Sips on Saturday: Iced Vanilla Latte

I love iced coffee, especially as the weather warms us into spring. Another plus of having iced coffee ready in your fridge is that it's super fast and easy in the morning when you want coffee but don't want to bother brewing it (I know I'm not the only one).

Darla likes it when I make iced coffee, too, because that extra time in the morning means that she gets a quick walk before I bog down to work.

Ingredients
{Printable Recipe}
Coffee:
1 gallon cold water
4-6 oz ground coffee

Vanilla Syrup:
1 cup water
1 cup sugar
1 tsp vanilla

Special Equipment
1 large container (even better if it has a pour spout)
1 fine mesh strainer

Preparation

Cold brew the coffee. Basically this means combine the coffee grounds with the water in a large container (like a pitcher) and letting it sit over night. That's right, no filters, no french pressing — very rudimentary. This is a good thing to do before you go to bed.

The next morning (8 hours later or so — you can't really over-brew this) line a fine mesh strainer with a couple paper towels. Strain the coffee mixture into the large pour-spout container.

There it is! Pretty easy.

Now we get to make it vanilla-y.

To make the syrup, heat up the cup of water with the sugar (you can use Splenda or stevia if you want to make it sugar-free) and vanilla. Once it's dissolved, it's done. 

Let it cool a bit, then pour it into the coffee. Mix.

That's it! When you're ready, load up a glass of ice, pour in the coffee, and top with some milk.

With a recipe this easy, you'll be drinking these a latte.

Sorry.

-Katie