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Iced Coffee with Maple Vanilla
Prep 10 minutes
Total 20 minutes
Iced Coffee Concentrate:
3 oz freshly ground (course grind) coffee beans
3-4 cups water
1 tsp Vain Tahitian Vanilla Extracted in Cane Rum
2 tsp pure maple syrup
In a 1 quart glass jar, place the coffee grounds, vanilla, and maple syrup. Add water to fill the jar. Stir to combine. Refrigerate the jar 18-24 hours. Strain the liquid into another jar or bowl using a mesh strainer lined with cheese cloth. press the grounds to release all the liquid and flavor.
Dilute the concentrate over ice with water or milk for a latte to your desired strength. A good starting place is 5 oz concentrate to 3 oz water or milk.
Courtesy of @meltedkc
Made with Vain: