One of my favourite things to make in hot weather is iced coffee. There is something about it that is so decadent, yet it is hardly different than our regular drip coffee. This is definitely not a food blog, and I am not a gourmet cook, but I'll share with you my method of making iced coffee.
1. Make a pot of strong coffee. We generally buy Kicking Horse brand coffee simply because it comes as whole beans, is organic and fair trade. If we make it out to Ten Thousand Villages, we buy a few packages of their whole bean version of the Ethiopian Blend.
2. Pour some of it into an ice cube tray to make coffee ice cubes. You can use regular ice cubes, but I'm not a fan of weak coffee, so I'd rather not water it down when the cubes melt. If I think of it, I save leftover coffee and use that for ice cubes. (I bought my non-plastic ice cube trays at an MCC. Took some getting used to, but I love them now.)
3. Chill the coffee in the fridge.
4. When cool, doctor it up the way you'd like and add a few ice cubes to keep it cold. Normally I don't put sugar in my coffee, but for this, about a half teaspoon makes it extra special.
It tastes like heaven. Funny how a temperature change can make a world of difference. It feels like such a treat and I am even more pleased when I think about what a simple pleasure it is.