Sent to you by J via Google Reader:
- Merrill
Every year, usually around this time, I feel the strong urge to make the shift from hot coffee to iced -- and once I switch, I usually stick with it until fall rolls around. It's a bit of a coffee conviction. And I happen to be more particular about my iced coffee than my lattés and drips. To me, it's important that the coffee be strong enough to stand up to a generous ration of milk, but there should be enough ice to ensure that the coffee stays cold, and the sides of the cup dewy. The solution to what seems like an insurmountable challenge? Espresso ice cubes, of course!
With just an ice cube tray and a little planning, you too can soon be sipping a frigid, rich iced coffee in the comfort of your own kitchen.
Iced Coffee
Serves 1
- 1 to 2 cups brewed, cooled espresso
- 1 cup sugar
- 1 cup coffee, cooled
- Milk to taste
Iced Coffee
Here's how you make the iced coffee.
First, get out your best ice cube tray. Amanda recently got this one at Muji. We love the square cubes it makes!
We're big fans of espresso at the push of a button. Apologies to all the purists out there -- sometimes speed is of the essence!
I started with a cup and a half.
Then I made another long shot to top off the last few hollows.
See the other funky ice cube tray behind this one? Perfect for nearly 5-year-olds.
While the cubes were freezing, I combined sugar and water (in a 1:1 ratio) to make a simple syrup.
You just need to stir until the sugar dissolves.
Next, I brewed up a strong pot of coffee in the French press.
Espresso ice cubes are done!
The ice cube tray is rubber, so it's really fun to push out the cubes.
The cubes have a little cap of foam, just like the perfect cup of espresso!
Coffee on coffee. Yum.
All it needs now is a little milk!
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