Coffee Diaries // Vanilla Blueberry Iced Coffee

Summer calls for blueberries. Summer calls for iced coffee. So why not put the two together?
Ingredients:
Pot of coffee 2 tsp coconut oil
Blueberry Syrup: 1 cup blueberries 2 tbsp agave syrup 1/4 cup water
Vanilla Syrup: 2 tsp vanilla extract 2 tbsp agave syrup 1/4 cup water

Begin the night before by brewing a pot of coffee. You can do this the day of, but prepping the night before will help your coffee to not become watered down when you add ice. Once brewed, I used this method and blended it with coconut oil. Store in the refrigerator over night.
In the morning, start by making your syrups.
Vanilla Syrup:
For the vanilla syrup, combine vanilla, agave syrup, and water in sauce pan. Heat on the stove top on medium low until completely stirred. Save in a sealable container.
Blueberry Syrup:
Begin by smashing the blueberries in a bowl with a metal spoon. Once smashed, strain the juice into a sauce pan. Add in the agave syrup and water and heat on the stove top on medium low until completely stirred. Save in a sealable container.
Next, remove the coffee from the refrigerator and poor into a glass coffee mug filled with ice. Stir in 1-3 tsp of each syrup, depending on how sweet you like your coffee. Add a straw and enjoy!
Try this: When brewing your coffee the night before and make it twice as strong. Blend together half coffee / half 2% milk for a latte!