Treat yourself and make this macadamia iced coffee – Turkish style!
Iced coffee is one of the best things about summer. It’s right up there with ice cream for me. I can’t go through a day without having at least one coffee, right in the morning. I usually have one or two later in the day, it all depends on what I’m doing. During the summer it normally just gets too hot for a regular coffee, so I prefer the chilled version.
I occasionally spoil myself with decadent dessert-like versions including ice cream and whipped cream, but my go-to fix is always chilled black coffee with a splash of milk. Any milk for that matter, although a different variety every now and then can make a coffee much more exciting. And a little while back when I made this macadamia nut milk, I made it primarily for iced coffee.
I know some people don’t really like coffee that much and only drink it for the caffeine, to get that fix and energy, but I’m not one of them. I do genuinely love the taste of coffee, so much in fact that I will try, eat or drink anything with coffee in it. It’s mainly sweets, so it’s not like I have to try hard. Tiramisu, coffee flavoured chocolate, latte flavoured ice cream, … there’s so much goodness in this world!
But my point is this – I never ever want to hide the taste of coffee when I make coffee of any kind. I want coffee to still be coffee, not coffee flavoured milk.
This macadamia iced coffee with vanilla syrup is such a treat. It is made with turkish coffee, the kind I drink every morning, made in a cezve (a special pot for making this type of coffee, also known under the name briki or dzezva as we call it).
The coffee made this way has its own taste, which I personally adore. While turkish coffee is not strained, it is just poured in a mug, I do change this when making iced coffee. I strain it so there are no coffee grounds left in the glass and then I chill it. Once that is done, the coffee just needs a bit of the delicate macadamia milk, and to make it more of a treat I love to add homemade vanilla syrup.
Makes 2 large coffees.
- 500ml (2 cups + 1 TBSP) filtered water
- 4 heaping TBSPs ground coffee
- 240 ml (1 cup) macadamia milk (or more)
- 120 ml (1/2 cup) water
- 1/2 cup granulated sugar
- 1 vanilla bean, cut in half lengthwise
- 1/2 tsp vanilla bean paste
- Bring water to a simmer in a cezve or a small saucepan. Remove from heat.
- Add the coffee, stir it in and put back on the stove. Bring coffee to a boil. You’ll know it’s beginning to boil and is ready to be removed form the stove as soon as the foam on top starts to bubble up. (You will see tiny vulcano-like eruptions.)
- Remove from heat and pour in a glass jug through a large coffee filter placed over a fine mesh sieve. You can also use a cheesecloth.
- Chill in the fridge.
- In a small saucepan combine the water, sugar, vanilla bean and vanilla paste. Stir and cook over medium heat until the sugar dissolves.
- Let simmer for a few minutes, until the mixture becomes golden yellow.
- Remove from heat, discard the vanilla bean pod and pour syrup in a small glass jar or ramekin. Cool.
- Put ice cubes in a large glass. Pour over chilled coffee, add as much macadamia milk as you like and lastly add the syrup.
- Stir and serve.
You can use any other milk. I think both almond and cow's milk work great.