I like my Nescafé Clásico hot, with a slosh of milk added for my innards’ sake (and to soften the coffee flavor down to my ET — Enjoyability Threshold).
But this afternoon — since it’s plenty warm about — I impulsively decided to make myself some iced coffee.
In order to stave off any frenzied emails asking for my secret recipe, I shall forthwith divulge the process by which I made my caffeinated concoction.
- Dump coffee crystals into mug.
- Add sugar.
- Add boiling water (for nigh-to-instant dissolution of aforementioned crystals — both kinds).
- Stir vigorously to finish off the “nigh-to” part of above dissolution.
- Add milk if GI tract (including the tasting portion) demand it.
- Add ice cubes.
- Stir.
- Wait.
- Stir.
- Wait.
- Drink.
Serves: one
Notes related to two of the above steps:
#11 — I skipped a few steps between this one and previous one. I actually had to repeat the 7-8 and 9-10 sequences a few more times, but I was trying to make a long story short.
Post-impulse analysis: Not again. At least not that way. I never did get the drink to the truly Iced Coffee stage. It was a very ungratifying way to drink coffee, in part because I had to wait so long.
Maybe next time I should use my Mr. Coffee Iced Tea maker! 😯
(Hey, ITF, how did I do with a food-related post?)
Try what I do for iced coffee: Whatever I don’t drink in the morning goes into the fridge until the afternoon.
I don’t care how hot it gets. NEVER ever will I drink iced coffee again. YUCK, YUCK YUCK!! Yup, it was so bad, I had to use a lot of CAPS. .
It was interesting, and fascinating in a slightly disquieting kind of way. Coffee is bad enough hot, it sounds even more atrocious cold!
But I think you’re on to something there at the end, you should definitely head in the direction of Iced Tea!
I’m having a glass right now.