How to Make This Summer’s Trendiest Drink: Lemonade Iced Coffee
Lemonade Iced Coffee? Yeah, it’s a thing. Sweet flavored coffees have always been my jam, but when I went to Portland this summer, I noticed an interesting trend of lemonade iced coffee popping up on some of the hippest coffee shop menus. With that in mind, I decided to bring this coffee recipe to life in our very own kitchen. As a fan of cold brew and Arnold Palmers, this combination definitely didn’t disappoint. There’s an oddly refreshing taste to the drink. The tartness of the lemons and subtle sweetness of the sugar definitely add a nice tang to what is originally dubbed as just cold brew. Sit me up on a porch with this drink and an enchanting book, and I’ll call that a perfect summer day!
— cold brew coffee
— mint leaves (optional)
1. Prep some simple syrup by bringing a small pot of water to boil. Then, add sugar in a 1:1 ratio. Stir with a spoon until the sugar dissolves.
2. Grab a glass and fill it about a third of the way with some cold brew.
3. Squeeze out some fresh lemon juice and add that to the glass.
4. Add about two tablespoons of the simple syrup to the mix and blend, blend, blend.
5. Top off the glass with some ice. Garnish with sliced lemons and mint leaves.
To make simple syrup, bring a small pot of water to boil. Add one part sugar to one part water. Mix occasionally until the sugar dissolves.
For a less intense coffee experience, feel free to dilute the coffee with some water. Squeeze out some fresh lemon juice and add to the glass. You can also use store-bought lemon juice instead of freshly squeezed lemons.
Add in two tablespoons of simple syrup and mix well!
Top off the glass with some ice, lemon and mint leaves.
That’s all you need to have a tangy yet refreshing lemonade iced coffee! It’s the perfect addition to any summer party or get together.
What other lemonade or coffee mixtures are you stirring up? Show us your recipes by tagging us on Instagram + using the hashtag #iamcreative!
Food Production and Styling: Karen Pham
Photography: Chris Andre