About March-ish every year, I get my first iced coffee of the year from Starbucks. It’s usually a sunny day, I may even be braving some sock-less shoes, and I’m feeling the spring fever. My toes and the rest of me are usually freezing by mid-morning, but I’m still practically giddy because, woo hoo! It’s officially Iced Coffee Season!
Not only does Iced Coffee Season mean summer is coming, it also mean that for the next few months, this coffee drinker is going to be drinking copious amounts of iced coffee. Hey, what can I say. I’m all for straightforward, clear, and downright obvious when it comes to naming my seasons.
After spending far too much at the ‘bucks on iced coffee over the years, I finally figured out how to make it at home.
I have a three personal rules for making iced coffee. Because if you just pour some brewed coffee over some ice cubes (yes, I started out trying that), you’ll be disappointed. And might possibly want to throw up.
But when I follow my rules, I end up with a perfect cuppa icy joe:
- Start with very strong coffee.
- Cool the coffee first.
- And, my favorite rule: Use ice cubes made of coffee, so you don’t dilute the brew.
Ready to cool down and caff up with me? Here’s the recipe:
- 1 1/2 cups very strong coffee
- Coffee ice cubes
- Half and half to taste
- Sugar to taste
- One day ahead, make the coffee ice cubes. Allow coffee to cool, then pour into ice cube trays. Freeze.
- Brew coffee, then pour into a large Pyrex measuring cup or other container that’s safe for hot beverages. Allow to cool a bit, then place in the refrigerator until it’s cooled off.
- Add coffee ice cubes to a tall glass.
- Pour cooled coffee over the top, leaving a little room for half and half if desired.
- Stir in some sugar (I usually add just a spoonful). You can add this in step 2 so that it’s perfectly dissolves, but personally I like to add it to taste per glass.
- Stir in half and half to taste. And enjoy!
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