Iced Shaken Cinnamon Crème Coffee
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask. The comments can be easily found using the orange circle on the lower left, then Join the discussion!
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!
Let’s connect
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, and much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
Iced Shaken Cinnamon Crème Coffee Recipe
Iced Shaken Cinnamon Crème Coffee
Ingredients
- 2 cups unsweetened almond milk
- 4 tablespoons maple syrup
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- Ice
- Room temperature or refrigerated coffee
Instructions
- 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!
Notes
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
With the cinnamon, maple syrup, and vanilla, this MUST be good. I never knew that shaking could change the flavor of coffee–hey, I learned something new today! 🙂
I love it when people out their addictions on the net…it makes me feel less of a freak over my need to imbibe tea in all of it’s gorgeousness all through my day even when it keeps me up all night trotting back and forward to the loo…the wages of slavetude to your addiction ;). “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.” Spoken like a true afficionado (froggy for “adict” 😉 ). Cheers for sharing…Steve also shares your addiction and will be “dead chuffed” (that’s U.K. for like) when I prepare this for him 😉
Every time I read anything you write it makes me happy! Thanks! And, yes, I know the slavetude to the coffee and its repercussions. I can drink a cup and go right to sleep, but will be awake in an hour or so! 🙂
Wonderful recipe! This coffee sounds like something I would love 🙂
I am literally drooling! This is right up my alley! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope that your week is fantastic!
Cindy from vegetarianmamma.com
Ok, I’ve never heard of shaken coffee or anything but you definitely had me at coffee. This looks amazing and like something I would love to try. Thanks so much for sharing the recipe and the great photos with #ClickChicks Photo Challenge!
Oh My! I always make iced coffee in the warm weather months, this is just a new level of deliciousness for my iced coffee.