Feeling Hot, Hot, Hot!


I know it’s crazy.  It’s 30 degrees Celsius, and I have coffee on the brain – iced coffee that is. Iced coffee has become all the rage and I have been captured hook line and sinker.  My weakness is the $1 vanilla iced coffee from a big chain or a Chiller when I can get them.  I could easily get 2 or 3 a day, but that’s just not budget friendly.  So to save some money I have come up with a new recipe for iced coffee.  It not only satisfies my craving, but tastes divine.  It is a 2 part recipe, but I promise both are easy.  Prepare both in advance and store in the fridge in sealed containers for up to three weeks.

I make 2 cups at a time but if you are entertaining this summer you can easily multiply this recipe to make a big batch.

What you will need:

  • 1 tbsp ground coffee per cup of water.  I prefer freshly ground beans, but any would work.  A coarse grind is better.
  • Boiling water

Pour coffee grinds into container, pour boiling water over coffee.  Stir.  Let sit 2-3 hours stirring once or twice with wooden spoon.  Once coffee is a nice, dark color strain it using a metal strainer lined with a coffee filter or a couple of sheets of cheesecloth.  You don’t want any coffee grounds in the finished coffee so take your time.  Close your container of coffee and store in fridge until ready to use.  I use mason jars because they are plentiful and cheap (check local thrift shops), and you can pour boiling water into them.  They are also easy to store and clean.

Vanilla Simple Syrup:

  • 1 cup water
  • 1cup sugar
  • 1tsp vanilla

Bring sugar and water to a boil over med/high heat stirring until sugar dissolves, add in vanilla and let cool.  Pour into container and store in fridge about 3 weeks. Discard if it becomes cloudy.  You can modify this recipe using 1/3 of a real vanilla bean cut in half, just let it simmer in the simple syrup, stirring continuously, for a minute then transfer it to the bottle.  The taste will intensify as it sits.  It is a more subtle taste overall though.

This is the syrup made with a vanilla bean. If you use extract it will be a golden colour.

Here is the good part…

Fill a cup with ice… lots of ice

Add coffee until it’s 1/2 – 3/4 full.  You will have to play with this part a bit. More if you want more of a coffee taste, less if you want creamier taste.

 Then add milk or cream until cup is almost full.  I like 1% milk in my iced coffee.

Then add in the Vanilla Syrup to taste.  I just kinda let the vanilla decide. 

This really is the perfect drink on a hot day to get your coffee fix without overheating.  Visit Life Made Delicious for more great summer drinks, summer snacks for the kids, or even perfect dishes for backyard entertaining.

What is your favourite summer beverage?

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Comments

  1. says

    I’ve been drinking a lot of iced coffee with sweetened condensed milk but vanilla has been bouncing around in the back of my mind. I make pumpkin spice simple syrup closer to autumn, but it’s not quite time for that yet.

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