Tuesday, August 21, 2012
At home creamy iced coffee
Good morning! Here's how to have a nice and cool refreshing coffee in a late August morning, the easy way, and still in your PJs. I actually work for a local micro coffee roaster here in Seattle, so I am one of those snobby snobs in Seattle who thinks my at home coffee is the BEST! (and well, it is). It hurts me a little to go to a cafe and see them pour hot espresso shots over ice...... in hot weather..... and make a watery mostly milk and fake syrup drink. GASP! No need for extra water or fake syrups my friends! Get some great iced coffee like this:
The night before your intended iced coffee blissful drinking moment, make your coffee and let it cool. I swear by french presses, the grand poobah of coffee taste. Once cooled, pour into ice molds and freeze overnight.
The next morning, use these iced coffee cubes as your coffee. Pour some half and half and a little bit of sugar in your glass and stir like crazy.
This takes quite a bit of patience, so if you must have your coffee NOW, add some freshly brewed hot coffee and this will speed up the melting process. I would recommend using about an entire tray of iced coffee cubes per cup. SO not enough without your own tray!
That's it! Enjoy your cup of iced coffee that will taste WAY better than a cafe chain can make them. :)