It’s no secret that I’m a big coffee fan. But sometimes, it’s just too warm for a hot brew, and iced coffee is an absolute must. Until now, I’ve settled for sub-par iced coffee, made with strong hot coffee over ice, and non-dairy milk that sort of morphs into something weird when in contact with the coffee. Thankfully, those days are over.
The key to the perfect iced coffee is quality ingredients: cold brew coffee (which has a smooth taste and isn’t bitter at all), super creamy milk, ice cubes, and sweetener of choice (optional).
The Perfect Iced Coffee
Cold Brew coffee
Califia Farms almond milk (available at Whole Foods)
Handful of ice cubes
This is hardly a recipe—more like the perfect ratio of ingredients. My personal preference is 3 parts coffee, 4 parts milk. I make my coffee using a 16oz Tervis tumbler, which has lines that make it super easy to measure. But if you don’t have a cup like that, try a 1-1 ratio and then add a little extra milk until the taste is to your liking. Once it tastes the way you want it, add any sweetener you might want (I prefer mine unsweetened, but recommend liquid Stevia, as it mixes in really well), then ice. Enjoy!
Are you an iced coffee fan? Do you ever make it at home?