I want to have a serious talk with the world about iced coffees. If I want an iced coffee, as I often do, I want a really cold drink. I want a truly cold drink that tastes like coffee – not watered down, room temperature coffee. If I wanted that, I’d drink the leftover espresso sitting on my kitchen counter (and I would and do).
So I worked for Starbucks a long time ago and as I mentioned in my melon cupcake post, I learned two things: that melon goes with matcha and that I can’t work for corporations. I need to add one to that list, though. I learned how to make a really cold, really fantastic iced coffee. There’s one thing that is more important than anything else: don’t pour the hot coffee over the ice you’re serving the drink with. It will water down the coffee and bring down the temperature. I see it *everywhere*. Even my favourite third-wave coffee shops. Now, one of them has good enough espresso and nice big ice cubes, so it’s tolerable. The rest of them? Disappointment. Now, I’ve considered that people have different preferences for how strong they like their coffee, so this is all totally scalable to what you like.
The other factors to consider are choosing a bright, nutty roast of coffee, a nice, rich non-dairy milk, and picking the right sweetener for you. Now might be a good time to pull out a do-it-yourself creamer, such as my maple one. I’m working on a vanilla bean one, if you can be patient.
I’m also going to include instructions on making an iced latte, so you’re really going to be prepared for a caffeinated (or decaffeinated) summer! Nothing blended for today, but I will certainly revisit, if the interest is there.
To make it clear: I know about cold brewing coffee and its delicious results, but not everyone wants to wait 12 hours for coffee or has the fancy equipment available. I’m just trying to present things that are clear, easy and fun for you to try!
Iced Brewed Coffee
Makes 2 litres
4 cups hot coffee, brewed double strength (I use a French press)
4 cups ice, plus more for serving
Non-dairy milk of your choice, to taste
Simple syrup, recipe follows, to taste
Brew the coffee double whatever the strength is you usually do. Place 4 cups of ice in a large pitcher and pour the double-strength brew over top. Most of the ice is going to melt, but don’t worry, that’s why we brewed it so strong! Refrigerate until you are ready to use it. When you are ready for a sweet, sweet cup of iced brewed coffee, put the ingredients in the glass in this order, swirling between steps, until the glass is half full: syrup, milk, coffee. Top the glass with ice and stir. Taste for sweetness and milkiness and adjust to your liking.
For a fun two-toned iced brewed coffee, you can pour a non-dairy creamer on top.
Makes ~1 cup
3/4 cup granulated sugar
3/4 cup water
Bring the sugar and water to a boil in a small saucepan. Let boil for a minute, stirring until the sugar has completely dissolved, and set aside to cool. Cover and keep refrigerated.
2 tablespoons syrup, or to taste (I do not use it)
Espresso shots, 1 or 2
1 cup non-dairy milk, your choice (soy is my go-to)
Put the ingredients in the glass int he order listed above. Stir to maximize iciness.
2 tablespoons syrup, or to taste
1 1/2 tablespoons cocoa powder
1/2 teaspoon vanilla extract
Espresso shots, 1 or 2
1 cup non-dairy milk, your choice
Combine the syrup, cocoa powder and vanilla extract in a glass. Pour the espresso shots into the glass and stir until smooth. Add the milk and top with ice and stir again. Top with non-dairy whipped cream and chocolate shavings, if you like!