Monthly Archives: April 2011

In search of the perfect iced coffee

It’s that time of year again – you know, the time where it gets sodding hot and sunny. With sunny and hot comes thirsty and a desire for something cold. Iced coffee. Why not?

I don’t know why I got the itch for it, but something inspired me to make iced coffee. After looking around for decent recipes/mixes I’ve not really found one that seems perfect, you know? I quite like the idea of sweetened black iced coffee, but it’s hard to get right, and would most likely end in more failures than successes. Not that I won’t work on that, but that will come later. Instead I have a work in progress recipe for a nice white sweetened iced coffee. It will likely evolve but here it is right now:

For roughly two glasses:

  • 600 ml regular strength coffee
  • 30 ml vanilla syrup
  • 60 ml sweetened condensed milk

Make the coffee as you usually would, i.e. percolator, cafetiere/french press etc. and allow it to cool, then stick it in the fridge. If you’re worrying about ice diluting regular strength coffee, don’t. There’s a secret weapon at the end of the post that you’ll like, if you’re that worried.

Once the coffee is nice and cold, get your favourite blender and pour in all your ingredients. Blend. It should mix up well and end up with a nice froth on the top. If it doesn’t… blend more.

Grab a glass and fill it with ice. Plenty of ice. Don’t be shy. Pour the coffee mix over the ice, and give it a good swill around to give it a chance to really get nice and cold.

Drink. Enjoy.

Secret weapon:

Coffee ice.

Yep, you heard. Coffee ice. It’s a simple solution if you’re worried about the ice diluting down regular strength coffee. Most iced coffee recipes you see online talk about using double strength coffee, which is just plain silly. Most people will need to dilute double strength a good way before having a palatable drink. So regular it is. While you’re preparing your coffee, after letting it cool, but before putting it in the fridge, pour some of it into ice trays to put in the freezer. It’s that simple. I would highly recommend buying separate ice trays for this though, as the ice cubes go somewhat sticky and make a huge mess of the trays.

But yeah, that’s it. Secret weapon is ice cubes made of coffee that won’t dilute coffee. It’s really that simple. 😀

This whole recipe is a work in progress, so I’ll update it if I figure out different measurements, or ingredients. Enjoy. Comment if you have any suggestions etc.