Are you as addicted to iced coffee this summer as I am? I find that every day, once I put Julia down for her nap, I crave a cold glass of iced coffee. It’s not even that I need the caffeine, as I usually try to stick to decaf in the afternoons. It’s the coffee flavor that I love, and on a hot summer day it’s got to be ice-cold. To avoid daily trips to my local coffee house (and save some money too!), I’ve finally found the perfect, easy, method for making iced coffee at home.
The secret to my iced coffee? Coffee ice cubes, so that even as they melt, my coffee doesn’t get watered down, plus plenty of milk too. Swirling some cold milk into slightly cooled, strong brewed coffee makes my iced coffee taste almost the same as an iced latte from my favorite coffee shop, and I don’t have to leave home to enjoy it.
Note: I plan ahead and make sure that I always have coffee ice cubes in my freezer. I just freeze cooled, leftover fresh brewed coffee in an ice cube tray, and then store the frozen ice cubes in a large zip-top baggie.
One year ago: Pear, Gorgonzola, and Walnut Pizza
Makes 1 serving
- 1 cup (8 ounces) double strength brewed coffee
- 1/2 cup (4 ounces) cold milk, or more to taste
- coffee ice cubes
- After brewing the double strength coffee, remove the lid from the coffee pot and let it cool for 15-30 minutes.
- Pour coffee into a 2-cup capacity glass, add milk, and add coffee ice cubes to fill. Enjoy immediately.
Kristine’s Kitchen original recipe