ICED COFFEE - Copycat Starbucks, McDonalds, and Echo’s “Tired Parent” Cafe, SUMMER ICED DRINKS.
Are you letting that cold coffee go to waste? Who the fuck do we look like? Bill gates?!
It’s time you learned a few recipes that you can simply make with leftover cold coffee, skipping the long lines at the local coffee shop, and the price!
First things first: ICED COFFEE CUBES!
Yeah, it’s a real fucking thing, and damn delicious! So is the vanilla syrup you can make next!
HOW TO MAKE ICED COFEE CUBES
Ingredients
- Your favorite coffee: coffee beans, instant coffee, k-cup, etc.
And then how do you take your coffee? Add those ingredients!
- 1 tsp of your favorite flavoring: vanilla extract/caramel/coffee liquor etc. (Optional)
- 1-2 tablespoons of your favorite sweetener (Optional)
- favourite milk/creamer (Optional)
Step-by-Step Instructions
Step 1. Make a pot of fresh brewed coffee and cool it to room temperature.
Step 2. Add in your favorite sweetener and flavorings into the freshly brewed coffee and stir to combine.
Step 3. Pour coffee into an ice try and let freeze overnight.
Step 4. Remove the iced coffee cubes and into glasses or ziplock bag to store.
Vanilla Bean Syrup:
- 1 c. water
- 1 1/4 c. granulated sugar
- 1 tsp. vanilla extracT
- 1 whole vanilla bean, split
Instructions
1 For the Vanilla Bean Syrup: In a small saucepan, add the water, sugar, extract and split vanilla bean. When adding the bean, split the bean lengthwise with a sharp knife, and scrape out the caviar adding it to the pan.
2 Bring the ingredients to a low boil over medium low heat. Simmer for about 5 minutes to reduce the liquid slightly. Let cool completely. Transfer the ingredients to a jar or resealable container. Can be used for up to two weeks if refrigerated.
Vanilla bean iced-coffee
Ingredients
• 1/2 c. Cooled or cold brew of your favorite coffee: coffee beans, instant coffee, k-cup, etc.
• 2 Tbsp. (1 oz.) vanilla bean syrup
• 1/4 c. half and half/ soy milk/ coconut milk/ skim milk
• coffee ice cubes
Vanilla Bean Syrup:
• 1 c. water
• 1 1/4 c. granulated sugar
• 1 tsp. vanilla extract
• 1 whole vanilla bean, split
Instructions
1 For the Vanilla Bean Syrup: In a small saucepan, add the water, sugar, extract and split vanilla bean. When adding the bean, split the bean lengthwise with a sharp knife, and scrape out the caviar adding it to the pan.
2 Bring the ingredients to a low boil over medium low heat. Simmer for about 5 minutes to reduce the liquid slightly. Let cool completely. Transfer the ingredients to a jar or resealable container. Can be used for up to two weeks if refrigerated.
3 For the Iced Coffee: In a tall glass, add 6-8 coffee ice cubes. Pour in the vanilla syrup, cold brew coffee, and top with half and half (or other milk preference.) Enjoy right away.
Iced Caramel Macchiato - Layered espresso drink
INGREDIENTS
- 8 ounces of water
- 2 packets instant espresso or brewed and cooled espresso
- 3 cups ice
- 2 ounces vanilla syrup
- 1/2 cup milk coconut, almond, dairy etc.
- whipped cream
- 2 tablespoons salted caramel sauce (Smuckers)
INSTRUCTIONS
- Heat water to hot. Add instant espresso to hot water. Set aside.
- Use 2 8-12 ounces glasses. Add 1 1/2 cups of ice to each. Pour 1 ounce of vanilla syrup in each. Carefully pour 4 ounces of milk into each. Being careful not to mess the layers. Slowly, in a straight line, add espresso through the center.
- Top with whipped cream. Drizzle with caramel sauce.
RECIPE NOTES
If you don't have instant espresso you can substitute with strong brewed coffee.
COPYCAT MOCHA FRAPPE
INGREDIENTS
- 2 cups cold coffee frozen into cubes
- 2 cups almond milk
- 1/4 cup chocolate syrup
- 1/4 cup sugar
- Whipped cream for garnish
- Extra chocolate syrup for garnish
- Chocolate bar shaved, for garnish
INSTRUCTIONS
- Brew coffee and let cool to almost room temperature.
- Add frozen coffee cubes, almond milk, chocolate syrup and sugar to blender.
- Blend until desired texture is reached.
- Top with whipped cream, a drizzle of chocolate syrup and shaved chocolate if you'd like.
