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. —Merrill Stubbs
1 to 2 cups
brewed, cooled espresso
Milk to taste
In This Recipe
Pour the espresso into an ice cube tray and freeze for at least several hours.
Meanwhile, combine the sugar and 1 cup water in a small heavy saucepan and set over medium heat. Stir until the sugar dissolves; when the liquid comes to a boil, simmer for a minute and then remove from the heat. Cool completely.
Put several ice cubes in a large glass, pour the cooled coffee over the top and add sugar syrup and milk to taste. Sip slowly as you read the paper.