A lot has transpired since my last post. We moved all the way across the country and back up into Canada – we’re back home! It’s been almost four years since we moved away. Everything feels so familiar and yet so different. It’s going to feel strangely wonderful to only have to drive a couple hours to see my family rather than a day of flying and dealing with jet lag. It feels good to be back.
When you’re moving so far away you can’t exactly keep stockpiling your pantry so the last few weeks have been much more about trying to scrounge up what I can make with the last remnants of what we have left – not exactly the most interesting stuff for a food blog. But, I was able to get a couple of posts ready for you while we were getting ready to leave, so I’ll be sharing those with you while we move into and set up our new place.
I’m excited to get back into the swing of things, I’ve missed you guys and this space. I figured I better start out by sharing a recipe that I’ve been keeping from you for far too long – iced coffee concentrate with french vanilla coffee creamer. Both are stored in the fridge so you can enjoy them anytime you want.
I’m not a coffee drinker but this combination has turned me into a coffee addict and the fact that I can have it cold or warm makes it that much more enjoyable and suitable for any day. If you have dairy allergies or want to make this healthier you can substitute soy milk, almond milk or regular milk for the cream.
I apologize ahead of time for contributing to your coffee addiction. Having a steady supply of this coffee concentrate and creamer in the fridge means it’s that much harder to resist. But at least we can feel a little less guilty about the fact that it’s sweetened with real maple syrup and can be healified to our hearts content. Cuddle up on the couch or enjoy it on the back deck; either way it’s a blissful, and much looked forward to, break in the day.
French Vanilla Iced Coffee
I make mine in a 1 gallon pitcher, I’ve included the measurements for this smaller batch in brackets.
- 1 pound ground coffee (small batch: 6 oz.)
- 8 quarts cold water (small batch: 12 cups)
Stir ingredients together in a large container or pitcher. Let sit, covered, at room temperature for 12-24 hours. Strain through a fine mesh sieve lined with cheesecloth or paper towel. Discard solids. Pour coffee concentrate into serving container and refrigerate.
Large batch makes approximately 1.5 gallons concentrate. Small batch makes just under 3 quarts concentrate.
French Vanilla Coffee Creamer
You can make this as low-fat as you like, keeping in mind that it won’t be as creamy. You can also use non-dairy substitutes such as soy milk in place of the half and half. If you don’t have vanilla beans you can use 1 tablespoon vanilla extract; heat as normal but skip the steeping process.
- 2 cups half and half
- 1/4 cup maple syrup
- 1 vanilla bean, split and seeded
Place all ingredients in a small saucepan set over medium heat. Heat through just until steaming. Remove from heat; cover and let steep for 30 minutes. Strain and allow to cool before storing, covered, in the fridge.
Makes: 2 cups
To Make Iced Coffee
To make it hot, skip the ice and warm it in the microwave or on the stove top.
- 1/4 cup french vanilla coffee creamer
- 3/4 cup coffee concentrate
Fill glass half to three-quarters full of ice. Pour in coffee cream and coffee concentrate. Stir before serving.
Makes: 1 cup iced coffee, plus ice
For larger or smaller amounts simply use the ratio of 1 part coffee creamer to 3 parts coffee concentrate.