Dublin Iced Coffee
2 oz. strong cold-brew coffee
2 oz. stout (such as AleSmith Speedway or Guinness)
1½ oz. Irish whiskey
¾ oz. simple syrup
½ ounce heavy cream
Freshly grated cinnamon stick (for serving)
Mix coffee, stout, whiskey, and simple syrup in a highball glass. Add ice to fill. Gently pour in cream so it gradually sinks into coffee; sprinkle with cinnamon.
Coffee with winter thoughts
Vanilla Cinnamon Iced Coffee ☕
1 ½ cups ground strong coffee
8 cups water
2 teaspoons vanilla cinnamon syrup, to taste
Half-and-half, to taste
Vanilla Cinnamon Syrup
1 cup Dixie Crystals Extra Fine Granulated Sugar
1 cup water
1 vanilla bean, sliced open vertically
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Vanilla Cinnamon Iced Coffee:
Add coffee grounds and water to a large pitcher. Stir. Cover and let sit at room temperature overnight for up to 12 hours.
Strain mixture through a coffee filter or cheesecloth. Discard leftover coffee grounds. Store coffee in fridge until ready to use.
Fill a large glass with ice cubes. Add coffee, vanilla syrup, and half and half. Stir to combine. Taste and adjust half-and-half and/or vanilla cinnamon syrup as needed.
Vanilla Cinnamon Syrup:
In a small saucepan over medium-high heat, add sugar, water and vanilla bean. Bring to a roiling boil and remove from heat. Let cool, then stir in vanilla extract and cinnamon.
Pour syrup through a fine mesh sieve to remove any vanilla bean pieces. Store in an airtight container in the fridge for up to two weeks.
The weekend is almost over!
Take your time, enjoy your coffee!