If you live in the Greater Toronto Area you experienced an early taste of summer yesterday. The good parts: short skirts, popsicles & sunshine. But also the not-so-good: smoggyness, muggyness & sweatyness. Oh the sweatyness.
So naturally today I’m sharing one of my favourite iced coffee creations with you. This is a somewhat unique preparation that I stumbled upon one day when I was almost out of coffee and almost out of tea…you see where I’m going with this. In the end I loved how it turned out and have made it time and time again to keep cool while satisfying my fiendish caffeine addiction all summer long.
Tea Infused SpICEd Coffee
I used a 6-cup french press & a 1 quart mason jar for this recipe.
- 9 scoops of coursely ground coffee (or 1.5 times your usual amount)
- 1 ginger teabag**
- 1 heaping teaspoon cinnamon
- dairy or non-dairy milk of choice
- sweetener (optional)
- Add coursely ground coffee, cinnamon & the contents of 1 ginger teabag to the bottom of your french press and stir to combine. Add water as usual and brew for at least 5 minutes.
- As your coffee is brewing, fill a large mason jar 3/4 of the way with ice.
- Once coffee is brewed, pour over ice. Add in your sweetener of choice at this point. If you are using granulated sugar, pour hot coffee directly over individual spoonfuls rather than mixing it all in at once. This will help the sugar to dissolve.
- Top off coffee and ice mixture (which will have mostly melted at this point) with your preferred milk.
- Pop in the fridge and enjoy with a little extra ice whenever your coffee urge hits.