Mom life is...drinking your coffee over the course of the entire day. This recipe is here to make the journey more enjoyable.
Two critical life and survival hacks I’ve learned as a mom:
1 - Opt for iced coffee, because it can’t “get cold” if it already is.
2 - Keep a bag of these Coffee Creamer Cubes in the freezer at all times so it can’t get watered down, either.
This recipe is super flexible and you can adapt to your preferences. Use your fave coffee creamer, as much or little cinnamon and sugar as you prefer (or none if it’s not your thing), and feel free to replace with your preferred sugar or stevia, as well.
Maybe you'd love some additions like nutmeg, cardamom, or a drop of vanilla extract. Make it mocha with a sprinkle of cocoa powder or turn it up with turmeric (just remember this may stain your tray). Mix things up and create a combo tray so you have options throughout the week. Whatever you want, do you!
Freeze the cubes and then store them in an airtight bag or container to have on hand whenever your iced coffee needs reviving. Another bonus to this recipe is that it helps prevent food waste and prolongs the lifespan of your coffee creamer, since most tend to spoil pretty quickly, but are generally used pretty gradually.
This recipe will take five minutes to prep and level up your iced coffee game all week long. And if you’re feeling wild, make my Homemade Starbucks Cold Foam, too!
Prep Time: 5 minutes
Yield: 1 16-Cube Ice Tray
1 ½-2 cups unsweetened coffee creamer (I love Califia Farms Oat Barista Blend)
1 teaspoon cinnamon, divided (more or less as desired)
1 teaspoon coconut sugar, divided (more or less as desired)
Distribute creamer into ice tray. Then, by hand or using a salt spoon, evenly distribute cinnamon and sugar. Stir to combine. Place in freezer on an even surface. Once frozen, store in an airtight container or for up to a month.