Macadamia iced coffee with vanilla syrup

macadamia iced coffee

5 from 1 reviews

Reward yourself with this delicious macadamia iced coffee sweetened with homemade vanilla syrup.


  • 500ml (2 cups + 1 TBSP) filtered water
  • 4 heaping TBSPs ground coffee
  • 240 ml (1 cup) macadamia milk (or more)

vanilla syrup

  • 120 ml (1/2 cup) water
  • 1/2 cup granulated sugar
  • 1 vanilla bean, cut in half lengthwise
  • 1/2 tsp vanilla bean paste



  1. Bring water to a simmer in a cezve or a small saucepan. Remove from heat.
  2. Add the coffee, stir it in and put back on the stove. Bring coffee to a boil. You’ll know it’s beginning to boil and is ready to be removed form the stove as soon as the foam on top starts to bubble up. (You will see tiny vulcano-like eruptions.)
  3. Remove from heat and pour in a glass jug through a large coffee filter placed over a fine mesh sieve. You can also use a cheesecloth.
  4. Chill in the fridge.

Vanilla syrup

  1. In a small saucepan combine the water, sugar, vanilla bean and vanilla paste. Stir and cook over medium heat until the sugar dissolves.
  2. Let simmer for a few minutes, until the mixture becomes golden yellow.
  3. Remove from heat, discard the vanilla bean pod and pour syrup in a small glass jar or ramekin. Cool.

Make the iced coffee

  1. Put ice cubes in a large glass. Pour over chilled coffee, add as much macadamia milk as you like and lastly add the syrup.
  2. Stir and serve.


These iced coffees were served in 500 ml (1 pint) glasses, made with approximately 2 parts coffee and 1 part milk, the rest was ice. Sweetened with about 3 teaspoons of vanilla syrup. You can use any other milk. I think both almond and cow’s milk work great.