I believe strongly in keeping things seasonal. Weather, clothes, activities...there is a time for everything. Even coffee. In fall you have your pumpkin and cinnamon, in winter the peppermint and caramel but in summer it's all about the sugar. Kidding. Sorta.
Now, I like my frappuccinos as much as the next guy but they did not rank in the top three coffees of summer...sorry and please don't hate me frappi fans! These three made it because they are simple, unique, completley delicous and, of course, scream pool side sipping. Over the summer months I typically start the day with a hot coffee (French press or espresso with a little half and half), have an iced coffee in the late morning, one of the first two coffees below in the afternoon and a black espresso after dinner.
The name does not begin to explain the delight of this drink but, for lack of a better name, coffee concentrate it is. This recipe originated from a really amazing coffee icecream recipe. So it's pretty much like drinking icecream. How cool is that? In a sauce pan combine 1.5 cups very finely ground coffee, 1 cup sugar, 4 cups milk, 4 cups half and half and 1 tablespoon vanilla. Heat on your stove's lowest setting being very careful not to boil until the milk starts to steam. Remove from heat and let sit until cool. Strain and chill in fridge. Serve over LOTS of ice. Alternatively, you can blend with a few icecubes and serve with whipped cream for a more frappuccion esque drink. I shutter to think what the calorie count of this might be. But because it's so rich I only drink a very small serving and try to limit myself to one of two cups a week...depending on my self control.
Breakfast + coffee cocktail + poolside = little bit of paradise. In a cocktail shaker, shake for 1-2 miutes 2 parts very strong iced coffee to 1 part vanilla syrup (I like Starbucks vanilla syrup). Serve over ice. If you do it right, there will be a nice thick layer of foam and your arm will be sore for several days. Take a few ibuprofen and deal with it because it's so worth it!
I know, I know. I'm two years late on the cold brew trend. In my defense, Starbucks just hopped on the cold brew wagon so it's not completely blase yet. For this recipe you've gotta start with a really good coffee bean. My family loves The Bean Coffee Company's organic coffees. (And, yes, we do buy the five pound bag.) To 1 gallon of cold water add 4 cups finely ground coffee and let set 12 hours. Strain through a reusable coffee filter (we've used this one for years), chill and enjoy over ice. (I like mine in a straw cup with a splash of half and half.)
How are you drinking coffee this summer?