Happy belated International Coffee Day guys!!
I really had no idea this was a thing until mid-day yesterday, but once I found out (thanks Insta!), I was all about it. Last week, when doing the weekly Trader Joes shuffle, I stumbled upon a big ole’ jug of cold brewed coffee concentrate. I’ve never tried it, but everyone is talking all about cold brew this and cold brew that… so I threw it in the cart. Whyyyy not. Ya know?
It’s been sitting in the fridge ever since. I mean, what the hell am I gonna do with a large supply of cold brew concentrate? Ding ding ding, it came to me yesterday- coffee soda! Duh, that totally sounds amazing, right? You all know I’ve got a thing for bubbly drinks (remember that bomb ass rose ginger lemonade fizzy concoction?), so this was pretty much a no brainer.
The recipe was pretty basic (seltzer H20 + cold brew), so I did like Emeril & kicked it up a notch with the addition of some vanilla bean ice cream. Turned that bad boy into a tasty lil’ coffee float that is seriously gonna rock your socks off & give you a major zingggg of energy.
Cheers coffee lushes <3
xx, E
» Ingreds:: Cold brew coffee concentrate (make it yourself or buy it from Trader Joes), seltzer water, coconut palm sugar (or whatever sugar you prefer), a sprig of mint). «
» Step 1: whip up a simple syrup by combining 1 part sugar to 1 part water. Cook over medium heat till combined & the sugar is no longer sugar (no granules in sight!). Throw in some mint to infuse your simple syrup with a lil’ flavor. «
» Step 2: Fill up your cup 1/4 the way with your cold brew, add in your simple syrup, fill to the top with seltzer water. Stir stir stir. «
» Step 3: Top it all off with a scoop of vanilla bean ice cream, a bit of mint, & a cute straw! «
