When the summer sun climbs high and takes the temperature with it, there’s nothing like a delicious, iced coffee to boost your energy and cool you off. As with anything, your final product can only be as good as the quality of the ingredients you put into it. So, start with coffee you love, like Boyd’s. Here are a few of our favorite ways to enjoy Boyd’s coffees at the height of the summer heat.
ICED CINNAMON HONEY LATTE
Ingredients
- 3/4 cup cold brew coffee or chilled espresso (or strong coffee)
- 1/2 cup milk
- 2 tablespoons cinnamon honey simple syrup (recipe below)
- coffee ice cubes (or just regular ice cubes)
- Cinnamon Honey Simple Syrup
- 1/2 cup water
- 1/2 cup honey
- 3 cinnamon sticks
- 1/2 teaspoon vanilla extract
Directions
First, brew your coffee or espresso and allow it to cool.
Next, make the Cinnamon Honey Simple Syrup
- In a small saucepan, bring water, honey and cinnamon sticks to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Remove from heat, stir in vanilla and let cool completely.
- Store syrup in a jar or bottle in the refrigerator.
Next, make the Iced Cinnamon Honey Latte
- Add ice cubes to glass.
- Pour in coffee, milk and syrup.
- Stir to combine.
- Taste and adjust milk and syrup to your liking.
Try this Iced Cinnamon Honey Latte with Boyd’s Good Morning for a medium roast or French No. 6 for a dark roast.
THAI ICED COFFEE
Like Thai iced tea, Thai iced coffee is strong, creamy, and sweet. Drink it like this or add a bit of your favorite liqueur for a delightful after-dinner drink.
Ingredients
- 2 cups (16 ounces) strongly brewed hot coffee (or strong instant coffee)
- 4 to 6 tablespoons sweetened condensed milk
- 1/4 cup evaporated milk (or fresh heavy cream
Directions
- Pour the hot coffee into a pitcher or other container for mixing and pouring.
- Add the sweetened condensed milk to taste and stir well until dissolved.
- Add a few ice cubes and refrigerate for 1 or more hours.
- To serve, place a few ice cubes in the bottom of each glass and pour the coffee over.
- Top each drink with a few tablespoons of the evaporated milk or heavy cream.
Try this with Boyd’s Breaktime for a medium roast or Red Wagon for a dark roast.
EISKAFFEE
Picture yourself in a sidewalk café on a summer day in Germany. Cold coffee and ice cream makes for delicious lift anytime.
Ingredients
- 2 cups coffee, chilled
- 1/4 cup evaporated milk
- 2 to 3 teaspoons sugar
- 1 cup vanilla ice cream
Directions
- In a glass or metal bowl, mix together cold coffee, evaporated milk, and sugar to taste until sugar dissolves completely.
- Chill thoroughly.
- Place 1/2 cup of vanilla ice cream in each of the bottoms of two tall glasses.
- Pour the chilled coffee-milk-sugar mixture over it and top with a dollop of whipped cream.
Try Boyd’s Original Roast for a medium roast or Red Wagon for a dark roast.
CAFÉ CANARIO
Strong espresso coffee, or café, is a popular drink in Spain, but this sweet, cool coffee comes from the Canary Islands.
Ingredients
- 1 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- 1 cup espresso
- 1 cup sweetened condensed milk
- 4 tablespoons cocoa powder
Directions
- Brew 8 ounces of dark roast or espresso.
- Add the vanilla extract to the cream and whip until it forms soft peaks.
- Pour the coffee into 4 small glass cups.
- Pour the condensed milk into the cups, 2 liquid ounces per glass. (Because the condensed milk is heavier, it will sink to the bottom.)
- Top with whipped cream.
- Dust the tops with cocoa powder and serve with a spoon.
NOTE: Remind your guests to stir the drink well, to mix the sweetened condensed milk and rich whipped cream into the strong coffee.
This one demands a dark roast! Try it with Boyd’s French No. 6.
