My Perfect Vanilla Bean Iced Coffee.
It's kind of a sweet treat and the perfect four o'clock pick me up!
Foto: Half Baked HarvestIngredients
- 1 cup whole coffee beans
- 4 -5 cups coconut water or water
- 1 (14 ounce) can full-fat coconut milk
- 1 whole vanilla bean, seeds removed ((or 1 tablespoon vanilla extract))
- 2 -4 tablespoons honey (maple syrup or coconut sugar)
- cold brew coffee
- 2 -4 tablespoons vanilla coconut milk
- coffee ice cubs or regular ice cubes
- 2 cups brewed or cold brewed coffee
- 3 tablespoons cocoa or cacao powder
- 1 tablespoon honey or maple
Steps
Grind you coffee beans, then add them to a large pitcher or bowl. Pour over 4-5 cups of coconut water (what I like to use) or water. Stir gently to combine and then cover with a piece of cheesecloth or a kitchen towel. Let sit a room temperature for at least 12 hours or up to overnight. Strain the coffee through a mesh strainer lined with a piece of cheesecloth. Chill in the fridge for up to 1 week.
Combine the coconut milk, vanilla bean seeds and honey in a small sauce pan and bring to a low boil. Simmer 3-4 minutes, then remove from the heat, cover and steep 10-15 minutes. Transfer the milk to a glass jar and store in the fridge for up to 1 week.
Fill your glass with ice cubes (or Chocolate Coffee Ice Cubes - recipe below), pour your cold brewed coffee overtop. Add the vanilla coconut milk to your liking. DRINK!
In a 4 cup glass measuring cup, whisk together the coffee, cocoa powder and honey until combined. Divide between ice cube trays and freeze until frozen. Use as desired.
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