Are you spending all of your money at Starbucks? Have you been reduced to rags, desperately chewing on old, used cellophane for sustenance? Well, if the drink you’re addicted to is the Caramel Apple Spice, I can help you make it at home.
Because the only thing keeping us all from true happiness is more sugar.
My first job was at a tiny cafe when I was sixteen. I worked there for two years making lattes and shit, way before I knew that being a barista was supposed to be “cool”. I got there at 6:30AM and would shoot the shit with a bunch of salty old men while I brewed their coffee. (One time we ran out of cream, so I gave them milk instead. I got a real tongue lashing for that one, Jesus Christ.) WELL it turns out that during my time as a coffee machine, I didn’t actually learn that much. There is a lot more to making coffee than I thought, and I’m still learning.
I’ve finally learned of the brewing method called the “cold brew”. So this is going to be a Cold Brew How-to. Apparently, cold brew coffee is not just “iced coffee” – it is literally coffee brewed with cold water. It’s an easy beverage to make ahead of time, it’s less acidic with a smoother flavour, and can keep up to two weeks in the fridge. You can just pour a cup before work, add cream, don’t add cream, some ice maybe, and it’s a super quick iced coffee to-go.
It’s like, getting hot out. So I thought I needed a cold drink or something. Ever since I bought these lavender florets, I have been thinking of ways to infuse it into everything. I even have a tiny sachet of lavender that I keep in my dresser and furiously rub all over whatever shirt I’m about to put on. So I took a chance with this recipe, and I really liked it. Lavender has a strong floral aroma but the amount used in this recipe only gives off a subtle, romantic flavour, with just enough honey to cradle the citrus. All righty?
And I want to thank all of you for reading my recipes, because without this blog I would be playing way too much Sims 4.
LET THE BEAT DROP.