A new friend recently re-introduced me to an old friend. I was at the TAS (Texas Archaeological Society) Field School in June where I made a lot of new friends. One of these friends always had a iced coffee drink in a Starbucks cup -one of those reusable ones with the straw. It’s important to note that there is no Starbucks in Del Rio, which is where the Field School was this year.
It turns out that he was topping off with coffee, milk, and ice from the hotel’s continental breakfast each morning.
I first drank iced coffee on fishing trips with an aunt and uncle. They mixed milk and coffee together in a gallon milk jug and refrigerated it the night before. It was a great treat while out on the lake in the early summer mornings.
Since then, I’ve always taken my coffee with no additives. Just hot, black and strong. This afternoon, however, I still had about a third of a pot of coffee left from the morning. Since it never tastes good reheated, I decided to pour it over ice and added some milk. No sugar. Just milk, ice, and coffee. I still prefer a nice, hot cup of joe, but iced joe ain’t half bad.
The related links below seem to offer “recipes,” but I say keep it simple. Let your coffee reach room temperature (you know… that pot you brewed this morning that still has some left over). Fill a cup or glass half full of ice. Pour coffee over it to about 2/3 full. Add milk (I prefer whole, but 2% or skim if you like). If sweetener is your thing, go for it. If you use hot coffee, you’re going to need more ice.
Hat tip to Paul, my archaeologist friend with the mystery cup of Starbucks!