Iced coffee on a hot day is a special treat. But, I’ll tell you a secret, I’ve never like the taste of iced coffee from coffeehouses. They tend to be bitter or watery (sometimes I think they hate coffee).
Making it at home is so easy, and it’s cheaper, tastes greats, and I only have to walk into my kitchen to get some!
The easy way to make iced coffee is to make a double pot of your morning coffee. Pour your morning coffee, then put the rest in a pitcher in the fridge. It works for me, but it can take time to build up. You can always just make a pot of coffee and then chill it, but cold-brewed coffee will make a batch of coffee concentrate. I’ve not tried making the cold brew. Have you?
A sweet, but not sweet, thicker iced coffee. To start, sweetened condensed milk is added to the bottom of a glass. Then the coffee is brewed right into the cup using a phin, a special coffee maker. The beans used are dark (dark, dark) roasted robusta beans*, which makes for a strong coffee. Once brewed ice is added.
You can achieve a similar effect by making a cup of espresso and pouring it over the condensed milk. You can make espresso at home using an AeroPress Coffee and Espresso Maker, which runs about 20 bucks and makes a pretty decent espresso. You could also pick up a phin, which is about $7. I have not used a phin yet, but they are used in the Vietnamese restaurants.
Very similar to Vietnamese coffee, but less strong, less sweet, and has spices, such as cardamom and cinnamon, added to the coffee.
Or Eiskaffee — basically a coffee float made with brewed coffee and vanilla ice cream then topped off with whipped cream.
Have you tried any of these fun coffee drinks? Do you have a special iced coffee drink?
*Many sites call for using coffee with chicory, but that is the Americanized version, Vietnamese coffee does not use chicory. Vietnamese immigrants missed the dark, rich flavor of their homeland’s coffee and added chicory to beef up the weaker American coffee. Now, we have dark, rich coffee available.