Iced Coffee, 2 Ways

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With the mornings not getting any cooler in my city, I’ve decided to swap my morning cup of hot coffee for a tall glass of iced coffee.

Over the past few months, I’ve tried out coffees from around the world and have come to appreciate the difference in depth and smell from differently sourced beans.

Dark roast is the absolute go-to when I’m brewing my own coffee in my tiny french press.

I normally add organic honey to swing in the sweetness, ditching the usual processed sugar and sweeteners.

It’s also refreshingly simple to amp up your dose of java and turn it into something more decadent. A few easy techniques include switching regular milk for almond or soy milk, adding a pinch of ground cinnamon, or stirring in some sea salt to really strike that balance with the sweetness.

Read on to learn about my two favourite updated versions of the good ol’ iced coffee.

I. Sea Salt Iced Mocha

You will need:

1/2 cup milk (full cream milk is the best for flavour, but you could go with skimmed too)

3/4 cup strong brewed coffee (pick a dark roast)

1 tbsp honey/sugar syrup (or as per desired sweetness)

2 tsp cocoa powder (you could also add a chocolate protein powder)

1/2 tsp sea salt

Method:

Pour all ingredients into a blender. Blend for 30 seconds.

Add ice cubes to a tall glass and pour the iced coffee over!

II. Cinnamon Almond Milk Iced Latte

This one’s a great option for anyone lactose intolerant. Almond & soy milk lend their own unique taste to this iced latte.

You will need:

1/2 cup almond milk

3/4 cup strong brewed coffee (dark roast)

1 tbsp honey/sugar syrup (or as per desired sweetness)

1 tsp ground cinnamon

Method:

Mix all the ingredients in a shaker.

Pour over ice cubes and garnish with extra cinnamon if desired.

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