Iced Coffee

Iced coffee is one of those drinks you either get or you don’t, you love or you hate, you loathe or you crave. I am a member of team iced coffee since way back. During my days back in Arizona, I drank iced coffee more than hot coffee or even iced tea. I’m not an expert in making iced coffee, or a professional, but I used to drink the stuff by the liter back home which makes me almost an expert and someone who knows how to make a perfectly balanced iced cuppa joe. Iced coffee shouldn’t be at all bitter, or too sweet, nor should it take like watered down coffee swimming in water. Perfect balance in iced coffee means creating a creamy, sweet, slightly acidic although not bitter iced cold concoction.

This recipe is going to seem like a lot of work for one single drink recipe, but I PROMISE, it’s worth every bit of effort you are about to put out. For this recipe, we’ll be using a very strong cold brewed coffee, then diluting it with milk plus adding sugar. I like cold brewing coffee for iced coffee because it means I can make it the night before and since it’s made cold and not hot, I don’t have to stress as much about keeping it cold while I serve it. That means less ice cubes therefore less dilution, more coffee taste. Also, cold brewed coffee is a lot less bitter, which means I can add less sugar to the drink overall and less sugar is good for my hips. Really good.

Some iced coffee recipes call for ice cubes made from coffee, while others will tell you to use ice cubes made from water. I’ve tried both and I tend to favor ice cubes made with water. Try for yourself and go with the one which tastes best for you palette.