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.
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