Lavender Simple Syrup + Lavender Lemonade

I love summers, and not just because I'm a teacher and it's my recharge time. I love it because the sun is warm, the days are long, and the drinks are refreshing! This is no exception, and just might be my new go-to recipe.  Lavender lemonade is divine - combining the tartness of the lemon, sweetness of sugar, and fresh taste of the lavender.  We have lavender growing in our backyard, so it works out perfectly for me to make this all I want in the spring and summer time!

You might think that adding the lavender sounds weird... and that's ok, nobody's perfect!

Just kidding.

Mostly.

Lavender Simple Syrup

1 Cup Water
3/4 Cup Sugar
3+ Tablespoons dried (or fresh) Lavender flowers

Combine these in a nice saucepan over medium/high heat and stir constantly for about 10-15 minutes.  It should boil softly for a few minutes before you turn off the heat.

Strain out the flowers.

Pour contents into a jar you can seal tight.

Once the liquid cools, place your sealed jar in the fridge and use as desired. I'd probably only keep it about a week in the fridge.

Enjoy!

Lavender Lemonade

Ok, we're just going to make the easy version this time! 

Lemonade

Lavender Simple Syrup

Combine about 2 Tablespoons Simple Syrup with 1 Cup Lemonade in a tall glass filled with ice.  That's it! This recipe is best with a very tart store-bought lemonade (I used Simply Lemonade).  

Now, you could go all fancy pants and make your own lemonade - squeezing your own lemons and all... but I wasn't feeling so inspired (or so inclined to spend so much more money).

Thai Iced Coffee

A brief history:
D and I had an amazing meal at this little Thai place on our honeymoon... and Thai Iced Tea and Thai Iced Coffee were on the menu.  Of course, I had to know what they both tasted like.  So we got both. Ummm... delicious! The Thai Iced Coffee is easier to make (and acquire the ingredients to).  So, that's the one I've been making.

Thai Iced Coffee

12 Cups [STRONG] Coffee
1 Really Small Can Sweetened Condensed Milk*
*(OR Heavy Cream and desired amount of sugar/sweetener)
1 or 2 Teaspoons Cardamon (I used 2)


Before brewing coffee, mix the Cardamon in with your coffee grounds.

Brew coffee.

Combine the hot coffee in a pitcher (that can handle the heat - I have an ancient tupperware one that works wonderfully) with the Sweetened Condensed Milk OR Cream/Sugar.

Let cool in the fridge.

If you're anything like me you'll want it before it gets ice cold.  Sooo... grab some ice and pour it over!

Enjoy.