Tip for easy iced coffee

Danish recipe below..

I love coffee – the taste and that special feeling you get sitting with a nice cup of warm coffee. I only drink one cup a day, and I don’t do it to get energy, but simply because I like it. If I drink more than one cup I really can’t sleep at night, not so nice.

But during the summer the hot drink gets almost too hot. So iced coffee is the perfect solution!! BUT,  I am simply too lazy to make a cup and wait for it to cool down, I don’t like to cool it down with ice cubes (it makes it thinner and it just gets tepid and not really iced), and I don’t like to pay overprize for the extremely sweet ones you can buy in cafés. So what to do?


This is so easy that it’s almost not a recipe. And maybe so easy tIMG_3135hat you already thought of it and use it every day. BUT in case you don’t, I will share with you my sacred summer coffee tip.

The only problem with this tip is that you need to prepare it the night before you can use it, but then you have for a looong time of ice coffee (of course depending on how much you actually drink).

You can actually use it for all sort of things – n’icecream, chocolate coffee mousse, cookies. Literally only your imagination and taste buds set the limit.


Coffee “extract” 

Gives approxx 10 glasses of iced coffee

  • 2 L cold water
  • 125 g coffee (I grounded my favorit beans, use whatever you have or prefere)

Mix together in a big bowl, leave in the frigde over night (at least 8 hours) to infuse, strain it through af coffee filter, put in to a glas container and store in the fridge. That’s it, you now have perfect coffee ready for delicious iced coffee.

To make ice coffee: Mix approx half coffee with half plant mylk (or what ever milk you prefere), depending on your preferences. Add sweetener to your taste (agave, honey, sirup, sugar etc).

Oh and another tip: Freeze some of the coffee to icecubes, it looks cool with the dark cubes in the drink.


Enjoy, but don’t forget the greens



  • 2 L koldt vand
  • 125 g kaffe (jeg kværnede mine favoritbønner, men brug hvad du har og foretrækker)

Bland kaffe og vand i en stor skål, rør det godt sammen, lad det trække i køleskabet natten over (mindst 8 timer), si det gennem et kaffefilter, hæld på en glasflaske. Opbevares på køl. Det var det – nu har du altid lækker kold kaffe klar på køl til når trangen melder sig.

For at lave selve iskaffen: Bland ca. halv kaffe med halv plantemylk (eller din foretrukne mælk) – her må du prøve dig lidt frem og finde frem til de mængder der virker for dig. Smag til med sødning efter eget valg (agave, honning, sirup, sukker osv).

Bonus tip: Frys noget af kaffe”ekstraktet” i isterninger, det ser godt ud med de mørke terninger 🙂


Hav en dejlig lørdag




Homemade coconut mYlk

Recipe in Danish below

Every plantbased blog needs a plantbased recipe for milk – or mYlk..

(The commercial ones are just called milks too, but I like to call them mYlk, since it is not milk)

You have probably heard some people (a lot of people) saying that cow milk is good for you, it gives you strong bones and teeth, and who wouldn’t want that. But maybe you heard other people saying that cow milk is actually bad for you. Confused? I get that. I am working on a post about calcium, why we need it and why you DON’T need to drink milk from animals to get strong bones.

This post is about making your own plantbased mylk, a really good substitute for regular milk from cows.

Cutting down on regular cow milk, that you have known since you were small, can be a challenging thought if you don’t have any alternatives. I know, then what to do with your very important morning coffee, right? Don’t worry, I mean really, DON’T worry. More than 10 different types of plantbased mylks are available in shops, so I am sure you can find one that you like. They vary in taste, sweetness and texture. Eg. oat milk and rice milk is very liquid and really sweet, while almond milk is thicker and more heavy in the taste.

Make it an experient, to find your favorite!

Buying plantbased milks can be a little expensive, I know. But it is actually really easy to make them your self! In this way you also know exactly what you put in your body, because even many of the organic ones contain some weird ingredients. And many of them are sweetened with sugar, so read the ingredient list if you try to avoid this.

You can make any kind you want, I have tried coconut, almond, oat and rice.

If you want to make it your self, all you need is a blender, a strainer and a glass bottle (or any container for the fridge). It takes no more than a couple of minutes.

I use this wonderfull machine:IMG_2827

It is actually a soup maker, but I use it for smoothies and plantbased mylks too. For me it works better, it is super easy to use, it has different programes depending on what you want to make, and it is easy to clean. But a normal blender works perfectly fine too.

If you use a coarse strainer you get a little thicker mylk and it can have a little sediment when you leave it in the fridge. If you don’t like this, you can strain it through a cloth used to strain cheese. You can even buy a cloth for nut milk. Again, you have to try to find out what works for you..


My all time favorite plantbased mYlk is coconut mylk. It has a sweet, subtle taste of coconut. It works in coffee, tea, porridge, smoothies, pancakes etc. And it doesn’t have any sediments at all.

I don’t know about the fat content, I have not been able to find out precisely. After a while in the fridge the fat on top of the mylk does harden, you can remove it if you don’t want this.

If you use less water, you get a more creamier mylk, this you can use instead of canned coconutmilk. The leftover coconut, you can put in the fidge and use as topping, in porridge, baking, stir-frys or whatever cooking you want to add some coconut flavour.


Coconut mYlk

Approx 1 L

  • 1 cup coconut flour
  • 4 cups hot water
  • (to experiement with taste you can add spices like cinnamon and cardamom, grounded. Or vanilla powder)

Cover the coconut flour with the hot water for a couple of mIMG_2823inutes, add spices if you like. Then blend a couple of minutes, strain, and pour into glass bottle. Let cool and put in the fridge. It keeps a couple of days in the fridge.

Keep the leftover strained coconut in the fridge too for later use

If you like it sweeter, you can add any natural sweetener, like dates, agave or stevia. I personally prefer it without sweetener, but once again: Experiement and find your own favorit.

The one in the picture is a little darker, because I added a little bit of cinnamon and cardemon, I like it with spices. Add any spice that you like.. If you only use coconut, it is completely white.


Creamy coconut mYlk

  • 1 cup coconut flour
  • 2 cups hot water

Same as above.


Eat the greens, and have a beautiful day



1 L

  • 2,5 dl kokosmel
  • 1 L kogende vand
  • (prøv at eksperimentere med smag ved at tilsætte krydderier som kanel og kardemomme. Eller f.eks. vaniljepulver)

Kom kogende vand over kokosmelet og lad det stå et par minutter. Blend herefter et par minutter, si det (jo finere si, jo finere mylk. Brug evt ostelærred eller nøddemælkspose hvis du vil have mylken helt fin) og hæld det på en glasflaske. Kom det i køleskabet når det er afkølet, holder sig frisk et par dage.

Kan bruges hvor som helst du ellers ville bruge almindelig komælk.

Opbevar det frasiede kokosmel-rester i køleskabet også, kan bruges i grød, smoothies, bagværk, pandekager, som topping på frugt eller is osv. Kun fantasien sætter grænser..


Cremet kokosmylk

0,5 L

  • 2,5 dl kokosmel
  • 0,5 L kogende vand.

Fremgangsmåde som ovenfor. Denne mere cremede version kan bruges i stedet for kokosmælk på dåse, fx i madretter.