Hey there. Happy Monday. How is it already August?! Today I’ve partnered with World Market to bring you something cool and refreshing, with the caffeinated kick we need to wrap our heads around this summertime craziness.
I know that summer is by no means over, but it is the last full month and I feel the need to wrap my arms around it, and thank this beautiful season for giving me some of the most wonderful days.
I have been trying to limit my coffee intake to two or three times a week, and it's HARD! But considering that coffee often makes me shake like my grandmother's vibrating recliner, it is for the best.
I sound responsible right now, but the truth is that my fiancé swore off sodas in an attempt to help me keep my coffee resolution, so I am mostly resisting out of guilt. No doubt that was his evil (read: loving) plan all along.
That does mean, however, that when I do treat myself to a brew, I want it to be the very best.
This recipe, that I posted a couple weeks ago, is great when I want something really cold and slightly frozen - often in the afternoons, when the heat is at its peak. In the mornings, however, I prefer something a bit more familiar.
I had the delight of visiting Hawaii once, several years ago, but I am ashamed to say that the only coffee that reached my lips had a green straw and a siren on the cup. *sad trombone*
I sorely regret that, especially after I tried this Kona Sunrise Blend and fell in love. It produces a smooth, robust cup that is just slightly nutty. Normally, I would never, ever purchase pre-ground beans, but this is worth the exception. Just make sure you seal the bag tight, and keep it in the freezer until you are ready to use it.
Though this brew does not need any embellishment to make it wonderful, we can bring a little fancy into our warm, August mornings by whipping up a quick simple syrup.
I used vanilla beans and ground cinnamon, along with equal parts of sugar and water to create a flavorful syrup that will sweeten and flavor our iced coffee. In my mind, this is the perfect "transition coffee" to take us from summer to fall.
I have one rule when it comes to iced coffee.
Ice + Coffee does not equal Iced Coffee.
I have never had a great cup of iced coffee made with warm coffee. We are going to need to show some patience and forethought in order to make ourselves a proper cup.
When I am doing particularly well at being a responsible human (which is maybe two weeks out of the year), I like to make a big pot of coffee (usually in my french press) in the afternoon or evening, and stick it in the refrigerator to cool so that I can have an entire week's worth of cold coffee waiting for me in the morning. Preparedness is immensely satisfying. At least, I think it was...it's been a while.
Set a reminder on your phone, put a sticky note on your mirror, do anything, just don't put ice cubes into a hot cup of coffee. I have broken my one rule countless times and the only thing I have done successfully is to waste a lot of coffee.
After your coffee has cooled, pour about 6 ounces over a glass of ice and top with a heavy helping of cream and several tablespoons of your spicy syrup.
I'd say this week was off to a good start!
Sincerely,
Pedantic Foodie
This post was sponsored by Cost Plus World Market, as always all opions are completely my own. You can find all the products used in this post, including the glasses, linens, and tray, at your local Cost Plus World Market store or online!
Vanilla Spiced Iced Coffee
for the syrup
(makes one cup)
This syrup can last up to 2 weeks in the refrigerator. I like to make the full batch and keep it in a jar to use as needed.
- 1 cup granulated sugar
- 2 tablespoon ground cinnamon
- 2 madagascar vanilla beans, scraped and seeds removed
- 1 cup water
In a heavy bottomed, 2-quart saucepan, combine sugar, cinnamon, and vanilla beans. Rub the beans and seeds into the sugar and then cover with water.
Place over medium heat and bring to a simmer, stirring often to dissolve the sugar. When the syrup is clear and is simmering steadily, remove from heat and allow to cool. Strain to remove vanilla beans. Refrigerate until ready to use.
for the coffee
(for 1 iced coffee)
- 6 ounces water
- 2 tablespoons Kona Sunrise Coffee, finely ground
- 2-3 tablespoons half & half
- 2-3 tablespoons spiced syrup
- 1/2 cup ice cubes
Cook's Note: The amount of half and half and syrup is entirely up to your personal taste. I would begin with two tablespoons of each and then taste and adjust if needed.
Brew coffee according to your manufacturer’s instructions. For this recipe, I used a pour-over coffee maker, but if you are making several cups, I would opt for a french press. Both make a fine, rich brew.
Allow the coffee to cool to room temperature before pouring over ice. I like making a pot of coffee in the evenings and stowing it away in the refrigerator so it is ready to go in the morning.
To make your coffee, fill your glass with plenty of ice and fill 2/3 of the way with coffee. Stir in half & half and spiced syrup to taste. Enjoy!!
