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Hungry Girl Por Vida

Vanilla-Almond Iced Coffee

June 14, 2012 by Leave a Comment

Well, it’s beginning to get too warm for hot beverages…which means it’s iced coffee season!

I am a big fan of iced coffee and a big fan of coffee dates…but, when I want an iced coffee every-single-day that the weather threatens to be warmer than 80*F, it can get a little pricey…and really, sometimes I don’t want to change from my grungy house wear (yoga pants and t-shirts with paint/mod podge splatters, holla!) to real-deal clothes.

Luckily, cold-brewed coffee saves the day.

I like my iced coffee all kinds of ways–black, creamy, creamy AND sweet, and sometimes flavored. I don’t really discriminate, the flavor of the day just depends on what I’m feeling. Lately, I’ve been mixing up this concoction with a hint of vanilla and almond. It’s the perfect treat for an afternoon pick-me-up when all I want to do is nap the afternoon away, but I can’t because I got schtuff to do.

Vanilla-Almond Iced Coffee

You can mix-up the creamer in advance and keep it in the refrigerator for a week. Feel free to change the flavors and ratios to customize it to your tastes. I love the sweetened condensed milk in the creamer, it lends that flavor that is reminiscent of Vietnamese Iced Coffee, one of my favorites. 

Vanilla-Almond Creamer

1/2 cup sweetened condensed milk

1/4 cup Half and Half

2 teaspoons vanilla extract

1/2 teaspoon almond extract

Stir together all ingredients in a measuring cup. Pour the mixture into a container to store.

Cold-Brewed Coffee

Adapted from Smitten Kitchen

A lot of recipes instruct you to leave the coffee mixture out on the counter. I’ve done it this way before, but I like to just keep it in the refrigerator so it’s already chilled when I strain it. I also like to make this in a 1 litre carafe, so I have plenty of cold coffee on hand for spontaneous caffeine fixes.

1 cup ground coffee (I like to use italian, french, or espresso roast)

4 1/2 cups water

In a large container (a beverage carafe works nicely), stir together coffee and water. Cover and store in the refrigerator or on the countertop for at least 12 hours (I usually go a bit longer). Set a fine mesh strainer over a large bowl, line the strainer with a coffee filter. Strain the mixture, you may have to do this in 2 batches. Alternatively, you can filter the coffee using a french press (I have to do this in batches for this amount of coffee). I personally prefer the coffee filter method so a lot of the coffee-ground-silt is filtered through.

To prepare: Fill a large glass with ice cubes, pour over coffee and as much creamer as you’d like. Add a straw for fun and sip-a-bility.

 

 

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Filed Under: beverage Tagged With: almond, beverage, coffee, cold brewed, condensed milk, drink, half and half, iced, summer, vanilla

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Reader Interactions

Comments

  1. Caz

    June 14, 2012 at 9:21 am

    I have never made my own iced coffee before. You have inspired me to try, It looks so good and the mixture of vanilla and almond sound amazing!

    Reply
    • cindy

      June 14, 2012 at 9:29 am

      oh, you should definitely try it out!

      Reply
  2. A Chow Life

    June 14, 2012 at 2:22 pm

    Looks so wonderful and refreshing, but I don’t suppose you live around my neck of the woods. It’s gray and rainy outside my window. Wah!

    Reply
    • cindy

      June 15, 2012 at 6:00 am

      Thanks! I think I would trade some gray weather for mosquitos and humidity ๐Ÿ˜‰

      Reply
  3. Heather

    June 15, 2012 at 7:08 am

    i’m absolutely dying over this…iced coffee is my favorite morning beverage in both the dead of summer and the snowiest days of winter! the creamer is such a great idea ๐Ÿ™‚

    Reply
    • cindy

      June 15, 2012 at 7:25 am

      Thanks Heather! You should definitely get your iced coffee on!

      Reply
  4. Jess

    June 16, 2012 at 8:38 am

    Oh this is delightful! Love the combination and I’ve only recently discovered condensed milk in my iced coffee – dangerously addictive, but I’m quite certain this almond addition will put it way over the top! Thanks for the great recipe.

    Reply
    • cindy

      June 18, 2012 at 3:48 am

      Jess, yes! Condensed milk and coffee are definitely good friends. Thanks!

      Reply
  5. KassiBoche

    June 16, 2012 at 3:10 pm

    This is very easy and tasty! I made some this week and funneled it all back into the gallon water jug I bought the filtered water in. I did not flavor the cream mix as I wasn’t sure I’d want flavored creamer each day. But love to have the option! This recipe has just made my summer!

    Reply
    • cindy

      June 18, 2012 at 3:47 am

      Kassi, that’s so great to hear! Yay! Thanks for the comment ๐Ÿ™‚

      Reply
  6. Brittany

    June 18, 2012 at 1:51 pm

    Woah, hello cold-brewed coffee! What the heck have I been doing with my life?! For me, iced coffee at home always involved pouring hot coffee over ice and ending up with watered-down sadness. This is life changing I tell you!!

    Reply
    • cindy

      June 19, 2012 at 3:34 am

      Brittany! Yes! I’m so glad you have a new method now, iced coffee forever!

      Reply
    • Terra

      July 17, 2012 at 2:36 pm

      actually, a wonderful method for the coffee part is to pour your typical leftover coffee into an ice tray and freeze it, then use the frozen coffee-cubes like you would use ice cubes in a drink! Fill a tumbler or some other drink holder with the frozen cubes, pour hot coffee over, and add whatever you like. This creates a perfectly chilled beverage!

      Reply
      • cindy

        July 18, 2012 at 4:00 am

        Thanks for the tip!

        Reply
  7. Amanda @ Once Upon a Recipe

    June 21, 2012 at 2:23 pm

    I have never tried cold-brewing coffee, nor have I tried making my own iced coffee, but it sounds so darn easy, I’m going to have to give it a try!

    Reply
    • cindy

      June 22, 2012 at 6:52 am

      Amanda, definitely try it! I bet you’ll be hooked ๐Ÿ™‚

      Reply
  8. Cindy

    July 17, 2012 at 6:09 pm

    I’m not medically allowed to have caffeine – but I suppose this would work with caffeine-free coffee, right? It sounds delightful!

    Reply
    • cindy

      July 18, 2012 at 4:00 am

      I don’t see why it would be a problem to use decaf, go for it!

      Reply
  9. Taylor

    June 8, 2013 at 6:18 pm

    I work at Starbucks and we brew our iced coffee double strength so we brew a full batch of coffee on a half batch setting, just like you could brew 2 cups worth of coffee grounds with only a little bit over 1 cup of water because some gets soaked in the grounds, then it’s just half hot coffee half ice, the ice will melt down I would recommend maybe crushed ice if you are doing a small batch. And there you go easy iced coffee, freezing old coffee takes too much time and makes coffee a little more bitter and bleh old coffee is gross. Hope this helps! ๐Ÿ™‚

    Reply
  10. Sammi

    May 6, 2014 at 1:36 pm

    Sometimes, if I can stand it, I make an extra pot of coffee and freeze it in an ice tray for my iced coffee. This way I get iced coffee without watering it down!

    Reply

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