This week, my boyfriend and I drove up to northern California for a mini family reunion. Along the way, we stopped at a few quaint towns for snacks and coffees. I usually order iced coffee, which led me to today’s recipe for coconut spice iced coffee. My issue when ordering cold coffee, is that when the ice inevitable melts, the coffee becomes watered down and blah, for lack of a better word.
So how to make perfectly tasty coconut spice iced coffee that stays flavorful down to the very last drop? Coffee ice cubes. And how do you add flavor that actually stands out without adding a ton of sugar? Brew the coffee with tons of spices. Those are the only two tricks for this recipe. And small as they may seem, they are mighty.
You can add whatever spices you prefer for this coconut spice iced coffee; I love a chai-like flavor, which comes from cinnamon, ginger, cardamom, and nutmeg. Have fun with a combination of these or try out your own version. I wouldn’t say no to a dash of vanilla either.
Coconut Spice Iced Coffee
Yields about 4 servings
2/3 cup coffee grounds
8 cups of water
1/2 t. cinnamon
1/2 t. ground ginger
1/4 t. cardamom
1/4 t. nutmeg
Splash of coconut milk (or milk of your choice)
1. Stir the spices into the coffee grounds, and brew coffee according to your coffee maker’s instructions.
2. Once the coffee cools, pour half of it into ice cube trays and freeze. Store the other half in a glass jar in the fridge. When you are ready to serve, fill each glass half way with coffee ice cubes and half with chilled coffee. Add in the milk of your choice to taste. Enjoy!
