Iced coffee season, otherwise known as summer, is on our doorstep, and if you love your coffee icy as much as I do, then it’s time to learn to make your own. It’s simple and delicious and great for guests who will love this creamy, delicious bevy. Here’s how it’s done:
Perfect iced coffee
- 2 cups strong black coffee (for ice cubes)
- 1/2 cup sweetened condensed milk
- 4 cups strong black coffee
- Brew two cups of strong coffee. There is nothing worse than anticipating a flavourful iced coffee, and receiving watery coffee with milk. Make this brew slightly stronger than you would regular coffee as it requires a little more intensity to maintain the same flavour when chilled. To do this, add 25 to 50 percent more ground coffee to your coffee filter. Alternatively, you can brew espresso — but that’s a bit pricier.
- Let the coffee come to room temperature. Coffee likes to be treated gently. To maintain the best flavour of coffee possible, let it come to room temperature before cooling.
- Make ice coffee cubes. The best way to prevent watery iced coffee is to plan ahead — and make iced-coffee cubes. Use the two cups of coffee to make at least 16 ice cubes (or more). If you’re so inclined, splurge on some funky-shaped ice cube trays. Freeze overnight. These are the secret ingredient to perfect iced coffee!
- Brew four cups strong coffee or espresso.
- Arrange four glass mugs or cups on a tray. Fill each with four iced-coffee cubes. Spoon two tbsp sweetened condensed milk over the iced cubes. Pour one cup hot, strong coffee into each cup, over the iced-coffee cubes. Stir gently and enjoy.
For a fun switch up, try our iced coffee dessert: Vietnamese espresso affogato