I’m blogging from New York City today…I’m at the World Innovation Forum. I’m getting all inspired and letting my creative juices flow and I’m thinking about how I can be more innovative at work. (I think I heard a collective groan from my colleagues back in DC.) I realize this isn’t food related, but if you’re interested in more on the subject, check me out on Twitter…I’m annoyingly live tweeting the event.
Is it just me, or did it get damn hot out of nowhere? DC has been experiencing some particularly sticky weather…and my Mom in Phoenix tells me they’ve already broken 100 degrees! My parents also had the unfortunate experience of their air conditioner breaking at exactly the wrong moment. Oh. Yay.
If you’re anything like me, you’re a coffee addict. But it’s too hot out to really enjoy my cup of joe all hot and steaming. The last thing I want to do in the morning is cozy up with my Starbucks cup…it’s more likely that I want to hold a cool, icy cup to my forehead somewhere around 8:30 in the morning cause it’s already so freakin’ hot I’m gettin’ dewy!
So I’m going to share with you how to brew some kick-ass iced coffee at home.
How much coffee do you use to regularly? Double it. You need it make some supremely strong coffee to withstand the ice cubes you’ll be using later.
Milk, cream, half and half, sugar, Splenda, Stevia…whatever you add to your coffee
No matter how you brew your joe, drip or french press, you’re going to add twice the amount of coffee to your apparatus. Brew as usual. However many cups you make, make ’em.
Once your coffee has been brewed, let it cool down to room temperature. Then stick your pot, french press, whatever, in the fridge overnight or for a few hours.
After the coffee is ice cold you can make your usual cup with all the fancy sugar substitutes and fat-free milk that your heart desires.
Drink. Sip. Slurp. I like slurping.