summer

The Best Way to Drink Your Iced Coffee

Dana Velden
Dana Velden
Dana Velden's first book, Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook (Rodale Books) is available where ever books are sold. She lives in Oakland, CA.
published Aug 17, 2016
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(Image credit: Susanna Hopler)

Summer mornings are cool where I live, so a hot caffeinated beverage is actually pretty nice and cozy. But eventually the fog lifts and summer temperatures descend and suddenly everyone is limp and lifeless, totally unable to cope. Crying out for the return of our blessed fog, we have no choice but to reach for the next best thing: iced coffee.

I think most people know this by now, but just in case, let’s be clear: Iced coffee is not regular brewed coffee with a few ice cubes tossed in. No, no, no! Iced coffee must first be cold-brewed, which is a method of brewing coffee in cold water, usually overnight, to produce a mellow, smooth, totally delicious drink. The resulting brew is then poured over ice and consumed, with or without the
usual additions of sugar and milk.

Iced coffee with lots of milk has saved my limp butt more ways than I can count, but iced coffee with a dollop of sweetened condensed milk stirred in has moved mountains. Just the act alone of pouring a ribbon of rich, thick, sweet, unctuous SCM into a glass of chilly cold brew on a sweltering afternoon can perk me up.

Not a coffee drinker? Thai iced tea is a marvelous substitute.

Accomplish Cold Coffee

(Image credit: Susanna Hopler)
Filed in:
Beverages
Coffee