Signé Camé-Lyne Iced coffees

3 cups (750 ml) of cooled filter coffee

5 teaspoons (25 ml) of Camelina honey Signé Caméline

5 teaspoons (25 ml) of maple syrup

1 teaspoon (5 ml) of vanilla extract

2 pinches of cinnamon

15 ice cubes

For an iced chocolate coffee: add one teaspoon of cocoa.

For a stronger iced coffee: add a teaspoon of instant coffee diluted in ¼ cup of hot water.

1. Put all the ingredients in a blender.
2. Mix at high intensity.
3. Serve with whipped cream on top and cocoa powder if desired.