I’m a Mama and I need coffee – but, boy, has it been heating up around here quickly of late. Whilst it’s not too hot for an espresso consumed at home – I haven’t been feeling like carting my keep cup down to the beach or the park with a steaming hot beverage inside.
It’s times like these, that I turn my mind to the perfect iced coffee.
I’ll always remember that delicious ice coffee that I had pregnancy cravings for when I was working in Parramatta. A damn travesty because I was limiting my caffeine intake whilst pregnant. But I digress…
I think quality coffee really makes the difference. And the best beans really do come from grand cru coffee.
All you have to do is brew you coffee the night before – that way it can come to room temperature by the time the morning comes around. And create a simple syrup. And you can have iced coffees on hand for a couple of mornings.
Recipe: The best iced coffee
- 1/2 cup of coconut sugar
- 1 tablespoon of vanilla bean paste
- 1 cup of water
- 2 shots of coffee, at room temperature
- 1/4 cup of almond milk
To make the simple syrup, combine the coconut sugar with the water in a medium saucepan, stirring until the sugar has dissolved. Let cool completely and then stir in the vanilla bean paste and set aside.
Pour your shots of cooled coffee over ice. Add your milk and simple syrup to taste. Get out and enjoy the morning sunshine before it all gets too hot (and pray that your children will take afternoon naps).
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.