I realize that iced coffee is something one would drink in the summer heat when it’s too hot for hot coffee. However, in southern Ontario, Mother Nature granted us an extra week of summer heat, and with all the other scheduled posts, today is where I could fit this in!
I never used to like coffee. When I lived at home with my parents, I loved the smell of a fresh pot of coffee, but I really didn’t like the taste.
Fast-forward to adulthood. Mortgage. Jobs. Babies. Life. Lack of sleep. Coffee is suddenly a necessity!
Iced coffee certainly gained popularity, and depending on where you pick yours up, can be quite pricey. I’m here to show you that with a little planning ahead, you can make great iced coffee at home.
Start off with leftover coffee. Yes, you read that right. Leftover coffee is not an urban myth, not like leftover wine is. There is certainly no such thing as leftover wine.
This is easy enough to do, just add a little extra to your pot of coffee, or, if you use a Tassimo (preferable) or a Keurig (if you must…), the goal here is to make plain coffee and freeze it in an ice cube tray, so you can build up a little collection. You will thank me later, I’m sure.
When it’s frozen, collect the coffee cubes in a large freezer bag.
Then you’ll need a few other ingredients.
In the beginning of my homemade iced coffee days, I just stuck with the ice cubes, and then I added some freeze-dried coffee to the mix, to amp up the coffee flavour. Then I graduated to making espresso in my Tassimo and adding that. WORLD of difference. (Please don’t refer to it as “expresso”. It’s not. It’s definitely espresso!)
In a blender, for a single serving, use three coffee cubes. If you’re making two servings, I’d throw in two extra cubes. Then, add your hot espresso (or freeze-dried coffee), sweetener if you desire, and about 3/4 cup of milk (for a single serving. If making two servings, use 1 1/4 cup milk).
My secret is to add two more ingredients. I swap out about half the milk for light cream, and adding a tablespoon and a half of chocolate syrup (the kind you would use to make chocolate milk), for a mocha iced coffee.
You could, of course, top it with whipped cream, but I choose not to. The cream is enough calories! I also use Stevia, to cut back on extra calories.
Blend until ice is completely obliterated, and pour into a tall glass or cup. If you’re feeling extremely overheated, you can add another coffee cube or two to the glass to keep it as cold as possible,
Since I’ve begun using espresso, I can’t imagine going back to freeze-dried coffee, but we all have to use what’s available to us. I just wanted to show you that there are options when making your iced coffee. A friend of mine uses French vanilla creamer in hers, and swears by it! Definitely, tinker with your blend and let me know what you think.