With summer on the not so distant horizon, we’re starting to consider making our biannual transition from hot coffee to iced coffee. Iced coffee is, quite simply, the best way to cool down on a hot summer's day (and it gives us that much-needed caffeine kick too. Hurrah!).
Yet, the worst thing about iced coffee is when it’s diluted by the very thing that gives it its name: ice. Which is why we’re loving the new TikTok trend of putting coffee ice cubes in your iced coffee.
#tiktokmademebuyit: Editor-approved viral TikTok products to buy during Amazon Prime Day 2022Gallery14 PhotosThe idea has seen a boom in popularity of late, with #coffeeicecubes amassing an impressive 1.4 million views on the video sharing platform and the whole idea behind it is to make ice cubes out of coffee to keep your summer drink cool and full of flavour for as long as possible.
Plus, it’s super easy to make a tray of the cubes for yourself as well. Below, James Carter, coffee expert at Coffee-Direct.co.uk reveals exactly how to make these small morsels of goodness at home.
How to make coffee ice cubes
Ingredients
A batch of fresh, strong coffee made to your taste (even with a bit of cocoa added if you’re a mocha lover). Before adding milk, see our tips below.
Method
Ensure your ice cube tray has been thoroughly cleaned. Silicone trays are best to use for easy removal of the cubes when they are ready.
Using either a fresh batch of strong coffee or leftovers, allow coffee to cool to room temperature. Carefully pour the coffee into your trays and place into the freezer; 450ml should be enough to fill most ice cube trays.
The cubes will be ready to use in 3 to 4 hours depending on your freezer temperature. They will be usable for around 2 weeks after the first freeze.
Top tips for making coffee ice cubes
For an extra creamy boost you can add milk to the coffee brew, but it has to be at the right ratio.
“You can add dairy for an extra creamy boost,” Carter explains. “For this addition, an 8:1 coffee to milk ratio is best as too much milk can reduce the freezing quality.
“Instead of regular coffee, you can also use cold brew coffee for your mixture. It freezes quicker too!”
It’s also best to customise the mix after you’ve poured in each cube. “Be creative with your choice by adding mint, cinnamon, or even add a sprinkle of chocolate milk mix for a mocha variation,” Carter adds.
“For the firm favourite, caramel macchiato, combine 240ml iced coffee, 240ml milk and 60g caramel. Whisk until combined and pour the mixture into the ice cube tray.”
Once poured and frozen, it’s best to store the cubes in a sealed food bag to prolong the use and prevent any ‘external aromas’ in your freezer from contaminating the cubes.
We know what our freezer will be full of this summer.
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