And The Word Of The Day Is...Coffee
Iced Coffee
There is no better way to start the day than with a cup of coffee.
And there's really no better way to do any activity than to do it with a cup of coffee in hand.
I have a it of a caffeine addiction. You see, I don't really react to caffeine. I can drink a cup of coffee, go to sleep, and sleep soundly. It's a blessing and a curse because my lack of caffeine reaction feeds my addiction for the good stuff.
This addiction began in college. Now, I was quite versed in the ways of frappuccinos because those are delicious and some might even say they are better than milkshakes. But, when it came to the hard, strong stuff, I couldn't handle it.
But with my meal plan came dining dollars and how else do you spend your dining dollars than to use them at the coffee shop? And I did. I used them a lot.
It started minimal at first. A caramel macchioto here, a peppermint mocha there. Then I started venturing into Starbucks instant Vias. Next came the mochas. And then the lattes. Soon I was finding myself at hip little coffee shops drinking espresso and cappucinos, and I couldn't get enough.
Now I pretty much stick with brewed coffee, anything iced, a machiatto and latte every now and again, and a frap if I'm feeling indulgent.
But, since I mainly drink coffee at home, there are only a few drinks I've perfected on my own, namely a brewed cup, a K-cup, and an iced cup. Surprisingly, an iced coffee is a pretty simple drink to make and it tastes just as good, in my opinion, as a coffee shop cup, plus it's a fraction of the cost. And you get to drink it in a cute mason jar.
Recipe for 8 oz cup:
4 oz. brewed coffee, cold (to make it extra vanilla-like, I brewed a vanilla nut brand)
1 Tbsp French Vanilla creamer
1 Tbsp vanilla syrup (I used Torani sugar-free, but you can use sugared or make your own by making a simple syrup of equal parts sugar and water, boiling 'til sugar is dissolved, then adding vanilla extract)
ice, amount to your liking
1/4 c milk
When assembling, pour creamer and vanilla syrup into the bottom of the glass. Next, add in ice. Pour cold coffee over the ice, and then pour in the milk on top.
What's great about this recipe is that it is entirely versatile. You can interchange coffee flavors, syrup and creamer flavors, and even milk for half-and-half or coconut milk, etc. And, the amounts of each ingredient can be changed to personal preference.
Be creative and test out a few different ways to get the cup exactly to your liking!
My coffee life in a nutshell:
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