Iced coffee is a must during the summer. As much as we love a nice, warm cup of coffee, it can just be too hot for that these days!
Normally, we'll drop a few ice cubes in our coffee and drink it, but we decided to mix it up and make a recipe that has our wonderful Mexican Vanilla Beans in it! Mexican vanilla beans have perfect mocha and caramel hints which add so much flavor-- this takes this iced coffee up a few notches! This is a great recipe to make in a big pitcher at the beginning of the week, and it'll get you through to enjoying the weekend.
Cheers!
Ingredients
For the Homemade Vanilla Syrup
- 1 1/2 cups water
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 VanillaPura Mexican Vanilla Bean split down the middle
- 1/2 tablespoon VanillaPura Vanilla Extract
For the Vanilla Iced Coffee
- 1/8 cup Homemade Vanilla Syrup see above
- 1/4 cup whole milk
- 1 cup strongly brewed coffee chilled
- 2 cups ice
Instructions
For the Homemade Vanilla Syrup
-
Heat water, sugars, and vanilla bean in a small saucepan over medium high heat. Bring to a boil and then reduce to a simmer. Stir as it simmers occasionally.
-
Allow to simmer for 5-8 minutes, then remove from heat.
-
Stir in vanilla extract and allow to cool.
-
Store in the fridge (up to 1-2 weeks) in an airtight container until ready to use.
For the Vanilla Iced Coffee
-
Pour all ingredients over ice.
-
Stir and enjoy!
Thank you The Cookie Rookie for sharing!
Comments
I’m making this right now. My kitchen smells amazing. Can’t wait to try it. Thank you for the recipe.
I made this last summer and enjoyed it so much. I will make a batch as soon as my next order shows up. Lol. Thanks for a cool drink.
Great recipe! And what can I do with the leftover bean?
Fantastic recipe, I take my leftover coffee and put it in ice cube trays and then use the cubes for my iced coffee (doesn’t water down my coffee – also for ice tea)