Let's Talk {Iced} Coffee

Coming at your from this hot Saturday evening in DSM! Hope your weekend has been fabulous so far.

Guess what? I'm crossing off a bucket list item. That's right, I've become a barista!! Along with grad school I'll be whipping up drinks left and right, a continuous blissful smile on my face because it is SO fun!! Seriously, as crazy as it may sound I'm so pumped about it. :)

(source: http://en.m.wikipedia.org/wiki/File:Blue_Bottle,_Kyoto_Style_Ice_Coffee_(5909775445).jpg)

The whole barista thing brings us to one of my favorite summer topics: iced coffee! It is so good on hot days when the steaming cup looks just a little too steamy and it adds another dimension to coffee love. It is so easy to do without watering it down! The key to success is planning ahead (say whaaaa?). It works best if you brew your coffee the night before! I shall explain.

Iced Coffee

Brew coffee as you would normally, but put in 1.5 times the amount you normally use for hot coffee. When it is done brewing, pour it into a pitcher and let it sit out at room temperature for 30 minutes before putting it in the fridge overnight. This allows it to be cold enough not to melt the ice much and water down your cup!

In the morning, toss 5-6 ice cubes in a glass and pour your coffee over. Add in your favorite creamer, or one of these options:

1 Tbsp. coconut milk + agave nectar to taste
1 Tbsp. almondmilk + a dash of cinnamon
1 Tbsp. 2% (or skim) milk + honey to taste
1 Tbsp. almondmilk + a drop of vanilla and sweetener to taste
1 Tbsp. coconut milk + maple syrup + cinnamon

The possibilities are endless! Get creative. Get wild. Daydream about iced coffee, then go make some. It even counts as dessert. ;)

Have a blast with your Saturday evening!! Cheers.

--KQ