Add to Collection
Go to Collections
Spiced Iced Coffee
Since coffee strength depends on a number of factors (beans used and individual preference) the recipe outlines how I like my coffee and what I found worked best for me.
- Spiced Simple Syrup:
- 1/2 cup sugar
- 1/2 cup water
- 2 cinnamon sticks preferably Vietnamese cinnamon
- 1 inch piece of fresh ginger peeled and smashed
- 2 star anise pods broken
- 7 Tbsp. ground coffee
- 8 oz. hot water
- 2 cups cubed ice
- 1/2 cup Spiced simple syrup
- 1/2 cup whipping cream whipped to soft peak stage
For Spiced Simple Syrup:
Combine all the ingredients in a small saucepan and cook over medium heat until sugar dissolves. Remove from heat and let steep for 1/2 hour. Strain and store in refrigerator if not using immediately.
For coffee: I use a Chemex drip coffee maker but a regular coffee maker works as well. Place the ice in the carafe. Add the coffee to the filter and pour the hot water over.
While the coffee is brewing, whip the cream to the soft peak stage - the cream will be thick and will hold it's shape but isn't fluffy.
Fill 4 glasses with ice. Pour the coffee over. Stir in 1 - 2 teaspoons of the spiced simple syrup. Spoon the thickened whipped cream on top. Enjoy!
Place ice cubes in 4 glasses
Calories: 223kcal | Carbohydrates: 33g | Protein: 0g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 36mg | Potassium: 48mg | Fiber: 1g | Sugar: 30g | Vitamin A: 435IU | Calcium: 46mg | Iron: 1.8mg