Wednesday, August 4, 2010

Vanilla Iced Coffee

I love iced coffee in the summer, but I never have time to stop for coffee on my way to work. I've tried to make iced coffee at home before and it's ok, but not stellar. If these issues plague your access to good iced coffee as well, here is your solution. Inspired by a small article in Food and Wine Magazine on cold-brewing coffee, I figured out how to make amazing iced coffee at home! This is not just cold coffee people. There is a method and a recipe. You can thank me later.

Recipe makes 1 serving, but method for coffee base and simple syrup is enough for multiple servings.
  • 1/2 cup cold-brewed coffee
  • 2-3 tbsp vanilla simple syrup
  • 1/2 cup milk
  • ice cubes
To make cold-brewed coffee: Stir together 1/2 a pound of coarsely ground coffee with 4 cups of cold water. Cover and let stand 24 hours at room temperature, then strain. Keep in fridge for up to 1 week.

To make vanilla simple syrup: Pour 1 cup of sugar and 1 cup of water into a saucepan. Add one vanilla bean* that has been halved lengthwise. Bring to a boil over medium heat, stirring once or twice. Remove from heat and cool. Store in a jar in the fridge.

Stir together all ingredients for iced coffee in a tall glass. I think it tates better drunk through a bendy straw, but that's just me (I'm sure of it). Sadly, as you can see from the photo, I am currently straw-less.

* I have found that the best place to buy vanilla beans is at Bulk Barn. They are half the price there as at the grocery store. Look for them by the cash register in a glass tube. There's usually 2-3 per tube for $3.50, I think.


  1. Update: I just read an even easier way to cold brew your coffee for this recipe: put it in a frech press, then push the plunger down in the morning. Ta-da!