DIY Iced Lattes

Cold Brew Coffee

1 c. coffee grounds (I use Folger's Columbian Roast)

4 c. cold water

Place coffee grounds and water into a glass jar with a lid. Give it a few shakes and set it on the counter where you will let it sit for 8-12 hours or overnight.

Once the time is up, place a fine mesh strainer over the opening on a second glass jar and slowly pour the coffee into the jar through the strainer. (Our coffee pot has it's a basket that doesn't require filters, so that's what I use.) Use a spoon to scoop any remaining grounds into the strainer and very gently press the grounds with the back of the spoon to release any coffee that they have retained. Discard those pressed grounds. Pour the coffee back and forth between the two jars through the strainer a few more times until no grounds remain.

Place jar in fridge where it will keep until the coffee is used up. You'll find that this coffee is less bitter and yet stronger than regular coffee. Use about 1/3 cup cold brew coffee for a 20 oz. iced latte. 

Toasted Marshmallow Syrup

1/4 c. brown sugar

1/4 c. granulated sugar

1/4 c. water

1/2 tsp. vanilla extract

Combine brown sugar, granulated sugar, and water in a small pot over medium-high heat. Bring to boiling, stirring occasionally. Reduce heat to low, let simmer 2-3 minutes, stirring often.

Remove from heat, stir in vanilla extract.

Let cool completely and then transfer to a small glass jar (I use a tiny little pimento cheese jar) and store in fridge. Use about 1 1/2 tsp. syrup for a 20 oz. iced latte. 

Iced Latte

Add syrup to your cup, top with coffee, top with milk (leaving room for plenty of ice), STIR, add ice, ENJOY.

View original post HERE.