Simple-to-make instant iced coffee with luxuriously smooth vanilla bean cold foam, anyone?
First, make vanilla syrup: Heat 3 tsp water + 3 tsp turbinado sugar, and stir until sugar dissolves. Then add 1 tsp vanilla bean paste and stir.
Second, make instant espresso: Stir 1/2 tbsp Mona Linda Instant Coffee into 1/4 cup (2 oz) hot water (150-170F).
Third, combine 1/3 of the vanilla syrup (not all of it) into the instant espresso, and stir. It's okay if the vanilla syrup hasn't cooled yet!
Fourth, add 3/4 cup (6 oz) room temperature water to the instant espresso and stir. Then add ice.
Finally, make the vanilla cold foam: in an empty tall glass, combine 2 tbsp heavy whipping cream + 1/2 tbsp milk of choice + the rest of the vanilla syrup, and froth for 20-25 seconds. Then add the cold foam to the top of your iced coffee.
Tips: Water + sugar can be heated in the microwave, but be gentle. Try microwaving for 10 seconds, then stir for 10 seconds, then microwave for 10 more seconds. Water for the espresso can also be heated in the microwave; it typically takes 20-45 seconds for the 1/4 cup of water to reach the desired temperature (150-170F), depending on the mug you use. When you're frothing the cold foam, hold the frother near the bottom-middle of your glass; you're looking for a thick consistency, but not so thick that it turns into whipped cream (though that'd still be delicious!).
