Lemon Raspberry Cheesecake Bars

Ingredients

• 2 tablespoons Coffee Grounds (medium roast, fine grind for drip brewing)
• 240 ml Water (freshly filtered, just off boil (≈95°C))
• 120 ml Almond Milk (unsweetened, preferably barista blend)
• 120 ml Coconut Milk (full‑fat canned coconut milk, shaken well)
• 1 cup Ice Cubes (clean, fresh)

Instructions

1. Gather Ingredients and Equipment

   Measure out coffee grounds, water, almond milk, coconut milk, and ice. Set out the coffee maker, kettle, measuring cup, spoon, and glass.

   Time: PT2M

2. Brew the Coffee

   Heat water to just below boiling (≈95°C) and brew 2 Tbsp coffee grounds using your drip coffee maker or pour‑over method. Collect 240 ml of brewed coffee.

   Time: PT5M

   Temperature: 95°C

3. Cool the Coffee Slightly

   Allow the freshly brewed coffee to sit for 2‑3 minutes so it’s hot but not scalding, then stir in the almond and coconut milks.

   Time: PT2M

4. Add Ice and Mix

   Fill the glass with 1 cup ice cubes and pour the coffee‑milk mixture over the ice. Stir gently to combine and chill the drink.

   Time: PT2M

5. Serve

   Enjoy the Tropical Almond Coconut Coffee immediately, optionally garnishing with a sprinkle of toasted coconut flakes.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

1g

Carbohydrates

10g

Fat

3g

Fiber

0g