I love hot coffee when the weather is cold, but iced coffee is what gets me through the day during the summer and fall. Iced coffee can be very refreshing and, like its hotter counterpart, it can be served in a wide variety of ways. One of the best tricks to making good iced coffee is to serve it with coffee ice cubes instead of regular ice. Regular ice may keep the drink cold, but that extra water dilutes the coffee as it melts, leaving you with a drink that is far less tasty than the one you started with. Since I prefer to sip my cold drinks instead of gulping them down, that extra time buffer is a huge bonus for me.
Coffee ice cubes are very easy to make. First, brew up some strong coffee and let it cool to room temperature. You can use a regular drip coffee maker, a Keurig or even instant coffee dissolved in hot water. I prefer to make the coffee a little bit stronger than I normally might because cold temperatures tend to dampen flavor slightly (this is the same reason that your ice cream base might taste sweeter before it is frozen, but perfectly balanced after churning). Next, pour the coffee into an ice cube tray. I like to use big silicone ice cube molds because they have a great shape and you need fewer cubes per cup! You can leave the cubes in the tray until you’re ready to use them or transfer them to a ziploc bag/plastic tupperware container and keep them on hand in your freezer.
How to Use Coffee Ice Cubes
Coffee ice cubes can be used in a variety of ways. They can be added to warm coffee to cool it down or cold brew coffee to keep it cold. They can be added to milk for an easy twist on an iced latte. They can also be tossed into the blended and blended with other ingredients to make a very potent ice blended coffee drink. Surprisingly, they’re also good when paired with cola, too!!