Making Flavored Coffee Ice Cubes
How to Make Iced Coffee to satisfy your coffee fix in the summer. When it is too warm out to drink a hot coffee, try making flavored coffee ice cubes! Iced coffee is a refreshing way to start your day and also a cool afternoon pick me up when it’s too hot for a cup of hot joe.
Do not throw out your left over coffee in the pot! Now that summer is heating up you can tell your coffee to “Chill out” and freeze it into coffee ice cubes. Instead of throwing out leftover coffee, fill up your ice cube trays and add some chocolate for extra flavors. Once the coffee ice cubes have frozen you can fill up your glass with ice, pour in milk and stir. As they melt, they will not dilute the flavor of the drink. You will have an iced coffee drink to rival what the fancy coffee shop offers.
Our quick video tutorial shows you how to make different flavor ideas for coffee ice cubes so you can enjoy a refreshing iced coffee treat!
Learn how to make the perfect cup of coffee.
Instructional Video On How To Make Flavored Coffee Ice Cubes:
- Hot coffee (regular or decaf)*
- 6 to 7 ounces of Mexican chocolate**
- 8 cups cold milk***
-
Pour hot coffee into a large pitcher. Add the Mexican chocolate squares and stir until dissolved. (Can also add flavored liquors or regular chocolate for flavoring).
-
Fill ice cube trays with coffee. Place in freezer to chill until frozen for 3 to 4 hours. Once the coffee ice cubes are frozen, empty the cubes from the tray and store them in a resealable plastic freezer bag.
-
Remove ice cubes from freezer and loosen up the ice cubes in the tray. Fill a medium sized drinking glass all the way to the top with the coffee ice cubes. Pour in the milk till glass is about 3/4 filled. Let the ice cubes sit in the milk for a couple minutes to dissolve or stir until ice cubes are mostly dissolved and enjoy.
-
Leftover ice cubes can be stored in a resealable freezer bag or remain in the ice cube trays until ready to use.
-
Makes 4 servings
-
Variation Idea: Place frozen coffee ice cubes in the blender with some milk (an maybe somer Baileys) and make myself a coffee slushy on hot days.
*Important to make sure the coffee is hot in order for chocolate to dissolve in coffee.
**A good Mexican Chocolate such as Ibarra Mexican Chocolate, will have cinnamon and cloves already in it. If you can not find Mexican chocolate, use semi-sweet chocolate and add a heavy dash of ground cinnamon and a pinch of ground cloves.
***Can use skim milk, 1%, 2%, whole milk or cream depending on your preference.
