I have always been a verrrrry serious hot coffee drinker. My memories of coffee lovin’ go wayyy back to my toddler years– waddling over to my mom’s warm coffee cup and sneaking sips behind her back.
“Start ‘em young” is what they say.
It wasn’t until my post-college years that I started to appreciate iced coffee through my first good iced coffee experience—not watered down, a slight sweetness and a delicious milky finish. Dunkin Donuts reigns as my favorite iced coffee joint to date (medium iced latte with almond milk please), but those frequent visits add up quickly! I knew that I had to find a way to recreate this indulgence at home.
What I do:
- In the morning, I brew a batch of fresh coffee that I drink hot before work. I purposely brew an extra 3 cups for afternoon iced coffee purposes. I normally leave the extra coffee in the carafe until it reaches room temperature, but it can be put in the freezer or refrigerator to speed up the process.
- When I come home I assemble the above ingredients and begin! First I fill the bottom 1/3 of my cup with ice cubes, add 2-3 Tbsp of the Trader Joes Coconut Creamer that I love so dearly, then add about 1/4-1/2 Cup of unsweetened almond milk.
- Next, I add in the chocolate and sweeteners. I use a squirt of Hershey’s Sugar Free Syrup, four drops of BetterStevia Dark Chocolate, one drop of Hazelnut or Vanilla BetterStevia and a packet of powdered Stevia, Truvia or Pure Via. I’ve done a LOT of trial and error with these combinations, but I’ve found that this is the mix that works best. Then stirstirstir!!
- Now it’s time to add the coffee! Be sure that it’s not hot at all—at least lukewarm or cold if you had it in the fridge. I fill up the cup the rest of the way with coffee.
- Stir again and enjoy!
I definitely like my iced coffee on the milkier and sweeter side, but you can adjust these ingredients as desired. Happy drinking!
Do you like coffee? If so, hot or iced?