Vanilla Cinnamon Iced Coffee

• Condiments

  • 2 tsp Vanilla cinnamon syrup
  • 1 Vanilla cinnamon syrup

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 Vanilla bean
  • 2 tsp Vanilla extract

• Drinks

  • 1 1/2 cups Coffee, ground strong
  • 1 Vanilla cinnamon iced coffee

• Dairy

  • 1 Half and half

• Frozen

  • 1 Ice

• Liquids

  • 9 cups Water

• Other

  • 1 cup Dixie crystals extra fine granulated sugar

Found on dixiecrystals.com

Description

Ingredients

• Vanilla Cinnamon Iced Coffee
• 1 1/2 cups ground strong coffee
• 8 cups water
• Ice
• 2 teaspoons vanilla cinnamon syrup, to taste
• Half-and-half, to taste
• Vanilla Cinnamon Syrup
• 1 cup Dixie Crystals Extra Fine Granulated Sugar
• 1 cup water
• 1 vanilla bean, sliced open vertically
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

Directions

• Vanilla Cinnamon Iced Coffee: Add coffee grounds and water to a large pitcher. Stir. Cover and let sit at room temperature overnight for up to 12 hours. Strain mixture through a coffee filter or cheesecloth. Discard leftover coffee grounds. Store coffee in fridge until ready to use. Fill a large glass with ice cubes. Add coffee, vanilla syrup, and half and half. Stir to combine. Taste and adjust half-and-half and/or vanilla cinnamon syrup as needed. Vanilla Cinnamon Syrup: In a small saucepan over medium-high heat, add sugar, water and vanilla bean. Bring to a roiling boil and remove from heat. Let cool, then stir in vanilla extract and cinnamon. Pour syrup through a fine mesh sieve to remove any vanilla bean pieces. Store in an airtight container in the fridge for up to two weeks.