For this post, I teamed up with Gevalia, a coffee brand with a Swedish heritage that is known for making fika (Swedish coffee/snack time) special and delicious.
Easy summer living has been in full effect around these parts.
I’ve been living off of summer-y salads (one of which I’ll be sharing soon!) and have been trying to make plans. We NEVER ever go to the beach. Why?! So Josh and I and a few friends are trying to set some dates down on those calendars and stick to them.
For some reason, when you live on the east side of LA, getting to the beach feels like a huge excursion and commitment but I’m trying to tell myself that sandwiches and iced coffees on the beach will be worth it.
Speaking of iced coffeezzz. We are in what I like to call “Iced Coffee Season.” It’s a season when I rarely drink anything warm, coffee included.
I am a big believer in that fika life because I love taking breaks in the middle of the day to step away from my computer and tasks to just enjoy something in its simplest form.
This drink is a good thing to do it with because the cream (you can also use almond milk) makes it a bit less on the caffeine trip so it’s perfectly enjoyable past 2pm.
This recipe starts with a minty simple syrup. It’s just a combination of sugar and water and fresh mint. After it steeps and cools for about 30 minutes, I like to transfer it to a squeeze bottle and stick it in the fridge. It makes more than you’ll need for two drinks but that’s a good thing!
And then all it is is just lots of ice, minty simple syrup, some Gevalia cold brew concentrate and some cream of choice. It’s minty and fresh and delicious.
The flavor that I used is very vanilla forward which works really well with everything that is going on. I find that some cold brew concentrates are super bitter but not Gevalia’s! It’s super smooth and delicious.
Consider yourselves now prepared for that iced coffee lifestyle for summer!
- 1 cup white granulated sugar
- 1 cup filtered water
- 1 liberal bunch of mint leaves, plus more as garnish
- Half and half or almond milk
- 1 quart cold brew or coffee that's been brewed then chilled in the fridge
- 1. In a medium pot, set over medium heat, add the sugar and water. Stir until the sugar has dissolved, about 1 minute. Stir in the mint leaves and heat until the water is almost to a simmer. Turn the heat off and cover, allowing to steep for about 30 minutes. Strain the simple syrup, discarding the mint leaves. Add the simple syrup to a jar or squeeze bottle.
- 2. Fill two glasses with ice. Add about 2 tablespoons of simple syrup to each glass. This measurement can be eyeballed and more can be added later, if you like. Pour in the cold brew and then top with the cream or almond milk. Give it a good stir and taste. Adjust the simple syrup as desired. Garnish with mint leaves and serve immediately.
(This post is sponsored by Gevalia. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)