival dairy.) We didn’t let them stop our search. Sure we tried a lot of duds. Some were too watery. Some too sweet. Some not sweet enough. And then we tasted this hemp toffee latte by My Vegan Minimalist and we knew we’d found it. “Looking for a super quick treat for every day of the week?” Tajda said, “Enjoy this simple thirst-quencher with your absolute favourite coffee (use decaf if preferred). Make the toffee sauce ahead and whip up this easy latte in no time.”

It was creamy enough to have that satisfying texture but light enough that it would cool and calm is down on a hot summer’s day. It was sweet – with coconut and vanilla notes – but not sickly with Good Hemp Barista Seed Milk balancing it out. The flavours complemented, rather than overpowered the coffee. And it was super easy to make (hence the no-fuss headline). The best part was that it wasn’t watery. The trick to a vegan iced coffee is to add ice to the dairy-free mixture first, then pour in the coffee after. Hallelujah!

We can’t wait for you to try this vegan iced coffee recipe at home and tell us what you think. Was the search worth it? Do you like the flavour? And how would you serve it? We love it as a mid-morning caffeine fix to take us through the day. But we can also see this recipe at a long brunch with friends served with our homemade hemp seed granola or hemp protein pancakes. It’s so pretty you could even serve a decaf version at a dinner party as a post meal treat (after your hemp lollies?).

Follow the steps to make yours…

  • 4 tsp instant coffee
  • 400ml water
  • 200 ml Good Hemp Barista Milk
  • 1 tsp vanilla extract (liquid)
  • A full tray of Ice cubes
  • 1/2 can of full-fat coconut milk
  • 50g light or dark muscovado sugar
  • 1 tsp pink Himalayan salt (adjust to taste)


For the toffee sauce

Add coconut milk and sugar to medium-sized pan.


Bring to boil and gently simmer for about 25-30 minutes.


Stir occasionally to prevent the sauce from sticking to pan or burning.


Once the mixture has thickened to toffee consistency, add a pinch of salt and stir again.


Chill in the refrigerator.

For the latte

Blend water and instant coffee.


Separately, blend Good Hemp Barista Seed Milk and vanilla extract to make the dairy-free mixture

To serve:

Simply add a desired amount of toffee sauce (e.g. 2 teaspoons) to your glass.


Add ice cubes and milk mixture.


Finally, add your blended coffee.


Enjoy your vegan iced coffee!

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