Cinnamon Iced Coffee

By Mari Miyachi
March 11, 2014
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Author Notes: I NEVER thought I'd become that that person who sniffs beans and talks about coffee like wine. Let's be real - I'm still not that person (...yet) but San Francisco has changed me and my feelings towards iced coffee. Inspired by Blue Bottle's New Orleans Iced Coffee and spurred by the ridiculous cost of a single cup, I decided to make it myself. The cinnamon syrup adds a nice twist of flavor - vanilla or cacao could easily be substituted to suite your taste.
Mari Miyachi

Makes: 3 servings

Cinnamon Iced Coffee

  • 0.5 pounds ground coffee beans
  • 1.5 tablespoons roasted chicory
  • 4 cups water
  • 6 tablespoons cinnamon simple syrup
  • 3 cups almond milk
  1. Mix the coffee grounds, chicory and water in a large pot. Stir and let sit overnight.
  2. Once finished steeping, pour through a cheese or nut cloth.
  3. Pour some of your concentrate into an ice cube tray, enough to make about a dozen cubes.
  4. Mix concentrate, almond milk and syrup. Pour over coffee concentrate ice cubes and serve.

Cinnamon Simple Syrup

  • 1 cup water
  • 3/4 cup sugar
  • 2 cinnamon sticks
  1. For the syrup, place 1 cup water and cinnamon sticks in a small saucepan and bring to a boil. Remove the cinnamon sticks and add the sugar.
  2. Simmer for about 10 minutes, until the mixture becomes thick.

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