Iced teeccinos… something we've been having alot lately. I can't figure out if the cold teeccino is the perfect vehicle for the raw milk or the other way around. In any case, we love them both, and they're really great together.
Teeccino is a coffee alternative made from roasted grains, roots, nuts and seeds. My favorite flavors are hazelnut and chocolate mint. Chocolate mint is fantastic iced with creamy milk.
There are two ways to make an iced teeccino — the foamy way (pictured) and the not-so-foamy way. Take your pick; they're both delicious.
This drink is sweetened with the lactose in the milk. I also add green leaf stevia for a bit more sweet. I am finding that I like stevia when it is in the presence of milk or cinnamon; no after-taste.
Make a double strength pot of teeccino.
I use a 12-cup Bodum French Press.
After the teeccino is done steeping, pour it out into a glass pitcher full of ice.
The ice cools the coffee significantly, and then I pop the whole pitcher into the fridge for a few hours to chill all the way.
It is still a little strong, which is good.
The Foamy Iced Teeccino
Combine 3 cups cold teeccino with 3 cups of cold raw milk in a large blender container.
Add a tray of ice cubes and 1/4 teaspoon of green leaf stevia.
Cover and blend on high until ice is all chopped up.
Pour into glasses and sprinkle with cocoa powder.
I use the VitaMix; if your blender is smaller, halve the quantities.
I use equal quantities of teeccino and milk.
Shift the amounts either way to suit your tastes.
The Not-So-Foamy Iced Teeccino
Combine equal parts cold raw milk and cold teeccino in a glass, along with ice cubes (if desired).
Sprinkle some green leaf stevia and cocoa powder on top.
Stir as best you can; it won't stir in all the way.
The nice thing about this method is that even though the stevia doesn't mix in, you get a little bit with every sip.
Once again, I used equal parts teeccino and milk.
Shift the amounts to suit yourself.
Remember, raw milk is a great source of beneficial organisms.
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