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This Vanilla Cinnamon Iced Coffee is what I reach for on those days when I crave a special pick-me-up but want to skip the coffee shop line. Hints of cinnamon and warm vanilla run through every sip, and the homemade syrup makes it taste indulgent. It is refreshing, mellow, and incredibly easy to stash in the fridge so you can pour yourself a glass even on the busiest mornings.
I first made this when I was looking for something a little fancier than my usual summer iced coffee but with ingredients I had at home. Now it is my go-to treat when I want to feel pampered or share a fun coffee moment with friends.
Ingredients
- Ground strong coffee: I use a dark roast for robust flavor and extra richness Choose freshly ground beans for the best taste
- Water: Filtered water helps your coffee really shine and keeps flavors clean
- Ice: Chills the drink and prevents dilution if you fill your glass high
- Vanilla cinnamon syrup: This is the heart of the recipe Use real vanilla bean for depth and ground cinnamon for warmth A good pure vanilla extract makes a difference too
- Half and half: Makes everything creamy Choose the freshest half and half you can find for a smooth finish
- Granulated sugar: The base for the syrup Choose a fine grain so it dissolves quickly
- Vanilla bean: Split open a fresh vanilla bean for max flavor You can use just extract if you do not have beans but the bean adds luxury
- Vanilla extract: For extra floral vanilla notes Make sure to use real extract not imitation
- Ground cinnamon: Brings a hug of warm spice Use a good quality freshly opened jar for the boldest flavor
Step-by-Step Instructions
- Brew the Coffee:
- Brew your ground coffee with cold or hot water using your preferred method I go for a rich full-bodied batch by using one and a half cups of ground coffee to eight cups of water Let it cool to room temp then refrigerate
- Make the Vanilla Cinnamon Syrup:
- In a small saucepan combine one cup each of granulated sugar and water Add a sliced vanilla bean and ground cinnamon Heat over medium until the sugar has dissolved completely and the mixture simmers Stir often to prevent sticking Remove from heat Add the vanilla extract Let the vanilla bean steep as it cools for thirty minutes then fish it out before bottling
- Assemble the Drink:
- Fill a tall glass all the way with ice Pour cold coffee over to fill three quarters of your glass Add one to two teaspoons of syrup depending on your sweetness preference Top off with a generous pour of half and half
- Stir and Taste:
- Give everything a long stir Taste and adjust Add more syrup or half and half if you want richer or sweeter
- Store the Rest:
- Transfer leftover coffee and syrup to airtight bottles or jars Keep refrigerated for up to a week
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There is something magical about swirling the cream into the iced coffee I always remember one summer afternoon when my best friend came by unexpectedly and we made a double batch with extra ice just to keep the conversation going until sunset
Storage Tips
Pour the cooled coffee into a large glass bottle or jar with a tight lid It keeps its flavor for a week in the fridge The syrup can also be stored in a sealed container in the refrigerator for two weeks If you notice it thickening too much just add a teaspoon of hot water to loosen it up
Ingredient Substitutions
If you don’t have half and half try a splash of milk or even oat milk for a dairy free twist For vanilla cinnamon syrup use maple syrup and a pinch of cinnamon in a pinch or go for almond extract for a nutty spin If you have instant coffee just brew extra strong and chill before mixing
Serving Suggestions
Pour over coffee ice cubes for a never-watered-down treat Top with whipped cream for a dessert coffee experience Add a cinnamon stick to your glass for stirring This is also a fun option for baby showers brunches or coffee dates at home
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A Bit of Coffee House History
Iced coffee has roots going back centuries but the vanilla and cinnamon twist draws from both modern café culture and traditional Mexican café de olla A swirl of spice and vanilla brings a warmth that feels both comforting and luxurious especially when sipped slowly from a frosty glass
Commonly Asked Questions
- → How do you make vanilla cinnamon syrup?
Simmer equal parts sugar and water with a split vanilla bean and ground cinnamon, then stir in vanilla extract. Strain and chill before use.
- → What type of coffee works best?
Bold, strong-brewed coffee provides a sturdy base to hold up against ice and added flavors. Cold brew is a great option for smoothness.
- → Can I adjust the sweetness?
Absolutely. The homemade syrup can be added in small amounts until your desired sweetness is reached.
- → Is it possible to make this dairy-free?
Yes, substitute half-and-half with non-dairy milk or creamers such as almond, oat, or coconut milk for a creamy texture.
- → How long does the syrup keep?
Stored in an airtight container in the refrigerator, the vanilla cinnamon syrup stays fresh for up to two weeks.