Mocha Coconut Frappuccino
Ingredients:
- 1 cup unsweetened toasted coconut flakes
- 3 shots of espresso (a little over a 1/3 cup) of very strong coffee – freshly brewed is ideal, but instant is fine too.)
- 2 tbsp sugar
- 1⁄2 cup whole/full-fat milk
- 1⁄2 cup coconut milk
- 2 cups ice
- 5 tbsp chocolate syrup
- whipped cream
Directions:
- Make the espresso or strong coffee, stir in the sugar and leave to cool.
- Place the coffee, milk, coconut milk, ice, all but 1 tbsp of the toasted coconut and all but 1 tbsp of the chocolate syrup in a blender. Blend until combined.
Starbucks Caramel Frappuccino Copycat
INGREDIENTS
• 2 shot espresso (or 1/3 cup of strong black coffee)
• 3/4 cup cold milk
• 2 cups ice
• 2 tbsp sugar (optional)
• 3 tbsp caramel sauce – you can use the squeezy bottle variety
• Aerosol whipped cream
DIRECTIONS
1 Place the espresso, milk, ice, sugar and 2 tbsp of the caramel sauce into a blender.
2 Blend until smooth.
3 Pour out into a glass and top with whipped cream.
4 Finish off by drizzling with the remaining tablespoon of caramel sauce.
Copycat Starbucks Iced Matcha Latte
INGREDIENTS
- 1 Cup Milk (Cow, Almond, Coconut..your choice)
- 1-2 Tsp Matcha
- 1 Tablespoon Vanilla Syrup (homemade -Recipe #2)
- 1 Cup Ice
INSTRUCTIONS
- Place milk, matcha powder, and vanilla syrup together in a cup.
- Mix well with a regular spoon or a milk frother.
TEAS- Not a coffee drinker? No problem!
Apple Iced Tea
This Apple Iced Tea is made with freshly brewed black tea, sweet apple juice, fresh apple slices, and a squeeze of lemon for a refreshing summer drink that's easy to make.
Ingredients
• 9 ounces black tea brewed and chilled
• 3 ounces 100% Pure Apple Juice
• Ice
• Apple slices
• Lemon slices and mint sprigs for garnish
Instructions
1 Add tea, apple juice, ice, and apple slices to a tall glass and stir to blend. Garnish with lemon slices and mint sprigs if desired.
Earl Grey Lavender iced latte
<3 yes... you heard me.
Ingredients
Lavender Creamer :
1/2 C heavy cream or full-fat coconut milk
1/2 C milk or almond milk (find the best recipe for homemade almond milk here!)
4 Tbsp dried lavender
1/3 C honey
For the Iced Latte :
Brewed earl grey, chilled in the fridge or freezer
Milk of choice (almond, coconut, grassfed dairy)
Lavender Creamer
Instructions
1 In a small pot, heat the creamer ingredients (heavy cream through honey). Stir to mix in the honey as it warms up. Once it just begins to simmer, turn off the heat and cover the pot. Let steep for 30 minutes.
2 Strain the lavender from the milk using a fine mesh sieve or cheesecloth. Cover and refrigerate until chilled.
3 To make an iced latte, combine 1 ¼ C iced Earl Grey with 1/3 cup milk of choice and 2 Tbsp creamer. You can adjust the ratios to your liking, but if you don’t add enough creamer then the lavender flavor is lost.
4 Store the creamer in a sealed container in the fridge, and use within 10 days.
Lavender-Honey Iced Latte
<3 Seriously.. cause calm the fuck down.
Ingredients:
1 1/2 to 2 tablespoons lavender-honey simple syrup (recipe below)
1/3 cup coffee cubes
1/3 cup milk
Directions:
1. Add simple syrup to a glass.
2. Pour coffee concentrate and milk into the glass.
3. Add ice as desired.
4. Stir and enjoy!
Lavender-Honey Simple Syrup:
Yields about 8-10 ounces
2 teaspoons fresh lavender flowers (if using dried, cut this to 1 teaspoon)
½ cup granulated sugar
½ cup water
½ cup honey
1. Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves.
2. Simmer an additional 5-7 minutes, or until syrup coats the back of a spoon. (While simmering, watch carefully so it doesn’t boil over or burn.) It will thicken a bit more when cooled.
3. Remove from heat and let cool. If you prefer a smooth drink, strain out the lavender. Allow syrup to cool completely before using.
Quick Tip: You can use this to flavor hot lattes, cocktails, lemonade or a myriad of other drinks in addition to the iced latte recipe above!