The Ultimate Iced Coffee… Cold, creamy, sweet and strong. Just how I like it!
Ever tried making iced coffee at home?
It sounds like a good idea. Yet the moment you pour hot coffee over ice cubes, the mixture is watered down, and tastes nothing like the iced coffee at your favorite coffee shop.
Obviously this is not how baristas do it.
In fact, most iced coffees you buy are made with cold brewed coffee. As in, coffee that is mixed with cold water, left to steep for hours, then strained.
Cold brewing is a great method for making iced coffee. The problem is, I always forget to start my iced coffee the day before I want to drink it.
So today I’m sharing another method for quickie iced coffee that is just as rich and flavorful as iced coffee at coffee shops. Maybe even better!
I like to make iced coffees using fresh-made coffee and pre-made coffee ice cubes.
When you pour warm coffee over the top of the coffee ice cubes, they melt making the iced coffee even more rich and intense. In fact, the iced coffee gets even better with time, not weaker as the ice melts.
Once your coffee ice cubes are frozen, you can make an Ultimate Iced Coffee any time you like. I make large batches of coffee ice cubes, store them in a freezer bag, and use them all month long.
As you can see, this method also involves a little thinking ahead… Yet you only have to think ahead every now-and-again when you need to replenish your batch of coffee ice cubes stashed in the freezer.
Ready to get started?
Mix espresso (or dark roast coffee) with a little Wholesome!® Organic Blue Agave. That way, the sweetness isn’t diluted as the cubes melt.
Pour the sweetened coffee into ice cube trays and freeze.
Then when the moment strikes, place several coffee ice cubes in a tall glass. Add a little agave.
Then pour warm (or cold) coffee over the top and stir.
Pour in cream to taste.
For a slightly sweet and silky Ultimate Iced Coffee, I usually go with…
- 3 large coffee iced cubes made with espresso (6-8 standard ice cubes)
- 6 ounces dark roast coffee
- 1 teaspoon of agave
- 1 tablespoon heavy cream
However, the specific proportions are up to you. If you like your iced coffee creamier, or sweeter, adjust to your preferences!
Notice we’re using Wholesome!® Organic Blue Agave as the coffee sweetener. Agave is a fabulous natural sweetener that is more concentrated than sugar. Meaning, you can add less and still get a great sweet taste.
Wholesome!® Agave is considered a low glycemic sweetener, so it’s perfect for people watching their glycemic index.
Because it’s liquid, it is a great sweetener to add to beverages, eliminating sugar crystal settling at the bottom of the glass. I like to use agave in tea and lemonade as well!
The Ultimate Iced Coffee is a great pick-me-up this spring and summer. You can make one in your favorite to-go cup, knowing the coffee ice cubes will keep it cold (and strong) down to the very last drop!
Ultimate Iced Coffee
- 14 ounces espresso or dark roast coffee
- 1 1/2 tablespoon Wholesome!® Organic Blue Agave
- 4-6 ounces dark roast coffee
- Several coffee iced cubes
- 1 teaspoon Wholesome!® Organic Blue Agave
- 1-2 tablespoons heavy cream
Place several coffee ice cubes in a tall glass. Pour in 1 teaspoon of Wholesome!® Organic Blue Agave. Then pour slightly cooled coffee over the ice cubes, leaving room in the glass for cream. Stir.
- Then pour 1-2 tablespoons cream into the glass. Taste and add additional agave if desired.
NOTE: I usually make the coffee first, then go about with other kitchen duties to allow the coffee time to cool, before preparing my iced coffee. You can add warm or cold coffee to the glass, yet the iced coffee will stay cold longer if the coffee isn't scalding-hot.
Disclosure: This post is sponsored by Wholesome!®. All sweet-loving opinions are my own.