If there’s one thing I love more than jam (and that’s a hard thing to believe) it’s coffee. The drink of the gods. The drink that makes the period between 8am-10am almost bearable. The drink that keeps me up late because I shouldn’t have decided to have that cappuccino when the waiter offered after dinner. The drink that makes you feel like a proper adult. And something I love to drink when it’s ice cold. Today on the blog I thought I’d share with you my recipe for iced coffee.
Now I may be writing this in the middle of February when there’s still a chance I can wake up in the morning and find snow outside, but iced coffee is a great drink when you know how to make it properly. I really prefer to make this as home rather than buy it in the store as when I figured out how cheap it is to make, the idea of handing over £4 for something I can make from leftovers is ridiculous.
I’m not much of a brand aficionado but I will admit that I will always buy Starbucks given the chance. Pro tip: don’t but the coffee in the store as I found it can be cheaper to buy bigger bags in Tesco, especially if you buy the beans and grind them yourself. I bought a cheap hand grinder from eBay but will be asking for a fancy machine one for my birthday. Another big plus is that the Starbucks packaging is much more prettier to have in your kitchen than a bag of *VALUE BEANS* sitting out.
So how do you make Starbucks style iced coffee and how do you make it taste so good?
Firstly, make sure you have a good ice tray. I don’t like the silicon moulds as the ice seems to stick to the mould rather than easily pop out. A good old fashioned solid tray will do the job. When I make iced coffee I don’t grind or smash the ice up in to pieces. Popping a few cubes in the glass does the job for me. A good hack you’ll see on many sites is to make ice cubes form leftover coffee. I’ve tried this in the past and though it would work, but I ended up with extremely bitter coffee. Adding sugar does help but you don’t want a sugary mess in a sup, especially after recent new that flavoured coffees can have up to 25 spoons of sugar in them. Good old fashioned frozen water is best.
The only really fatty ingredient you’ll want is the milk. Whole milk helps when your ice melts as it gives a better texture than skimmed milk, which is already quite watery to begin with. Also, don’t use cream as it sits quite heavily and won’t feel nice in your stomach an hour after drinking.
Here’s my guide/ recipe on what to do and the ingredients you’ll need:
-1 Cup of coffee
-Enough ice cubes to fill a glass
-Your favourite flavouring/ extract. Vanilla extract and any type of coffee syrup will do.
-A big glass & a big straw
Step 1: Brew your coffee. Make two cups. One to drink hot because we all need coffee, and one to keep in the fridge cold.
Step 2: When you’re in the mood, get that coffee out of the fridge
Step 3: Take a tumbler, or any large glass, and fill it with ice.
Step 4: Get your sweet ingredient (the extract or syrup) and pour a teaspoon in.
Step 5: Pour your coffee in and stir it with a straw. You’re syrup will have mixed when you can’t see any of it sticking to the bottom of the glass.
Step 6: Get your milk and pour it in to the top. Stir agin.
Step 7: Drink that delicious coffee.
Now if the coffee is still a little bitter you can pour in some more syrup or a sweetener. Just remember that if you get to the point where you can’t taste the coffee any more, then you’ve just made a ridiculously sugary drink.
If you can’t find the time to make this delicious recipe… We wouldn’t normally take you straight to the source, although Starbucks Iced Coffee can be modified by the staff if you require so. So go in and ask for a plain iced coffee if you’d like to avoid added sugars. You could also do the opposite by adding cream, sugars and sauce if you are that way inclined! Check out how the iconic design was made for Starbucks by brand agency Pearlfisher at: http://www.pearlfisher.com