I’ve been on an iced coffee kick lately. I suppose I’m always on a coffee kick, but my newfound love of cold-brewed coffee has taken that kick to a new level. 🙂
I’ve been experimenting with different amounts of coffee to water ratios, different types of coffee, different coffee additions…you get the idea. I recently tried a variation on this recipe for blended iced coffee from the Boulder Coffee Examiner.
Here’s my version of the recipe: (I’m sure the original is just as good, but I didn’t have all the ingredients at the time…)
- 1 c. strong cold-brewed coffee
- 1 T. sugar (I think I actually used approximately 2 tsp. sugar plus half a packet of Stevia)
- 1/2 c. whole milk
- 1/2 tsp. vanilla extract
- 1 c. ice cubes (I used coffee ice cubes I had made the day before)
Combine everything in a blender until creamy. Yum.
The original says it serves two, but it’s a one-serving recipe in my book. I used half as much ice as the original recipe since I wasn’t really wanting a frappe. One cup of ice cubes was plenty.
Yep, that’s a boba straw. We have like 4 packages of boba straws. You can ask Eric about that. 🙂