Iced Shaken Cinnamon Crème Coffee
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At the end of March I had the pleasure of (virtually) meeting a man named Dan (funny that he shares the same name as my husband).
Well, now you see, Dan is kinda like Santa. He ships coffee to good kids like me. Dan is the man behind Coffee on the Porch.
Here’s his about: “I started roasting my own coffee in 2007. Shortly after that I started roasting for family and a few friends. I am now roasting for people all over the world. What I roast for myself is what I roast for others. I like to drink something different each week so I roast something different each week. I do not have a shelf full of roasted coffee waiting to be sold. What I have is a closet full of green coffee beans waiting to be roasted. I usually ship a day or two after roasting.”
He shipped two different coffees to me. The first one I tried was called African Night Train, which looked to me to be the lighter roast of the two beans. It’s deep, rich, and chocolatey. It’s great for an afternoon mocha!
And, it’s totally something I would recommend for this Iced Shaken Cinnamon Coffee. It makes this a cinnamon mocha without adding any chocolate.
We love to make shaken coffee around here, especially in the summer. Regardless of the brand of coffee you use, and even if you don’t add the creamer, you’ll get that pretty foam on the top if you shake it well.
Shaking the coffee is like aerating wine; basically the oxygen molecules attach to the coffee, and they soften the coffee, making it more well-rounded and balanced.
In more simple terms, it makes the coffee yummier (if that’s even possible!).
Oh, I almost forgot, this shaking method is a great way to add sugar to cold coffee. It helps the sugar dissolve, whereas if you just stir sugar into cold coffee it tends to sink to the bottom.
So, if you want to add sugar, place it in the shaker before you start shaking it!
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Iced Shaken Cinnamon Crème Coffee Recipe
Iced Shaken Cinnamon Crème Coffee
- 2 cups unsweetened almond milk
- 4 tablespoons maple syrup
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- Room temperature or refrigerated coffee
- Whisk together milk, maple syrup and cinnamon in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in extracts. Strain through a fine mesh sieve. Allow to cool, and pour into a glass jar or bottle and store in the refrigerator.
- Once your creamer is cooled, proceed with the Iced Shaken Part.
- Fill a martini shaker about half full with cubes of ice. Pour 10-12 ounces (about the amount that your coffee cup holds) of coffee into the shaker over the ice. Add 2 tablespoons (more or less to taste) of Cinnamon Creamer to the shaker. Cover the shaker with both lids. Shake the dickens out of it. Shake until you feel the cold through the metal of the shaker and until it starts to make your hand cold.
- Once can’t shake any more, remove the top lid and quickly pour into a tall glass. Be sure to let the foam come out and top your coffee. Garnish with a shake of cinnamon or a cinnamon stick if desired. Enjoy!
The coffee creamer makes more than you will need for one shaken coffee. Store the remainder in a jar in the fridge.