Spring is only slightly peeking it’s head, so we decided to get a jump start our iced drink season with some at home recipes to think Spring.
There are a multitude of ways to throw some Springy into your drinky, including flavored iced cubes, simple syrups, just adding lemonade to a drink...but we’ll get to that with warmer weather. For now we’ll stick with some at-home walkthroughs for an iced pour over and a delicious creamer.
750g water, 195-205°F
50g almost coarsely ground coffee
1 Chemex filter
Begin by boiling your water. Wet your Chemex filter, and put 300g of ice in your Chemex, and put your filter in. (three fold facing spout)
Three layers of the filter should be facing the spout, and the one left should be opposite. Measure out 50g of your coffee, and put evenly into filter.
Once your water is up to temperature, start a timer and wet no more than 100g of your grounds. After letting bloom for ~30 seconds, wet all the grounds with around 100g of water-going inward in a circle making sure all grounds are wet. Repeat every ~45 seconds or so until you have reached 500g total.
1 Chemex filter
~300g of ice
After drinking my fair share of our incredible coffee, I like to...indulge in a little...Dunkin. To be fair, it’s mostly the Girl Scout Cookie flavors. The Trefoil got me every time, and I would shamefully put it into a Mason jar before I walked into work so nobody knows exactly what I’d done.
Where I’m going with this is that I prefer my coffee black, but I needed an at-home solution for the Spring that would give me my sugar kick when I was craving it. And also something that made me feel less guilty, and more importantly spend less money. So I decided to make my own creamer. After creeping around the internet for a bit and scouring the cupboards, I decided to throw a couple different things together to see how it turned out.
Surprisingly, a delicious french toast creamer emerged from my experiment, and it’s perfect to add to your iced pour over!
French Toast Creamer
- 7 oz condensed milk (half of a can)
- ¾ cup of whole milk
- 1 tbs vanilla extract
- 2 tbs ground cinnamon
- 3 tbs maple syrup
- Start by putting your condensed milk and cinnamon in a small pot, on low-medium heat. Whisk it a little, and mix it pretty often to keep incorporating the cinnamon.
- After the mixture is a little thinner, take it off the heat and add the rest of your ingredients.
- Whisk for a couple minutes, making sure everything is thoroughly mixed. Throw into a jar or your preferred container and into the fridge! Whatever your expiration date is on your milk is when the creamer will expire.