I never start posts out that way, but this one is soooooo worthy of an opening “OMG.”
You guys. It is taking all my strength to not flail my arms around like an idiot, exclaiming all the basic phrases that come to mind. OMG was the first of many that came into my brain when I dreamt up this recipe. And then again when I tested it out. And then again when I took the beauty shots. Just…OMG.
Along with “Dead. Just dead.” And “I want to pour this syrup on ALL THE THINGS.” See? Basic phrases galore.
Spring is officially here, and despite the fact that it was 14 degrees (!!??!???!) yesterday morning when I woke up and there was snow on the ground a week ago, all I want are iced coffee drinks. Cold brew being my fave. It’s one of the things I look forward to the most about the changing season. Weird, right? Everyone else is all excited about tank tops and flowers and I’m over here losing my shit over iced coffee. I know.
But my guess is that if you’re here, then you’re someone who might lose their shit over iced coffee too. So! Let’s be friends and enjoy this together, shall we?
One of my favorite once-in-awhile treats to myself is a Dunkin Donuts coffee with blueberry syrup and cream. To those who have not tried it yet, I realize that blueberry coffee may sound a bit strange. It did to me too at first. But guys! It is sooooooOOOOOooooo good.
It tastes like coffee and a blueberry muffin made a baby. But not in an overly sickeningly sweet, artificial-tasting way. A lot of flavored coffees and creamers do not taste good to me for that exact reason. Way too sweet! Way too artificial! Anything “French Vanilla” flavored makes me want to vom. Just not my thang.
And why can’t anyone come up with a DECENT tasting caramel coffee or creamer?! They all taste like garbage. There’s something….plastic-y about caramel flavored things? Is it just me? Maybe I just need to make my own and call it a day.
The Dunkin blueberry, however, doesn’t taste that way to me. Especially if I get the coffee iced! It’s so refreshing and only a little bit sweet, just the way I like it. Plus it tastes like actual BLUEBERRIES! Yesssss.
And! This at-home version is only 1,000,000 times better! All because of the fresh berries! The fresh berry syrup is out of this world. Not only does it taste great straight off the spoon, but it’s amazing in coffee (duh) and I could picture it drizzled liberally over ice cream or in a milkshake or over cheesecake or lemon angel food cake. OMG. I said it again. Ohhh Emmm Geeeeeeee.
And, as much as I hate to admit this, Dunkin coffee is almost too weak for me these days. I’ve turned into a total coffee snob. Unintentionally! I just love a good STRONG cup of coffee. I blame the fact that I’m a mom of a incredibly energetic 2-year-old boy who requires me to run around for hours on end. Literally. So my solution to getting those blueberry coffee fixes while still getting enough of a caffeine boost is to make this version at home. I was totally taken aback at how incredible this came out, too.
Cold brew coffee is a spring and summer staple in my house. I made my first batch of the year last week and it totally got me pumped for spring and warmer weather. I just adore it’s smooth, clean coffee flavor. I love that it’s a stronger coffee method, too, that can be completely adjusted to each person’s tastes. The cold brew concentrate (my go-to recipe is linked below) works perfectly for varying tastes; people just add as much or as little water to “cut” it as they like. I can drink mine super strong but Dan can mellow his out a little bit if he wants. Easy peasy. Everyone’s happy.
I also love how quickly it makes my morning caffeine fix come together. I make a huge batch of it and keep it chilled in the fridge all week long. It gets me going fast and tastes delicious going down.
Especially with the fresh blueberry syrup, freshly whipped cream, and a drizzle of heavy cream over lots of ice.
I mean. That could probably make a leather shoe taste good, right?
Say it with me: Oh. Em. Gee.
For the Blueberry Syrup:
- 2 cups fresh or defrosted frozen blueberries
- ½ cup water
- ½ cup sugar
For the Lattes:
- Cold brew coffee (homemade or store bought)
- The blueberry syrup
- Milk or cream of choice
- Whipped cream, optional
- Fresh blueberries, for optional garnish
For the Blueberry Syrup:
- Place the blueberries and water in a blender and blend until completely smooth, adding more water as necessary to get the mixture completely liquified.
- Pour the mixture through a fine-mesh strainer set over a small saucepan, pressing the juice through the strainer. Discard the pulp in the strainer.
- Place the pan over medium heat and add in the sugar, stirring to combine. Bring to a simmer, stirring frequently, and cook until the sugar is completely dissolved, about 5 minutes.
- Cool to room temperature and then transfer to an airtight container and store in the fridge for up to two weeks.
For the Lattes:
- To glasses filled with ice, add the cold brew and 2-3 tablespoons of the blueberry syrup (this is completely TO TASTE, so adjust as necessary), stirring well to combine.
- Top off the glasses with cream/milk of choice and stir to combine (again, this is to taste. Add as much or as little as you like).
- Top each glass off with whipped cream and a couple fresh blueberries. If desired, drizzle more blueberry syrup over the top. Serve immediately with straws.