If you were in Montreal last week, you would have experienced our first official heat wave, with temperatures reaching up to 38° C with humidity. Maybe even higher. (Yuck). But instead of complaining about the weather, i’m here to remind you all that you can get your caffeine fix no matter what mother nature throws at us this summer.
The key to a great iced coffee, are one of two things. Either you brew your coffee in a cold brew coffee maker (yes, a coffee maker that will yield cold coffee), or, letting your hot coffee sit with sugar for a good 5-8 hours in the fridge. I know this not because i’m some coffee expert, (albeit I try…), but because after 3 fruitless attempts of bitter iced coffees- I grew impatient, and consulted my friend google. And because I do not own a cold brew coffee maker, I made mine the old fashioned way. In the fridge she goes!
It should also be noted, that I drink espresso at home. But if you use coffee, you’ll probably brew more than half a cup. So I would recommend adding more ice cubes when blending. (If anybody makes it with coffee, let me know how it turns out!)
- 1/2 cup cold espresso
- 1 tsp sugar (I don’t normally add sugar in my coffee, but if you do- add a second teaspoon here)
- 1/4 cup 2% milk
- 3-4 ice cubes
Brew your coffee and pour into air tight container. Add sugar. Refrigerate for 5-8 hours. Then, add coffee in blender, with milk, and ice cubes. Blend for 10 seconds. Drink!
I just discovered this new band a few weeks ago- CAUGHT A GHOST is so freakin’ awesome. I knew I was gonna post a song by them, and as I was scrolling through their titled songs, low and behold, “no sugar in my coffee“. It’s fate, guys.