Chillin': Making iced coffees at home is no sweat
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Bill Wade, Post-GazetteIced coffee
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Certain people bounce out of bed in the morning, perky, awake and ready to face the world with nothing but a bracing organic mango-banana-protein supplement smoothie or some other such healthful concoction in hand.
Me, I need caffeine, a lot of it, before the lights turn on. I have been known to run into walls and doors on a not-so-irregular basis before I've had my first cup of java.
This, of course, presents some problems in hot weather. I still need the caffeine, but just the thought of drinking a hot cup of coffee, much less actually drinking it, makes me wilt.
So when the first few torrid days of the year hit last week, my sun-baked but properly caffeinated mind turned to one of my favorite summertime treats: iced coffee. I used to buy it every morning, plunking down my hard-earned dollars for a soothingly chilly cup of awakeness, complete with sipping straw. But coffee shops don't sweeten the coffee, so those huge granules of natural cane sugar just sit at the bottom of the cup like sand at the bottom of a tide pool, until accidentally sucked up in one grainy, oversweetened mouthful. And of course I probably could have paid off my car by now with the money I've spent on take-out coffee.
That's when I started making my own iced coffee -- and experimenting with new flavors, of course. And I learned that when it comes to feeding my summertime iced coffee addiction, I never need to step inside a coffee shop again.
I learned a few other lessons along the way, which I'm happy to share.
For one thing, hot coffee plus ice cubes equals watery, tepid coffee. For frosty morning coffee, make it the night before and chill it overnight.
Sweeten the coffee while it's hot, though, or the sugar will end up in a lump at the bottom of the glass, just as it does at the coffee shop.
Also, most drinking glasses don't like having hot coffee poured into them, especially when you're about to put them into the refrigerator. You can leave the coffee in the pot, if you like, but my iced coffee container of choice is a Mason jar; four cups of coffee, which unfortunately is about what I drink every morning, fits nicely in a Mason jar, with enough room to spare for milk or cream and lots of ice cubes. And the glass is designed to handle hot-- even boiling -- liquids so it won't crack or shatter when you pour in the coffee. Also, while it's not exactly a travel mug, it's more durable than most coffee cups on your morning commute to work.
When you're making your mixes, try adding spices such as cardamom or cinnamon to the coffee grounds before brewing. Consider adding almond extract, vanilla, chocolate or raspberry syrup along with the sugar after the coffee has brewed for even more flavor. And be sure to brew your coffee super-strong: The ice cubes will dilute it very quickly, even if you've chilled it well, and you'll be left with coffee-flavored bath water. And no one wants to drink that, even if it does contain caffeine.
Lastly, milk or half-and-half is fine if you're just brewing your own cuppa. But if you're making iced coffee for guests, consider whipping up some heavy cream and adding a little confectioners' sugar and cinnamon for a special touch, then adding a generous dollop to each guest's glass.
Take that, corporate coffeehouse!
THAI ICED COFFEE
PG tested
This recipe and those that follow are from "Your Guide to Coffee and Tea," by Sean Paajanen.
- 4 cups strong brewed coffee, chilled
- 2 teaspoons cardamom, ground
- 4 tablespoons sugar
- 1 teaspoon almond extract
- 4 tablespoons heavy cream
Brew coffee with cardamom in grounds. Add sugar and almond extract to hot coffee and stir to combine. Let come to room temperature, then chill for several hours or overnight. Spoon in cream and add ice.
Serves 2.
CINNAMON-CARAMEL ICED COFFEE
PG tested
Add the cinnamon before brewing for a spicy touch, not to mention the heavy dose of caramel syrup.
- 6 tablespoons ground coffee
- 6 cups cold water
- 1/2 teaspoon cinnamon
- 1/2 cup caramel dessert syrup
- Milk or cream to taste
Mix the cinnamon and the ground coffee and brew a pot of coffee as usual, place ground coffee and cinnamon in basket and water in back of the coffee maker. Add the syrup to the hot coffee and stir until dissolved. Chill through and serve over ice, with milk or cream to taste.
Makes 6 cups.
ICED RASPBERRY-CHOCOLATE CAPPUCCINO
PG tested
A light iced cappuccino with a bright raspberry taste.
- 1/2 ounce chocolate syrup
- 1/2 ounce raspberry syrup
- 1/2 cup strong coffee, chilled
- 1 cup milk
Combine ingredients and stir well, to dissolve the syrups. Pour over ice and serve.
ICED CAPPUCCINO
PG tested
- 1 teaspoon instant coffee
- 4 tablespoons heavy cream
- 1 teaspoon vanilla
- 4 ice cubes
- 3/4 cup water
- 2 teaspoons sugar
Combine ingredients in a blender and blend until smooth and frothy.
Serves 1.
COFFEE LATTE SHAKE
PG tested
- 1 cup coffee, strong and cold
- 1 cup cold milk
- 10 ice cubes
- 1/3 package instant chocolate pudding mix
- 2 tablespoons cocoa powder
- Hazelnut creamer
- Sugar, to taste
Combine everything in a blender, and blend until ice is crushed and shake is thick.
Serves 1.
First Published June 4, 2006 12:00 am
