Imperial Sugar
Imperial Sugar

Vanilla Cinnamon Iced Coffee


  • Vanilla Cinnamon Iced Coffee
  • 1 1/2 cups ground strong coffee
  • 8 cups water
  • Ice
  • 2 teaspoons vanilla cinnamon syrup, to taste
  • Half-and-half, to taste
  • Vanilla Cinnamon Syrup
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup water
  • 1 vanilla bean, sliced open vertically
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon


      Vanilla Cinnamon Iced Coffee:

      1. Add coffee grounds and water to a large pitcher. Stir. Cover and let sit at room temperature overnight for up to 12 hours.
      2. Strain mixture through a coffee filter or cheesecloth. Discard leftover coffee grounds. Store coffee in fridge until ready to use.
      3. Fill a large glass with ice cubes. Add coffee, vanilla syrup, and half and half. Stir to combine. Taste and adjust half-and-half and/or vanilla cinnamon syrup as needed.

      Vanilla Cinnamon Syrup:

      1. In a small saucepan over medium-high heat, add sugar, water and vanilla bean. Bring to a roiling boil and remove from heat. Let cool, then stir in vanilla extract and cinnamon.
      2. Pour syrup through a fine mesh sieve to remove any vanilla bean pieces. Store in an airtight container in the fridge for up to two weeks.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.