At this point in the school year, it's very go-go-go. I stay up late doing homework, go to bed late, wake up early, which naturally, leaves me reaching for coffee. It's been getting warmer in New Jersey and I have found myself drinking more iced coffee than usual. For most of my coffee-drinking career, I could never make a good iced coffee. It always ended up being watered down, or just wouldn't taste right. A few days ago, I found an espresso maker in my house, and that all changed. Replacing the drip coffee with a stronger espresso brew completely changed the game. For that matter, I want to show you how I make my now staple iced coffee drink that will be getting me through these last few months of school.
The first thing you are going to need is an espresso maker. Mine is a stovetop one, and it's pretty easy to use.
After brewing the espresso, I set it to the side to cool for a few minutes. Afterwards, I fill a glass with ice, and pour almond milk into it about halfway. I like putting a bit more milk than usual to tone down the strength of the espresso. I slowly pour the espresso over the milk, and take a moment to admire the beautiful swirls of color (optional but highly recommended).
And it's that simple!! This tastes absolutely amazing and far from the coffee water I used to end up with.
Thanks so much for reading.
- Suzan J
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