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–+ servings
Iced Cinnamon Brown Sugar Blueberry Coffee

Iced Cinnamon Brown Sugar Blueberry Coffee for Summer Sips

Enjoy the delightful fusion of Iced Cinnamon Brown Sugar Blueberry Coffee, perfect for hot summer days with fruity refreshment.
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 15 minutes
Total Time 30 minutes
Servings: 2 cups
Course: Drinks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blueberry Puree
  • 1 cup Blueberries Fresh or frozen
  • 1/4 cup Light Brown Sugar Can be substituted with coconut sugar
  • 1/2 cup Water
For the Iced Coffee
  • 1 cup Coffee Iced or room temperature
  • 1 tsp Cinnamon Powder Optional
For the Cold Foam
  • 1/2 cup Half and Half Can be swapped with non-dairy milk

Equipment

  • Saucepan
  • Jar
  • Milk Frother
  • Tall glass

Method
 

Step-by-Step Instructions
  1. In a small saucepan, combine 1 cup of blueberries, 1/4 cup of light brown sugar, and 1/2 cup of water. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes until thickened. Puree until smooth and set aside.
  2. Brew 1 cup of coffee and let it cool. Drizzle 2 tablespoons of blueberry puree in a tall glass, fill with ice, then pour the cooled coffee over the ice.
  3. In a jar, combine 1/4 cup of remaining blueberry puree with 1/2 cup of half and half. Shake for 30 seconds until frothy.
  4. Spoon or pour the blueberry cold foam over the iced coffee, serve immediately.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 300mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Make the blueberry puree in advance and store it in the fridge for up to a month. Serve immediately for optimal freshness.

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