We rarely have leftover coffee at our house....my mom makes a 12 cup pot of coffee every morning for the two of us and it's gone by 11am every day. On the weekends, we make at least two pots by 11am. What can I say? We are coffee addicts. Charles makes fun of us and calls my parents and I "Coffee Snobs". This is due to the fact that we have to freshly grind our coffee beans for every pot we make, and we try to buy pure Kona coffee beans as often as possible....and we turn our noses down at Folgers and the coffee bins at Walmart. We judge people by their coffee-making skills....yes, we are coffee snobs.
Memorial Day started out like any other day off work, making a pot of coffee and leisurely sipping it in the living room, while Isabelle played....but then it was such a nice day, and Isabelle started to beg to go outside, so half-way through my first cup of coffee we went outside, got sweaty, and a hot drink was the last thing I wanted...but I still needed my coffee to make it through the day.
Method:
Mix equal parts hot coffee and vanilla (unsweetened) almond milk together
Add maple syrup to taste, as sweetener (1 used 1 T for a batch that made 3 of the pictured cups)
Mix together to dissolve maple syrup, put in fridge and chill
*If you want a stronger coffee taste mix 2 parts coffee to 1 part milk*
Goodbye $5 Starbucks, and hello leftover coffee (i.e. an excuse to make an extra pot at 3 in the afternoon). And, if you aren't feeling too lazy on these hot summer days, throw this recipe with some ice in a blender and enjoy a frozen frappuccino. I heart summer!
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