I’m back! Ok, so you probably didn’t notice I was gone, but in my last post I mentioned that I was off to Wyoming for a weekend of climbing. I mostly wish I was still there, so I’m using this "Cinnamon Roll” Iced Latte to help myself ease back into the real world.
This recipe was originally inspired by a totally different experience—one much less recreational: the coffee machine in our office. You see, our office coffee machine was recently replenished with some Cinnabun Coffee. I was totally skeptical at first as flavored coffees are not usually my thing, but I do love cinnamon in my coffee (Am I one of those people that dump more than socially appropriate amounts of cinnamon and cocoa into my coffee at a coffee shop? Yes.) so I gave it a shot. I was immediately hooked: it was sweet, with hints of vanilla and warm cinnamon and a creamy finish. Everyone else in the building must’ve caught wind, because our Cinnabun Coffee supply vanished before the week was up.
Anyways, since I’m now back “on the grid,” sufficiently mosquito-bitten, and at last well-showered, I wanted to share this recipe with you because I have a feeling I’m not the only one remorsing over the end of the long weekend. Hello, Monday.
Of our 3 days outside of Buffalo 2 of them were blazing hot and I wished out loud, more than once, for an iced coffee. I’m not even a huge coffee drinker, but there’s something about a hot nap-beckoning afternoon that makes iced coffee the ultimate beverage. Not going to lie: a coffee was the first thing I bought when I returned to “civilization”. It was glorious.
*Skip below the recipe to see a few shots from our trip!*
Yields: Two 16-ounce lattes | Total Time:
- 1/2 cup canned coconut milk,frozen into cubes
- 1/2 cup almond milk, frozen into cubes
- 2 cups chilled coffee
- 1 teaspoon cinnamon
- 1 teaspoon honey
- 1/4 teaspoon vanilla
- 1 cup ice cubes
- Dash cocoa
- Place first 7 ingredients into a blender, and blend until liquified and frothy.
- Pour into serving glass, and sprinkle with cocoa.