I'm not much of a coffee drinker. Well, I used to be but for some reason it doesn't agree with me too well these days. A few years back I quit it all together and felt much better. However, nowadays I have an occasional cup that that seems just fine. So what better right now in JUNE than iced coffee! It is easy to make, refreshing and you still get your caffeine kick to boot!
Cold coffee just isn't a thing around here. So much not a thing, that I have never ever seen it anywhere. If you are just tuning it, this is southern Spain where the coffee is hot and generally strong. Usually served in a small glass or in a white porcelain cup and saucer. It doesn't come in paper cups and isn't drunk on the run, outside school gates, driving to the mall or delivered to cars through tiny glass wickets. No, that is all foreign. Coffee is generally enjoyed at a cafe with toast. Yes, toast. And I gotta' say, it's pretty darn good!
All that being said, you can still make your iced coffee at home and here's how it's done.
First things first, I used instant coffee for this recipe. If you can even call it a recipe. A stretch I would probably say. Nonetheless, it's a recipe today. You can brew your own coffee if you prefer to do it that way.
As for the measurements, it is done strictly on taste. If you prefer a stronger coffee, add more coffee granules, more hot water and less milk. As I am not a big coffee drinker, this version is quite weak. However, it still gives the coffee hit with a cool and creamy edge.
If you want to make the milk a little frothy, put the entire drink (ice included) in a jar with a lid. Shake vigorously and then pour into a cup or glass. This was actually what I did this time around.
Next time the caffeine craving hits and it soaring 30 plus outside, head for the ice cubes instead of the coffee pot.
Serves 2 / Prep time: 5 minutes / Cooing time: 15 minutes / Cook time: None
2 Teaspoons instant coffee
1/3 Cup/80 ml boiling water
2 Cups/480 ml milk
2 Tablespoons sugar (if required)
Dash vanilla/almond extract
Lots of small ice cubes
In a small glass, add the instant coffee, boiling water and sugar (if using). Stir well and put in the fridge to cool for about 15 minutes.
In a large glass jug, add the ice & cooled coffee mixture. Give a good stir. Add milk and vanilla or almond extract. Stir really well and serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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