Iced Cinnamon Brown Sugar Blueberry Coffee is a delicious iced coffee recipe sweetened with blueberry brown sugar puree with a layer of luscious blueberry cold foam soft top.
Course Drinks
Cuisine American
Prep Time 20 minutesminutes
Cook Time 2 minutesminutes
Total Time 22 minutesminutes
Servings 1serving
Calories 228kcal
Author Tristin Rieken
Ingredients
Brown Sugar Blueberry Puree
1 ½cups blueberriesfresh or frozen
1cuplight brown sugar
½cupwater
⅛teaspooncinnamon powder
Blueberry Coffee
3tablespoonsbrown sugar blueberry pureedivided
¾cupcoffeeiced or room temperature
3tablespoonshalf and half
Instructions
Make brown sugar blueberry puree up to a month in advance. In a small saucepan over medium high heat bring blueberries, brown sugar and water to a boil. Reduce heat to low and simmer for about 5 minutes or until the blueberries are busted and the sauce begins to reduce and thicken. Stir in a pinch of salt and cinnamon to the blueberry sauce then remove from heat. Carefully puree with a stick blender, blender or food processor until smooth. Transfer to a jar or other heat proof storage container, cool, cover and store refrigerated until ready to use.
Make iced coffee up to a day in advance and store refrigerated.
When ready to serve smear 2 tablespoons blueberry puree on bottom of large serving glass top with ice then add coffee leaving about 1 ½ inches of space on the top.
Lastly, add half and half and remaining 1 tablespoon blueberry puree to a tightly covered jar or cocktail shaker and shake vigorously until foamy, about 30 seconds to a minute to make blueberry cold foam.
Pour blueberry foam on top of iced coffee to fill the glass.