I am a coffee snob. No question about it. Growing up my mum owned a coffeehouse & I was pullin espresso before my 14th birthday. So when I say I know coffee you know its in my blood. And when I recommend good coffee, you best believe its time to listen up.
Though I was only in Halifax for a hot minute before I caught my flight home it was just enough time to pop into the newly renovated Seaport Farmer’s Market and snag some of my absolute favourite evaahhh Java Blend coffee.
Java Blend Coffee Roasters, Halifax NS, 1938
What’s so great about Java Blend?
- Canadian & Independently Owned
- Certified Fair Trade
- Organic Options
- Bike Delivered Beans!! (Halifax area)
- Beautifully Bold & Richly Flavoured Coffee
I am currently luxuriating in my daily cups of Dark Organic Aztec Blend.
Java Blend Coffee Roasters, Halifax NS, 2011
…though the ones I make at home don’t seem quite as delicious as that first one I sipped, to the soundtrack of wind & gulls, on the Pier in Halifax.
To pick up a lb. for yourself, peruse their online shop. Here’s a link to my favourite blend.
Do you ever buy locally roasted coffee? How important is buying Fair Trade, Organic, etc. to you?
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.
**I’m sure you could use lots of flavours to infuse your coffee – chai, vanilla rooibus or fruit teas like cherry, pomegranate or blueberry all sound tasty to me. I would avoid anything with notes of citrus.