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Every year, usually around this time, I feel the strong urge to make the shift from hot coffee to iced -- and once I switch, I usually stick with it until fall rolls around. It's a bit of a coffee conviction. And I happen to be more particular about my iced coffee than my lattés and drips. To me, it's important that the coffee be strong enough to stand up to a generous ration of milk, but there should be enough ice to ensure that the coffee stays cold, and the sides of the cup dewy. The solution to what seems like an insurmountable challenge? Espresso ice cubes, of course!
With just an ice cube tray and a little planning, you too can soon be sipping a frigid, rich iced coffee in the comfort of your own kitchen.
- 1 to 2 cups brewed, cooled espresso
- 1 cup sugar
- 1 cup coffee, cooled
- Milk to taste
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