Iced Coffee

Over the past few months, our weekend morning coffee routine has slowly started to shift. While we are still devoted fans of foamy and super hot cafés au lait, on some mornings we started skipping them and making these iced coffees instead. While at first, I thought it was just a cause by the hot and humid weather I am not so sure anymore as the hot weather is definitely winding down and our iced coffee consumption seems to be picking up speed.

So I guess I should warn you, they are pretty addictive. On top of replacing our morning cafés au laits, they are also pretty quickly becoming one of my favorite mid-afternoon treats. At first, we made ridiculously big ones (in our beer steins, to give you an idea) but recently I have been making them in 500ml mason jars which seems to be the perfect size for me and is what I will stick to from now on. I do not like my coffees too sweet but if you do, adjust the sugar to your liking.

At first, we made ridiculously big ones (in our beer steins, to give you an idea) but recently I have been making them in 500ml mason jars which seems to be the perfect size for me and is what I will stick to from now on. I do not like my coffees too sweet but if you do, adjust the sugar to your liking.

Ingredients:

  • 1 coffee (~500ml)
  • ½ cup espresso
  • about 1 cup milk
  • ice cubes
  • ½ tsp brown sugar

Recommended Gear:

Brew your espresso (we used the stovetop method) and let it cool for at least 10 minutes. Fill a mason 500ml jar (or a big mug) with ice cubes. Add the brown sugar, the espresso and the milk, mix well with a spoon.

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