Happy Friday everyone, I hope you’ve all had a really lovely week. A few years ago while my hubby and I traveled around Vietnam we fell in love with the local iced coffees - it was so much fun watching the street vendors prepare them as they would ‘pull/pour’ the milk from one jug to another until it was nice and frothy, they really were the perfect drink while wandering the streets and we drank so many of them! So I thought what could be more perfect than whipping up a few deliciously milky iced coffees with the most wonderful coffee from Bach Espresso - if you haven’t tried their range yet you simply must, the packaging is to die for as is the amazing coffee inside. The wonderful thing about this recipe is that you can make as much or as little as you like and of course completely to your taste - it’s the perfect treat for an upcoming lazy weekend. x
Click read more for the recipe.

Vanilla Bean Iced Coffee

1 cup of Bach Espresso Mild Roast Plunger Coffee. 1 cup of boiling water to 1 - 2 tablespoons of coffee
1 teaspoon of Heilala Vanilla Paste - or 1 tablespoon of vanilla essence
1 tablespoon of condensed milk
Milk - you can use almond milk if you like
Make your Bach Espresso Plunger Coffee to your take and once done add the vanilla and stir until combined - pour the coffee into an ice cube tray and freeze until solid.
Once the coffee is frozen add as many cubes as you like to a glass, add as much or as little condensed milk as you like and top with milk. Of course the longer you let the ice cubes to melt into the milk the stronger the flavour will be. Enjoy. x
Oh, you can find the gorgeous stainless steel straw I used at the ever amazing Little Ink!