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.
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 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.
Haven’t posted a recipe in a long time and since we’re in the season
Homemade Pumpkin Spice Latte Recipe
PREP: 5 mins
COOK: 5 mins
TOTAL: 10 mins
Make the popular coffee house pumpkin latte at home. Canned or homemade pumpkin puree both work well in this recipe.
Makes 2 Drinks
YOU WILL NEED
2 cups milk (dairy or non-dairy)
2 tablespoons pumpkin puree
1 to 3 tablespoons sugar, depending on how sweet you like it
1 tablespoon vanilla extract
½ teaspoon pumpkin pie spice, plus more for serving
½ cup strong hot coffee
Whipped cream, for serving
Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee.
Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.