Being a stay at home mom in the summer, I found it invaluable to come up with a way to make my own iced coffee. I cannot be spending $2 or more at a coffee shop every day. And, I know enough from working at coffee shops to make this happen! I had been buying those Starbucks Via Instant Iced coffee packets, and they’re pretty good (especially since you can use one packet for multiple cups of iced coffee), but still not inexpensive enough for every day! Since, our family has gone mostly vegan, I made this Iced Coffee recipe vegan, and the way I fix it everyday, but feel free to use regular milk or add a little of this or that based on your preferences.
First, premake the Iced Coffee. In a regular drip coffeemaker, make about 6 cups of coffee double strength (twice the ground coffee you would normally put in the coffee maker). After it’s done, add about 1/2 cup of organic cane sugar and stir. After it cools, pour it into ice cube trays and stick them in the freezer for a few hours. When they are completely frozen, run some hot water over the back of the ice cube trays and pop them out into a gallon freezer bag. Then you can put them back in the freezer until you need them. You could also serve this fresh if you wanted to make a bunch of iced coffee at one time. (for that, you would not need the drip coffee from the recipe below)
Iced Coffee Ingredients:
1/2 cup of your morning coffee, or regular drip coffee
3 spoonfools of organic cane sugar (more or less according to personal tastes)
1/8 tsp vanilla extract
3 cubes of premade iced coffee
Take the morning coffee and mix in it 3 spoonfuls of sugar or so based on your preference. If the coffee has gotten cold, you can heat it in the microwave for about 30 seconds to make the sugar dissolve completely and help the cubed iced coffee to melt. (I’ll usually keep my morning coffee for 5 hours or so) Then add the vanilla to the warm coffee.
Put 3 cubes of the iced coffee in your cup of choice, about this size:
Pour the hot coffee mixture over the ice cube coffee and mix with a spoon until the ice cubes dissolve some.
Fill with Soy milk, or your choice of dairy free milk (or regular milk would work too), to about 1 inch from the top.
Add ice to the top and Enjoy!!
And here is the Vegan Pumpkin Butterscotch Chocolate Chip Pancake recipe that I came up with the other day. Creatively, I thrive when I have to make up recipes based on what we have in the house, and this is one of those times!
1 cup Bisquick Mix
1 cup Whole Wheat Pastry Flour
1/2 tsp Baking Soda
2 eggs equivalent (or flax gel replacement: 2 Tbsp flax meal mixed with 6 Tbsp water, set aside for 10 minutes)
1 cup soymilk
1/4 cup organic cane sugar (optional: I added this because I didn’t want to use syrup)
1/2 cup canned pumpkin puree
1/4 cup vegan butterscotch chips
1/3 cup vegan chocolate chips
Olive Oil for frying
Sift together bisquick, flour and baking soda. In a separate bowl combine flax gel, soy milk, sugar, and pumpkin puree; stir until uniform. Put the wet with the dry ingredients and stir to combine. Add butterscotch and chocolate chips and fry ’em up in the olive oil!
These really turned out delicious! Hope I got it up in time!