My Perfect Vanilla Bean Iced Coffee Recipe

INGREDIENTS:

Cold Brew Coffee

• 1 cup whole coffee beans
• 4-5 cups coconut water or water

Vanilla Bean Coconut Milk

• 1 (14 ounce) can full-fat coconut milk
• 2 whole vanilla beans, seeds removed or 1 tablespoon vanilla
• 2-4 tablespoons honey, maple syrup or coconut sugar

Vanilla Iced Coffee

• cold brew coffee
• 2-4 tablespoons vanilla coconut milk
• coffee ice cubs or regular ice cubes

Chocolate Coffee Ice Cubs

• 2 cups brewed or cold brewed coffee
• 3 tablespoons cocoa or cacao powder
• 1 tablespoon honey or maple

INSTRUCTIONS:
Cold Brew Coffee

1. Grind you coffee beans, then add them to a large pitcher or bowl. 
2. Pour over 4-5 cups of coconut water (what I like to use) or water. 
3. Stir gently to combine and then cover with a piece of cheesecloth or a kitchen towel. 
4. Let sit a room temperature for at least 12 hours or up to overnight. Strain the coffee through a mesh strainer lined with a piece of cheesecloth. 
5. Chill in the fridge for up to 1 week.

Vanilla Bean Coconut Milk

1. Combine the coconut milk, vanilla bean seeds and honey in a small sauce pan and bring to a low boil. 
2. Simmer 3-4 minutes, then remove from the heat, cover and steep 10-15 minutes. 
3. Transfer the milk to a glass jar and store in the fridge for up to 1 week.

Iced Coffee

1. Fill your glass with ice cubes (or Chocolate Coffee Ice Cubes - recipe below), pour your cold brewed coffee overtop. 
2. Add the vanilla coconut milk to your liking. DRINK!

Chocolate Coffee Ice Cubes

1. In a 4 cup glass measuring cup, whisk together the coffee, cocoa powder and honey until combined. 
2. Divide between ice cube trays and freeze until frozen. 
3. Use as desired.

Source: Half Baked Harvest

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