We know it can get hot, hot, hot during this time of year. Here are 5 easy and unique iced coffee drinks to keep you cool, healthy and caffeinated.
In an upright blender, combine the plant-based milk, chia seeds (if using), maple syrup, turmeric, cinnamon, vanilla, cardamom (if using), and black pepper. Blend on high until chia seeds are quite ground up into the milk and all other ingredients are totally combined.
Fill a glass with ice and pour the cold brew coffee over top. Add the turmeric and chia milk to the iced coffee. Give it a stir and enjoy the golden milk iced coffee immediately.
Add simple syrup to a glass. Pour coffee concentrate and milk into the glass. Add ice as desired. Stir and enjoy!
Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves. Simmer an additional 5-7 minutes, or until syrup coats the back of a spoon. (While simmering, watch carefully so it doesn’t boil over or burn.) It will thicken a bit more when cooled. Remove from heat and let cool. If you prefer a smooth drink, strain out the lavender. Allow syrup to cool completely before using.
Mix the coffee, coconut milk, maple syrup, vanilla beans, and cinnamon together in a cup. Let cool to room temperature, about 15 minutes. Fill a large glass with ice. Pour coffee over ice and stir a few times to chill. Enjoy!
Ingredients (for creamer)
Ingredients (for iced coffee)
Instructions (for creamer)
In a small pot add milk, cardamom and coconut. Bring to a simmer, cover and remove from the heat. Let steep for an hour. Strain mixture into a storage container and store in the refrigerator.
Instructions (for iced coffee)
Fill 2 large glasses with ice. Pour in 8 ounces cold coffee into each glass. Add 2 tablespoons cardamom coconut milk cream (or more if desired) and sugar syrup, if desired. Stir and enjoy.
Ingredients (fresh mint syrup)
Ingredients (for the perfect mint iced coffee)
Instructions (fresh mint syrup)
To make the mint simple syrup, add the water, sugar, mint leaves and vanilla beans (and empty pod) to a saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil. Let it bubble for a minute or so, then reduce the heat and let it cool completely. I'll usually put it in a bowl or jar, let it come to room temperature then stick it in the fridge overnight. In the morning (or before using), strain out the mint leaves and vanilla pod - or simply leave them in to continue flavoring the syrup. Keep sealed in the fridge for a week or so.
Instructions (for the perfect mint iced coffee)
I like to use a mix of coffee ice cubes and regular old ice cubes - usually half and half. I'll add them to the glass and pour the syrup overtop. Next goes the coffee concentrate and then I stir in the cream. Top it off with some fresh mint leaves and you're good to go! Obviously this will differ based on your taste preferences, so find your favorite combo of the syrup and concentrate.
Place all ingredients in a heavy-bottom pan and whisk until combined. Bring to a simmer and remove from heat. Let mix cool completely and place in ice cube trays. Remove from trays and serve with your favorite drink (or even munch on them!)
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