I have had a total of three iced coffees today. One when I woke up, one before my run, and one (decaf) right now as I type up this post and am about to go to sleep.
Honestly I have never been much of an iced coffee fan until this past semester. Since day one I’ve always been a black coffee gal (since my days of drinking coffee, I was not fed coffee as a newborn infant). My boyfriend is the biggest sugar lover in this entire world and puts like a million big spoonfuls into his cup every morning. It’s how we can always tell the difference between whose coffee is whose. I’ve never been able to put any type of creamer/sugar into my coffee until… the Iced Miel.
Peoria has this perfect little coffee shop exactly 1.1 miles from my apartment that I visit at least once a week. The library is such a sad place and I never get any studying done when I’m home, so to various coffee shops I go! Last semester I discovered the wonder that is the Iced Miel, and while my heart and mind fell in love, the weekly $6 cup of coffee was not going to last.
SO! Of course I had to make my own. The perfect thing about the Miel is that it is just sweet enough to feel like a treat, but not too sweet to cause a sugar crash later. This has been my go-to drink every day this summer and I have no plans of stopping anytime soon.
- 1c unsweetened soy milk
- ¼c espresso
- 2T honey
- 1t cinnamon
- Ice, as desired
- Brew small cup of hot espresso. Add honey and cinnamon, stir, and allow to sit. Make sure espresso is very hot - enough to melt the honey.
- Pour soy milk into a glass and add iced as desired.
- Add espresso to soy milk, stir to combine and enjoy!