#25. No. THIS is Iced Coffee.

Iced coffee MUST be cold before it is served over ice. There is no substitute.

Sure, if in a pinch you must brew a cup and throw it on the rocks, let it be, but that’s simply not iced coffee.

(Oh! the horror of seeing coffee shop employees dump gallons of hot coffee into vending thermoses and try to pass it off as Iced…. Nuh-uh. Nahta gonna happen.)

Making iced coffee is an art. And a responsibility.

One that we take seriously in my home.

I’ve recently been on an extremely good run of making deliciously delightful drinks during dog days de d(s)ummer. And here is how I’ve been doing it:

1. I’ve been mixing Café du Monde’s Coffee with Chicory with random coffees (usually a Brooklyn Java from Fairway) in a 2:1 ratio in an…
2. Old-fashioned percolator. No need for pour-overs, drips, or french-presses.
3. After brewing, it must be left to cool before being REFRIGERATED.
4. Once COLD, mix in glass with (Trader Joe’s Organic) Heavy Whipping Cream to desired lightness. And then…
5. Add sweetener. We prefer (Pure Via) Stevia. And then…
6. Shake vigorously. And finally…
7. Add ice.

Enjoy your coffee milkshake. And thank me later.