When it’s summertime and the weather is hot, a frosty glass of iced coffee can feel purely divine, especially if you’re a coffee fiend like yours truly. Because dropping ice cubes in a leftover cup of joe typically tastes lackluster, test out these recipes and tricks of the trade for making iced coffee at home with some added pizzazz.
The Tried and True
The tradition of cold brewing coffee has been around for ages for a good reason: it yields a bold coffee concentrate just asking for some ice cubes to be thrown in. While a simple process, it takes a bit of planning. Make the coffee in whatever vessel you prefer, though we recommend using a French press for easy straining, or a blender so you can grind the beans and brew all in the same container. Thoroughly combine 2 cups cold water and 1/2 cup freshly ground coffee (change ratio as needed), cover, and let sit for eight to 12 hours. Strain grounds to store. Pour coffee concentrate over ice, adding creamer, sweetener, and cold water to taste.
Stir in Some Sweetness
If you like a touch of sweet but hate that sugar doesn’t dissolve in iced coffee, try making your own simple syrup. Pour 1 cup water and 1 cup sugar in a saucepan. Bring to boil while stirring until sugar is dissolved, then let cool and transfer to bottle for storing. If you’re feeling adventurous, try flavoring your simple syrup with ingredients like ginger, lavender, or even mint and vanilla (add them when you combine sugar and water).
Get Creative with Your Cubes
Ice cubes are nice and all, but they aren’t the only liquids that freeze. Coffee ice cubes, a great application of leftover coffee for extra-strong coffee lovers, keep your iced coffee cold without diluting it over time. Creamer cubes, using half and half, whole milk, almond milk, or whatever milk you prefer, take your coffee’s edge off as they slowly melt. And the guilty-pleasure recipe — chocolate cubes — are for anyone that would accept death by chocolate, providing a dynamically sweet coffee experience. For the chocolate cubes, whisk together 1/4 cup cocoa powder, 2 cups water, and 1/4 cup agave syrup in a saucepan and bring to a simmer. Let cool and pour into trays.
Bonus Hacks
• It turns out James Bond wasn’t just talking about cocktails when he said “Shaken, not stirred.” Shaking freshly iced coffee chills the drink faster than stirring. Create the Italian drink, shakerato, by shaking espresso and ice cubes, and straining into a cocktail glass with a layer of foam on top.
• If you make espresso at home, craft the perfect iced Americano by combining the ice and cold water in your cup before adding the espresso. The cold water will prevent the ice from melting, yielding a stronger flavor.
• Planning ahead is always rewarding when it involves iced coffee. Make your perfect cup in the evening in your to-go tumbler and store in the refrigerator. Wait until morning to add ice, give it a shake, and hit the road.
