Vanilla Spiced Iced Coffee
for the syrup
(makes one cup)
This syrup can last up to 2 weeks in the refrigerator. I like to make the full batch and keep it in a jar to use as needed.
- 1 cup granulated sugar
- 2 tablespoon ground cinnamon
- 2 madagascar vanilla beans, scraped and seeds removed
- 1 cup water
In a heavy bottomed, 2-quart saucepan, combine sugar, cinnamon, and vanilla beans. Rub the beans and seeds into the sugar and then cover with water.
Place over medium heat and bring to a simmer, stirring often to dissolve the sugar. When the syrup is clear and is simmering steadily, remove from heat and allow to cool. Strain to remove vanilla beans. Refrigerate until ready to use.
for the coffee
(for 1 iced coffee)
- 6 ounces water
- 2 tablespoons Kona Sunrise Coffee, finely ground
- 2-3 tablespoons half & half
- 2-3 tablespoons spiced syrup
- 1/2 cup ice cubes
Cook's Note: The amount of half and half and syrup is entirely up to your personal taste. I would begin with two tablespoons of each and then taste and adjust if needed.