METHOD:

1. Brew a full carafe of coffee up to 24 hours before you’ll want your iced coffee

2. Fill one ice cube tray with fresh-brewed coffee and freeze. Store the remaining coffee in the refrigerator to chill

3. Make the vanilla syrup: Add 3 cups water and 3 tbsp agave to a saucepan and heat over medium until agave is melted. Add the seeds from the vanilla bean to the pot. Allow the mixture to cool and transfer the syrup to an airtight bottle or jar

4. Combine 6 oz chilled coffee, almond milk, and 1 tbsp vanilla syrup together in a tall glass, stirring vigorously to ensure syrup is evenly distributed. Add 3-5 coffee ice cubes and enjoy

Recipe presented by Nutribullet