Summer is in full swing, which means it’s the time of year for iced coffee! And if you’re anything like me this coffee recipe is your saving grace during the brutal Texas summer!
Iced Coffee… with Coffee Ice!
I truly enjoy iced coffee. Smooth, robust, and creamy, with a hint of sweetness, and a healthy dose of caffeine. But it’s always a massive let down when you get to the end of your glass and all you’ve got left is that gross, unappealing pale brownish water.
The solution is simply and easy… Coffee ice cubes!! Pour your Texas roasted drip style brewed coffee into ice cube trays and freeze. Personally, chilling the coffee before hand result in the best taste overall. Dark roast coffee creates the strongest tasting coffee ice cubes… Eight hours later pull them out of the freezer and they are ready to go with any of your existing coffee recipes!
At the Texas Coffee Club we are big fans of silicone ice cube trays for making coffee ice cubes. The cubes are incredibly easy to pop out, and I love the perfect shapes they can create. Plus, washing them is super easy, because the coffee ice cubes produce oils on the top of the cube.
Next time you want iced coffee, try out this iced coffee recipe and I promise you’ll never go back to plain old water ice cubes!
Brew 1 to 2 cups of Texas roasted coffee, pour-over/ drip coffee preferably.
Put the coffee in the freezer for one hour to chill.
Pour the chilled coffee into a silicone ice-cube tray and freeze for 8 hours.
Pop-out the coffee ice-cubes and add them to your daily iced coffee routine!