Coffee Diaries // Vanilla Blueberry Iced Coffee

Summer calls for blueberries. Summer calls for iced coffee. So why not put the two together? 

Ingredients:

Pot of coffee

2 tsp coconut oil 

Blueberry Syrup:

1 cup blueberries

2 tbsp agave syrup

1/4 cup water 

Vanilla Syrup:

2 tsp vanilla extract

2 tbsp agave syrup

1/4 cup water

Begin the night before by brewing a pot of coffee. You can do this the day of, but prepping the night before will help your coffee to not become watered down when you add ice. Once brewed, I used this method and blended it with coconut oil. Store in the refrigerator over night.

 In the morning, start by making your syrups.

Vanilla Syrup:

For the vanilla syrup, combine vanilla, agave syrup, and water in sauce pan. Heat on the stove top on medium low until completely stirred. Save in a sealable container.

Blueberry Syrup:

Begin by smashing the blueberries in a bowl with a metal spoon. Once smashed, strain the juice into a sauce pan. Add in the agave syrup and water and heat on the stove top on medium low until completely stirred. Save in a sealable container. 

Next, remove the coffee from the refrigerator and poor into a glass coffee mug filled with ice. Stir in 1-3 tsp of each syrup, depending on how sweet you like your coffee. Add a straw and enjoy!

Try this: When brewing your coffee the night before and make it twice as strong. Blend together half coffee / half 2% milk for a latte!