1 tablespoon brown sugar 1/4 cup half-and-half 1 tablespoon caramel ice cream topping 3/4 cup hot, brewed coffee Stir brown sugar into half-and-half until dissolved. Whip with a milk frother or small whisk. Pour coffee into a mug, and stir in caramel sauce until dissolved. Pour frothed … [Read More...] about Brown Sugar Caramel Latte
I will happily drink hot coffee any time of year. I have been good-naturedly derided for firing up the espresso machine on a ninety-degree afternoon. I have gone into a cafÃ© and ordered a latte in August. I have even drunk coffee with verve after working all day in the steamy weather of a tropical fishing village in Nicaragua. In short, Iâ€™m not shy about drinking hot coffee on a hot day. There are times, however, when an iced coffee hits the spot.
The question is: how to brew a hot coffee and chill it quickly, without watering it down. There is, in fact, a cheap, easy way of icing any coffee or tea drink on the spot. All you need is a cocktail shaker. Simply pour your drink into the mixer with three or four ice cubes, shake until cold, and strain your beverage into an appropriate glass. Itâ€™s simple enough, and this formula should work well for almost any coffee drink.
If youâ€™re going to go out and buy a cocktail shaker, youâ€™ll need to decide which style you want to purchase. The one I own consists of a cup-like base and a two-piece lid with a built-in strainer and removable cap. This works nicely because it doesnâ€™t require any special skill to use, and it reliably leaves a good crema on my espresso. There is another style of mixer which consists of two cups which fit together to create a sealed compartment for shaking the beverage. I get the impression that this kind of mixer is less common. I have not used a two-cup shaker, and it looks difficult, so Iâ€™m sticking to the three-piece model, if for no other reason, in the interest of keeping my precious coffee off the kitchen floor. Iâ€™m sure, however, that the two-piece style ultimately works just as well as its three-piece counterpart.
Now that you have your shaker, youâ€™re ready to start icing. Remember that itâ€™s better to put in too much ice than too little. If you donâ€™t use enough, youâ€™ll just end up with a lukewarm (and rather unsatisfying) drink. With that in mind, have fun! Iâ€™ve included some of my favorite iced coffee recipes below to provide a starting point, but I maintain that just about any drink can be iced. It just takes a little creativity.
CafÃ© Freddo (Chilled Espresso)
Begin with a double shot of espresso. Pour your drink into a cocktail mixer with three ice cubes. Shake well. Strain it into an empty glass. If you do it just so, you should be able to obtain a long-lasting, foamy crema on top of the drink.
Iced CafÃ© Americano
Begin with a double shot of espresso. Add an equal portion of water. Pour your drink into a cocktail mixer with three ice cubes. Add milk or cream to taste. Shake well. Strain it into a glass with fresh ice.
Regular Iced Coffee
Make a glassful of regular coffee in your preferred method (drip or French press). Pour your drink into a cocktail mixer with four ice cubes. Add milk or cream to taste. Shake well. Strain it into a glass with fresh ice.
Begin with a double shot of espresso. Add an equal portion of milk. Pour your drink into a cocktail mixer with three ice cubes. Shake well. Strain it into a glass with fresh ice.