A little experimentation led to some icy latte bliss. A little funky from the goat’s milk, a little sweet and grassy from the fennel.
– 1 cup strong cold brew coffee
– 1/2 cup whole goats milk
– 1 oz fennel simple syrup
Stir and serve over ice.
Fennel simple syrup
– 1 cup water
– 1 cup sugar
– chopped fennel fronds from 1-2 bulbs
Combine into a medium sized pot and let simmer for 30 minutes, stirring to dissolve the sugar. You may want to add a pinch of salt to bring out the fennel flavor. Strain the liquid into a glass bottle and keep in the fridge for up to 1 month.