It is too hot for most things right now. Like thinking about going outside, hoping to go outside or even attempting to go outside. So I think it is time for my favorite go-go juice- Perfect Coconut Iced Coffee + Coffee Iced Cubes.
Somehow this summer feels hotter than any before and in Florida we get some pretty hot ones. So I stepped outside today and turned right around.
I had every intention to work in the garden today but today is (90 degrees and feels like 95 degrees. Perhaps, I finally found my hard limit with the sun.
Abdel is a big fan of Dunkin Donuts Iced coffee and I’m a fan of Starbucks. and for years it has been a cause of debate (#1stworldproblems).
But I think we finally found a median point. I love these ice cubes because it is like Coffee being literally poured on coffee. So nothing is lost in translation.
And really the flavoring is in the add-ins. In this case, I used Both condensed milk and coconut milk to make a creamer. And boy was it amazing!
Every time I look at these pictures I pause and sip.
And sip. Because this is legit addictive. I need all the energy for the last week of summer break with the kids. I swear they have a serious case of FOMO. Every day of this week we have been to a local attraction because this is it. when school starts they have a packed schedule.
I hope this reminds you to stop and sip on some coffee. Because you need this drink in your life.
Peace and Love,
Perfect Coconut Iced Coffee + Coffee Iced Cubes is the drink of the summer. The addition of coffee ice cubes is amazing to the iced coffee drink.
- 1 Cup Good Quality Coffee beans
- 8 Cups Water
- 2 Tablespoon Cocoa powder
- 1 Tablespoon Maple
- 2 Cup Cold Brew Coffee
- 1 14 oz Coconut milk
- 1 Tablespoon Vanilla extract
- 1 can Condensed Milk
Grind the coffee beans, then add them to a large pitcher. Pour over 4-5 cups of water. Stir gently to combine and then cover with a kitchen towel. 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. Chill in the fridge for up to 1 week.
Combine the coconut milk, vanilla bean extract and condensed milk in a small saucepan and bring to a low boil. Simmer a few minutes, stirring until both kinds of milk are combined- then remove from the heat, cover and steep 10-15 minutes. Transfer the milk to a glass jar and store in the fridge for up to 1 week.
In a bowl, whisk together the coffee, cocoa powder, and the maple until combined. Divide between ice cube trays and freeze until frozen.