Description
A rich, smoky iced coffee drink made by smoking dark roast coffee beans, then shaking them with brown sugar, oat milk, and ice for a creamy, frothy texture.
Ingredients
Scale
- 1/2 cup (60g) Dark Roast Coffee Beans
- 1 handful Wood Chips (Hickory or Applewood)
- 1/2 cup (120ml) Barista Oat Milk
- 2 tablespoons (25g) Dark Brown Sugar
- 1 cup Ice Cubes (large)
- 1/2 teaspoon Vanilla Extract
- 1 teaspoon Cocoa Powder (optional)
Instructions
- Light smoker or grill to 200°F (95°C) and add wood chips.
- Place coffee beans in a single layer on a smoker box or wire rack over the heat source.
- Smoke beans for 8-10 minutes, shaking every 2 minutes, until they smell like a campfire but are not burnt.
- Let beans cool, then grind to a medium-fine consistency.
- Brew the smoked coffee using a French press or pour-over, aiming for a strong concentrate (approx. 2 oz per serving).
- In a cocktail shaker, combine oat milk, brown sugar, and vanilla extract.
- Shake vigorously for 15 seconds to dissolve the sugar.
- Add the brewed smoked espresso and ice cubes to the shaker.
- Seal tightly and shake with all your might for 15 seconds until frothy and chilled.
- Fill a highball glass with fresh ice cubes.
- Strain the shaken mixture over the ice.
- Garnish with cocoa powder or a cinnamon stick if desired.
Notes
For extra smoothness, smoke beans and brew as cold brew. Toast brown sugar in a dry pan for 1-2 minutes for a deeper caramel flavor. You can also smoke the oat milk directly for an intense smoky flavor. Serve immediately as the foam deflates over time.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 drink
- Calories: 120
- Sugar: 14
- Sodium: 50
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 15
- Protein: 2
Keywords: smoked coffee, iced coffee, shaken espresso, brown sugar, oat milk, outdoor cooking, smoker recipes, morning drink, vegan coffee