To all my fellow Canadians, this one is for you. Tim Hortons is a Canadian icon and let’s not lie that we haven’t all tried a famous Iced Capp at some point in our lives. It’s a summer staple around here. So today, I have a VEGAN version of the iconic treat. This Iced Capp is blended, perfectly sweet, and bound to keep that summer heat at bay.
Adam and I go paddleboarding almost every weekend in the summer. And recently, after one of our excursions, he stopped at Tims to get an iced capp cause he was hot and thirsty. That’s when the light bulb went off. How had I not thought to create a version of the Tim Horton’s Iced Capp in vegan form? That’s when I started freezing my oat milk and pulling out the espresso machine. And here we are.
This blended coffee is the perfect summer sip. It’s refreshing, nicely sweetened, and has me understanding once again why iced capps are such a big deal here. I kept it simple, not adding any funky flavours. I like simple. To sweeten this vegan iced coffee I used maple syrup, so it will have a slight maple flavour, but I mean if we are celebrating Canada’s Timmies, then why not add the sweetener of the country too?!
what’s in this vegan iced capp
My go-to oat milk, which is the milk I used in this knock off Tim Hortons Iced Capp recipe is from Califia Farms. Everyone has their favourite type of vegan milk and for the most part, it will probably work in this iced capp recipe. This oat milk I find to be creamy where other types of oat milk are more watery. It added a yummy flavour and smooth texture to this blended coffee. To my BC friends, I always get mine from Nature’s Fare, but I would think most health food stores would have it.
I suggest using 1 shot of espresso or 1/2 cup of extremely strong coffee (if you want to mimic the espresso taste). Otherwise, it will just taste like watered down coffee and that just sounds gross and disappointing.
here are a few reasons why I love this blended coffee, so listen up!
- This blended coffee recipe uses 4 ingredients. Simple ingredients that you probably already have in your kitchen. You need to make your own oat milk ice cubes the day before so they can freeze probably. But then you simply add the espresso, ice cubes, sweetener, and vanilla to a blender and blend until smooth. Who knew making a homemade vegan iced coffee could be so easy!?
- The Picky Husband who is a bit of a Tim Hortons Iced Capp fanatic, loved this version of it. It’s still creamy and loaded with that espresso flavour. I preferred mine with 1 tbsp of maple syrup but Adam was happy with two. He likes things sweeter than I do, but that option is there for you.
- For the lovers of caffeine and chilly drinks, you’ll be VERY happy to sip on this vegan iced coffee until those first leaves of fall hit the ground. Instead of that hot coffee on the deck in the mornings, sub in this iced capp- it won’t disappoint!
For more vegan summer recipes, check these out!
If you are a coffee lover, this blended coffee is bound to get the tastebuds excited. It’s icy and refreshing and balanced nicely with espresso flavour and sweetness. So grab a donut and take a sip of this vegan iced capp- it will feel just like you are sitting in a Tim Hortons.
- 1 cup oat milk (frozen into ice cubes- I used Califia Farms brand of oat milk)
- 1 shot espresso
- 1-2 tbsp maple syrup
- 1 tsp vanilla
- Pour just shy of 1 cup of oat milk into ice cube molds and freeze overnight. I suggest freezing the milk the night before you want to make the iced capp or else they get a little bit of a freezer taste to them.
- Add 1 shot of espresso, the ice cubes, maple syrup, and vanilla to a high-speed blender. Blend until smooth. I would suggest starting with 1 tbsp of maple syrup and then if you want it sweeter add another one.
- If the mixture is too thick, add a splash of oat milk.
- Serve and enjoy immediately.