It’s HOT! Chances are, no matter where you live, the hottest days of the year are upon you. The “dog days of summer” are supposed to arrive in August but who’s to quibble about a mere six days: it’s sticky, it’s blazing and you’re probably uncomfortable now..
Iced coffee to the rescue!
To help you weather the hot weather, we’ve found three iced coffee recipes that are sure to keep you cool, calm and collected. Take a look below.
Cold Brewed Iced Coffee
This iced coffee takes a bit more work in that you need to cold brew your coffee. But cold brewing is easy: all you need is a Mason jar and a sieve. Then take your ground coffee, place it in the jar, pour cold water over it, cover it, and leave it overnight. In the morning, take the sieve and strain the coffee twice (you may want to also use a coffee filter to get rid of any silt).
Then put some of the coffee in a glass and add ice cubes. Add milk, sugar and/or flavoring as desired.
Ultimate Iced Coffee
This recipe comes courtesy of AllRecipes.com. It also uses cold-brewed coffee.
You will need:
- One-third cup of medium-ground coffee.
- One and one-half cups of filtered water.
- Coffee ice cubes (you will need to have them already prepared).
- Two packets of a granulated sugar substitute (the recipe recommends Sweet’N Low).
- Milk (if desired).
To make:
- Make the cold-brewed coffee at least 12 hours beforehand (see recipe, above).
- Place the coffee ice cubes into a tall glass and then pour the cold-brewed coffee over them. Sweeten to taste and add milk as desired.
Note: you can double the recipe. What’s more, the iced coffee should stay fresh for up to 24 hours refrigerated in a covered jar.
Affogato al Caffeè (Vanilla Ice Cream and Coffee)
These sweltering days sometimes take something more powerful in its cooling properties than “just” iced coffee. So here’s a recipe for ice cream and coffee, courtesy of BBCGoodFood.com.
You will need:
- Twelve (12) scoops of vanilla ice cream (the better quality ice cream, the better the drink, so don’t scrimp).
- Six (6) shots of hot espresso.
To make:
- A few hours beforehand, take the ice cream and form six to 12 balls. Lay them on a freezer-proof tray. Then place the tray in the freezer.
- When you’re ready to serve, place the ice cream balls in six small glasses/bowls.
- Pour one shot of espresso over each.
- Stir the ice cream into the coffee a bit, so that the ice cream starts to melt and the espresso starts to cool.
- Make sure to serve right away.
No matter what iced coffee recipe you use, make sure you use our premium, organic Ubean Coffee. Find the independent distributor nearest you today.