In the words of Jim Carrey a’la “The Mask,” somebody stop me.
Except please don’t. Because I don’t ever want to stop drinking iced coffee, and especially this vanilla iced coffee.
I can’t get enough of this stuff. And, you know, I actually used to not be a huge fan of sweetened iced coffee, but I’m converting. Because just the right touch of sweet along with a heady dose of flavor elevates plain ol’ cold-brewed iced coffee into nirvana territory. Except it doesn’t smell like teen spirit or anything. It smells, predictably, of coffee and vanilla. Thankfully.
I finally bit the bullet and ordered a ginormous bunch of vanilla beans from Amazon, and I love having them in my pantry. Working them into my iced coffee took me all of about, oh, one day after delivery, when I infused some maple syrup with vanilla beans and poured it on in.
This time, though, I just wanted vanilla. Plain, unadulterated, nothing-but-vanilla.
And creamy, heady, heavenly vanilla iced coffee.
(You know, something that would make me go crazy with the adjectives.)
So I whipped up some easy homemade vanilla syrup and added it liberally to each glass of iced coffee thereafter. And then I cried when it was gone.
(On my list this week: make some more, stat).
- 1 cup granulated sugar
- 1 cup water
- 1 vanilla bean, sliced open vertically and seeds scraped
- 2 teaspoons vanilla extract
- Add sugar, water, and the vanilla bean and seeds to a small saucepan over medium heat. Bring to boil a full boil, then remove from heat. Let sit for at least ½ hour (up to 2 hours). Add vanilla extract. Pour syrup over a fine-mesh sieve to catch the vanilla pod and any pieces. Store refrigerated in an airtight jar; keeps up to 2 weeks.
- Ice or coffee ice cubes
- 1 cup cold-brewed iced coffee concentrate
- 2 tablespoons vanilla syrup
- Fill a tall glass with ice cubes. Add coffee concentrate, 2 tablespoons of vanilla syrup (use less for a less sweet coffee), and half and half to desired point of creaminess. Serve.