Summer can be a finicky time for those of us who need our daily caffeine fix. Who wants a hot drink during a heat wave? Iced coffee is a perfect solution. If you have a sweet tooth, vanilla iced coffee takes things to the next level. More often than not, vanilla iced coffee is simply iced coffee with the additions of vanilla simple syrup and a bit of cream or milk. This is different than, say, a vanilla frappe, which adds vanilla ice cream and whipped cream. At that point you're getting more into dessert territory. Vanilla iced coffee is simple, sweet, caffeinated deliciousness.
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Things You'll Need
1 cup coffee, freshly brewed and chilled or cold brewed (see step 1)
Cream, half & half or milk to taste
Option A: 1 to 2 tablespoons good quality vanilla syrup, such as Torani
Option B: 1 to 2 tablespoons homemade vanilla simple syrup (see step 1)
Ice
Step 1: Gather Your Ingredients
There are many ways to prepare iced coffee. You can use a French press or a regular drip machine, and then pour the coffee over ice. You can also use espresso for a stronger drink. Another option is cold brewed coffee.
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Bottled vanilla syrup is fine to use. That's what many cafes put in your vanilla coffee drinks. But since it's very easy, let's go over how to make a homemade vanilla simple syrup. It will keep for months so you can make vanilla iced coffee all summer long. For this recipe you will need:
- 1 cup water
- 1 cup granulated sugar
- 1 vanilla bean (or 1 1/2 teaspoons pure vanilla extract)
(Note: if using bottled syrup, skip to the end).
Step 2: Scrape the Vanilla Bean
Using a small paring knife, slice the vanilla bean in half lengthwise, leaving one end attached. Using the flat, non-sharp side of the blade, scrape out the seeds from both sides.
Step 3: Cook the Simple Syrup
Place the water, sugar, seeds, and scraped vanilla bean in a medium saucepan (if using vanilla extract, add it here instead of the bean/seeds). Place over medium-heat and bring the mixture to a simmer. Cook until the sugar has dissolved, and then give it an extra minute or two before removing from the heat.
Step 4: Cool the Syrup
Allow the syrup to cool. Once the syrup has cooled, gently whisk any clumps of seeds to help separate them.
Step 5: Strain the Syrup
Pour the syrup through a fine mesh strainer to remove the bean and any larger clumps of vanilla that still remain.
Step 6: Prepare the Coffee
Fill a large cup with ice. Stir in the coffee, cream, and vanilla syrup. Serve immediately.
