Vanilla Cinnamon Iced Coffee

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One of the hardest parts about being pregnant is the cutdown on caffeine.

Notice I didn’t say cut out – I am not that strong.

I bought decaf tea for my iced tea and I allow myself one mini soda (those adorable mini 8 oz cans) a day.

I figure it’s only 21 mg of caffeine…divided by 2 babies. Heck – I probably get more caffeine from chocolate milkshakes. 😉

But on a long work day or a day where I really just crave my fix, I have a special Vanilla Cinnamon Iced Coffee.

My doctor told me a cup of coffee is a-ok…but I wonder if he knows how strong I like it! Just kidding…well, kind of.

This is my favorite way to make iced coffee. It’s easy and stores in the fridge for up to a week.

Lately I have been making super small batches, but normally one batch will last me a week.

Perfect to make ahead on Sunday to save yourself the $5 trip through Starbucks!

5 from 1 vote

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Yield: 8 servings

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Vanilla Cinnamon Iced Coffee

Sweet vanilla cinnamon syrup makes this creamy iced coffee extra fun. It’s so easy to make and so unbelievably good that you’ll never spend $5 on a store bought iced coffee again.

Prep Time12 hours hours

Total Time12 hours hours

Ingredients

Vanilla Cinnamon Iced Coffee

• 1 ½ cups ground strong coffee
• 8 cups water
• Ice
• 2 teaspoons vanilla cinnamon syrup, to taste
• half-and-half, to taste

Vanilla Cinnamon Syrup

• 1 cup granulated sugar
• 1 cup water
• 1 vanilla bean, sliced open vertically
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

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Instructions 

Vanilla Cinnamon Iced Coffee

• Add coffee grounds and water to a large pitcher. Stir. Cover and let sit at room temperature overnight for up to 12 hours.
• Strain mixture through a coffee filter or cheesecloth. Discard leftover coffee grounds. Store coffee in fridge until ready to use.
• Fill a large glass with ice cubes. Add coffee, vanilla syrup, and half and half. Stir to combine. Taste and adjust half-and-half and/or vanilla cinnamon syrup as needed.

Vanilla Cinnamon Syrup

• In a small saucepan over medium-high heat, add sugar, water and vanilla bean. Bring to a roiling boil and remove from heat. Let cool, then stir in vanilla extract and cinnamon.
• Pour syrup through a fine mesh sieve to remove any vanilla bean pieces. Store in an airtight container in the fridge for up to two weeks.

Nutrition

Serving: 1 serving, Calories: 101kcal, Carbohydrates: 25g, Protein: 0.01g, Fat: 0.2g, Saturated Fat: 0.001g, Sodium: 14mg, Potassium: 3mg, Fiber: 0.1g, Sugar: 25g, Vitamin A: 1IU, Vitamin C: 0.01mg, Calcium: 11mg, Iron: 0.04mg

© Jessica

Cuisine: American

Category: Drinks

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