In North Carolina, it can be absurdly warm in the Fall and Winter. As crazy as that makes me, these kinds of days are perfect for iced coffee. Making iced coffee at home is a hell of a lot cheaper than going to Starbucks and you can customize your coffee-milk-sugar/Splenda ratios. Here we go!
Hardware:
2 mixing bowls
1 fine strainer
1 spoon (really, any kind will work here)
1 ice cube tray
Software:
1 teaspoon of espresso powder for each section of your ice cube tray
1 oz. of water for each section of your ice cube tray
Milk, creamer, or half-n-half
Some kind of sweetener
Begin by combining the espresso powder and water in one of the mixing bowls and make sure that there isn't any dry powder in the bowl. Then, strain the mixture into the other bowl. Pour the espresso into the ice cube tray and leave in the freezer until completely solid.
When you're ready for iced coffee, put 3-4 frozen espresso cubes into a glass, add dairy and sweetener and anything else that you use to make coffee even more delicious than it already is, and enjoy!
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