We tried our own version ourselves.
How do you take your coffee in the morning? Skim milk? Splash of whole milk and some sugar? Touch of cream? Bet you’ve never thought about taking a page from Arnold Palmer’s book of mixology and adding a little lemonade to your coffee—at least, not until now.
According to Liz Clayton of Eater, one spot in Brooklyn is pushing out half iced coffee, half lemonade concoctions all summer—and they’ve already been a huge hit. Although it might sound a bit funky at first, I’m all for it. The idea sort of reminds me of the “shandy,” which is essentially lemonade mixed with beer (and a great drink to relax on in the summer), so I’m not opposed to getting creative with lemonade as a mixer.
Here’s my fridge, stocked with shandies.
The idea of lemonade coffee has gained a lot of internet—or shall we say “Instagram”—fame this summer, thanks to its debut at Stand, one of Brooklyn’s trendiest coffeshops. The recipe is pretty straightforward: cold brew coffee, simple syrup (both lemon and vanilla flavored) and a splash of almond milk. Personally, I think the inclusion of the vanilla flavored simple syrup is key to curbing the acidity of the lemon—somewhat like the cream in a creamsicle.
Nate Long, the drink’s inventor, says the drink’s inspiration is partly due to his time in college mixing coffee with orange juice, as well as his interest in Russian culture—they’ve been known to drink coffee with lemon. Not sure why Long was mixing coffee with orange juice in college, but as someone who loyally orders a glass of coffee and a glass of orange juice every time he’s at a Diner—and drinks them separately—I suppose I can sorta see where where he’s coming from on that one.
Anyways, after coming across an article on Eater highlighting this drink, I felt compelled to try it out at home. As a lover of lemonade, iced coffee and Arnold Palmer’s, I didn’t feel like waiting until my next jaunt to Brooklyn to indulge. Instead, I hit the local grocery store and picked up the necessary ingredients. But because lemon and vanilla simple syrups aren’t typically sold at most basic supermarkets, I opted for some lemonade and vanilla extract instead. Granted, these aren’t the same as simple syrups—which will provide a much more cohesive and full bodied flavor—I figured they’d get the job done or, at the very least, satisfy my curiosity.
If you wanna try my own “at home” take on the recipe, follow the steps below.
1. Add some lemonade to cold brew.
Here I have a standard cold brew from the Union Market located on my block. I added about a quarter cup of lemonade. I used Newman’s Own, but I’m sure any brand of lemonade will provide the desired effect.
2. Add some vanilla extract.
In lieu of vanilla simple syrup, add a touch of pure vanilla extract. Mind you, vanilla extract is extremely concentrated so just a dab’ll do ya.
3. Add some almond milk.
Thankfully, because I’m lactose intolerant, I had some vanilla Almond Breeze on deck. If you’re new to the whole almond milk game, it has a bit of a nutty flavor to it—which is why I normally buy the vanilla flavored version: This bodes well for our drink (which is supposed to have vanilla nuances).
4. Shake it all up
In conclusion, the home version of Stand’s “Arnold Palmer coffee” was a success. I can tell that the drink would have a much smoother flavor using just lemon simple syrup—the lemonade and the almond milk started to separate slightly towards the end of the cup. But, all together, I enjoyed the drink and found it refreshing.
If you want to try it out in your own kitchen, I recommend it—but you should definitely head over to Stand if you’re in the New York area to have a taste of the real deal. After my little homemade sample, it’s freshly at the top of my to-do list.