The world of coffee is a vast and captivating one, a universe of aromas, flavors, and rituals that many of us simply can’t imagine living without. For a true coffee lover, it’s more than just a beverage; it’s an integral part of daily life, a comforting constant, and often, the fuel that powers our days. I genuinely can’t recall a time before coffee became a cornerstone of my existence, though I vividly remember the day I first tried it. My mother, a devoted coffee enthusiast, regularly brewed copious amounts of this dark, inviting elixir, and it wasn’t long before her passion became infectious. I was, however, initially repulsed. How could anyone willingly consume this bitter, pungent, warm, and murky liquid that resembled mud? Little did I know, this aversion was merely the first chapter in a lifelong love affair with coffee, a journey that would transform my palate and my mornings forever.
It didn’t take long for my initial disgust to evolve into a full-fledged appreciation, then a dependence, and finally, a deep-seated love. My transition into a coffee connoisseur, or perhaps, a caffeine addict, truly began during high school. Those grueling pre-exam periods, when the allure of my bed far outweighed the call of textbooks, were often combated with coffee. The sight of my entire family, including my parents and brothers, habitually enjoying gigantic mugs of freshly brewed coffee each morning certainly played a significant role. In our home, the day unequivocally commenced with the brewing of coffee. The rich, earthy aroma would gently rouse me from sleep, drifting through the hallways and into my room. Witnessing my family gathered, each with a steaming cup of this energizing brew, eventually compelled me to give it another, more serious, try. From that moment on, there was no turning back.
This was merely the genesis of my extensive caffeine adventures. In those early days, our kitchen ritual involved whole bean coffee, painstakingly ground each morning with a grinder that produced a truly startling amount of noise – a sound that, in retrospect, was the symphony of impending energy. However, driven by a desire to keep pace with modern conveniences, my mother eventually decided to switch to instant coffee. This decision, as many coffee purists can attest, was quickly regretted. One of my brothers, a true devotee of strong coffee, would use an astonishing four spoonfuls of instant coffee per cup, consuming at least five such concoctions a day. It felt as though caffeine, not blood, coursed through his veins during that period! He adamantly insisted that instant coffee simply couldn’t match the robust strength of whole bean. Ever the peacemaker, my mother soon reverted to buying both types, ensuring everyone in the household remained perfectly content and adequately caffeinated.
My coffee evolution continued with the exciting discovery of espresso. I’ve always had a peculiar habit of never quite finishing my drinks – a quirk that, I admit, drives those around me absolutely wild. But with espresso, this tendency found its perfect match. Just one or two concentrated sips, and the experience was complete! And the “buzz” – oh, the glorious, invigorating buzz! A single espresso would leave me feeling ready to tackle mountains, full of an almost boundless energy. As my tolerance for this devilishly potent beverage grew, I naturally escalated to a doppio, which quickly became my new favorite. Conveniently, I was working as a barmaid in a bustling restaurant, granting me unrestricted access to a magnificent, commercial-grade espresso machine. This became my sanctuary, my personal coffee bar, where I would frequently top up on doppios throughout my shifts. Looking back, I probably consumed a few too many, but in those days, I genuinely loved my coffee to be exceptionally strong.
Nowadays, my palate has matured somewhat. I still appreciate a strong coffee, but my preference leans towards a “strong but smooth” profile. I enjoy a delicate layer of foam, not overly abundant, maintaining a balance where the coffee remains assertive yet refined. For me, the ideal cup is a perfect alchemy, a harmonious blend and proportion of coffee, milk, and sweetener. This exacting standard is precisely why I almost exclusively make my own coffee. It’s not that I entirely distrust others’ coffee-making abilities – although, admittedly, a slight skepticism does linger – but rather because I am incredibly particular about how I like my coffee. Crafting it myself guarantees that precise balance, that perfect taste, every single time.
At home, you won’t find an elaborate, top-of-the-line espresso machine taking up counter space. I honestly don’t see the need for one, and to be perfectly frank, I suspect it’s safer for everyone involved. Past experience has shown that when confronted with a high-capacity coffee machine, I possess an almost insatiable desire to keep brewing until it runs completely dry. My home coffee of choice is typically made in a traditional Italian stovetop percolator, a simple yet effective method that yields a consistently delicious brew. I also frequently rely on instant, freeze-dried coffee for quick fixes. However, there are those rare, glorious days when the weather outside is uncharacteristically warm and sipping a hot coffee becomes less appealing (a phenomenon that, while infrequent here, does occasionally occur). It is precisely for these moments that you absolutely must try this incredible recipe: a delightful, refreshing iced coffee. It’s perfect for sunny summer afternoons, ideal for enjoying outdoors, and boasts a wonderfully delicious, sweet profile with tantalizing hints of cinnamon, vanilla, and chocolate. Do I even need to say more? If you consider yourself a true coffee aficionado, do not underestimate the sheer pleasure and revitalizing power of a well-made iced coffee.
To prepare this exquisite Vanilla Bean Iced Coffee, you’ll need to plan a little ahead by preparing coffee ice cubes. This simple step ensures your iced coffee stays perfectly chilled and full of flavor without being diluted by regular ice. For those who enjoy a truly homemade touch, you can certainly prepare your own almond milk, but the convenience and quality of a good store-bought version will work just as wonderfully. Elevate your experience even further by adding a generous drizzle of chocolate sauce and a sprinkle of grated dark chocolate on top. With every sip, you’ll feel like you’re ascending a stairway to coffee heaven. Be warned, though: this particular iced coffee is so incredibly delicious and satisfying, you may just find yourself utterly addicted. But rest assured, I did give you fair warning!
📖 Recipe: Vanilla Bean Iced Coffee
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Vanilla Bean Iced Coffee
Ingredients
- 2 cups almond milk
- 1 teaspoon vanilla bean paste
- ⅓ teaspoon cinnamon
- 2 tablespoons agave nectar you can use maple syrup too
- 1 cup freshly brewed coffee cooled (freeze dried or whole bean, your choice)
- dark chocolate optional
Chocolate sauce (optional)
- 2 tablespoons cocoa
- 2 tablespoons coconut oil
- 2 tablespoons agave nectar or maple syrup
Instructions
- Prepare coffee ice cubes in advance by pouring freshly brewed, cooled coffee into ice cube molds and refrigerate for at least 2 hours, or until fully frozen.
- In a blender, combine almond milk with agave nectar, vanilla bean paste, and cinnamon. Blend until all ingredients are thoroughly combined and smooth.
- Fill your preferred glass or jar generously with the prepared coffee ice cubes. Carefully pour the blended milk mixture over the coffee ice cubes.
- Optionally, top with a drizzle of homemade chocolate sauce and a sprinkle of grated dark chocolate for an extra touch of indulgence.
Chocolate sauce
- In a small saucepan, gently melt coconut oil over low heat. Add cocoa powder and mix continuously until well combined and smooth.
- Stir in the agave nectar (or maple syrup) and continue to stir well. Bring to a gentle boil for about one minute, or until the sauce achieves a perfectly smooth consistency.
- Once prepared, use to top your iced coffee and enjoy immediately.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Nutrition
