And summertime equals cool drinks.
Usually cool drinks equals gin and tonic or mojitos or daquiris.
Don't you love how I've gone all analytical and equation-oriented?
Yeah, me neither.
I digress. Today we're going non-alcoholic and I'm going to teach you nice folks how to make a pretty fabulous iced coffee.
Oh, I hear you thinking out there. Iced coffee? Pfft, Carrie, you pour the coffee that's leftover in the pot over some ice cubes. Done and done.
No. No, this is better. You gotta trust me. I know about exactly three things: Dramatic interp, the care and feeding of little boys, and how to make a dynamite iced coffee. (Technically, I might know more than that, but those three are somewhere at the top of the list.)
So. Iced coffee. Also known as NECTAR OF THE GODS.
Okay. So here we go.
2-3 c Cooled Espresso or coffee, or a combination of the two
1 c sugar
1 c water
Milk to taste
Pour your cooled coffee into your very nicest ice cube tray. The fancy one. The one you reserve for company. Or the plastic one you got at Target. Whatever makes your skirt fly up. Freeze until ...frozen.
Combine water and sugar in a heavy saucepan. This is just a simple syrup, and you can use it for other things, too. (Read: mojitos.) Stir until the sugar dissolves, then bring to a boil. Boil one minute or so and then cool completely.
Ugh. Those last two words. Cool completely. I hate waiting.
But wait you must. Because if you don't wait, you'll undo all the hard work you did freezing that espresso. And that was hard work, am I right? Whew.
Then you put your frozen cubes into a glass. Pour cooled coffee over the espresso cubes.
Add the simple syrup (a tablespoon does it for me) and milk to taste.
Am I the only one who likes to watch the milk do it's thing? I think it's pretty.
Then you stir and enjoy. Thank me later!