Coffee. That one word brings up a world of emotion (and dependency), doesn’t it? It’s comforting, it’s delicious, it’s aromatic and wonderful… it’s a drug delivery system without which many of us could not (or would not want to) function. I enjoy Starbucks and Empire (in Newport) as much as the next girl, but I’m so picky about my coffee that I enjoy it most when it comes out of my kitchen (and is therefore exactly how I like it).
And when we are talking about iced coffee, there is only one way to do it: with frozen coffee cubes instead of ice! This concept is admittedly simple, yet game-changing. It doesn’t even count as a “recipe,” but I wanted to share in case you haven’t thought of it yet. No one likes watered-down coffee, right? So, instead of ice, freeze your leftover coffee in silicone molds (you can get them anywhere: grocery stores, Target, Christmastree Shop, etc.) like this one…
and pop them into your freezer on a tray.
Store coffee cubes in a container in your freezer, and store some leftover coffee in a pitcher or mason jar in your fridge, and you will continue to enjoy the kind of coffee you like best, at the strength you intended it to be, all iced out and fabulous for the summer!
Before you gulp, here’s one more tip: because sugar has a hard time dissolving in ice-cold beverages, use confectioner’s (or “powdered”) sugar instead of granulated sugar. It will dissolve into your icy eye-opener and you won’t get that grainy-sandy texture as you sip your heavenly caffeinated delight.
Have an awesome summer weekend!