One of the best things about warmer weather is iced coffee! And one of the best things about iced coffee is that it’s really easy to make at home. I was a barista for two years in college and I so miss my (free) daily lattes made just the way I like them. If I ever win the lottery I’m so getting a professional espresso machine. BUT the awesome thing about iced coffee is you can make cafe-quality drinks (or at least pretty damn close) right at home–no espresso machine required.
If you order a (good quality) iced latte it will be made with espresso from one of those fancy $12,000 machines, but you can get a very similar effect with strong brewed coffee. I use 1 1/2 to 2 time the amount of coffee grounds than I usually would, with the same amount of water. Start with coffee cubes (freeze strong-brewed coffee in ice cube trays–it may or may not make you freezer smell like stale coffee until
you give it a good scrubbing the end of time–but its so worth it) you can throw a few regular ice cubes in there for good measure too. Fill the glass 1/3 to 1/2 way full with strong-brewed coffee. Top it off with your milk of choice.
Ok, now this guy is D-LISH. And he isn’t full of thick processed syrup that the cafe-version is made with. I first posted this recipe a few summers ago and it’s just too good not share again. First, fill your glass with some cubes. In a glass measuring cup mix together 1/2 cup hot strong-brewed coffee, 1 tablespoon sugar, 1/2 tablespoon cocoa powder. Stir until dissolved and pour over cubes. Top of with your milk of choice. You can adjust the cocoa and sugar to make it sweeter/less sweet to your liking.
Ahh and the good ole iced black coffee. The coffee cubes are most important here. If you use regular ice cubes the hot coffee will melt them right away and you’ll be stuck with one very weak cup of iced coffee. So fill your cup good and full with coffee cubes, then top with fresh brewed hot coffee–when I’m making iced coffee I usually brew it just a tish stronger than I normally would.