Iced Coffee

Thanks to a super-charged (and incredibly useful) Caribou gift certificate (thanks ladies), I've been over indulging in one of my few favorite things about this season we call summer: the iced coffee.

"BUT WAIT," you proclaim, "I've seen you drink said coffee in the wintertime... what gives?"

First of all, no you haven't. What you've seen is a caramel, skim, latte derivative. It's totes different.

Second of all, mind your business... this blogpost is about me, not you.

Anyway, the iced coffee is one of the very few things that gives me relief during the wet, hot, American DC summers. The other things are:

1. free air conditioning2. fenwick island, delaware
3. snoasis snoballs

(You know, I wish it wasn't so hard to stay on-topic.)

Okay, so, my job requires me to read a lot of blogs, and that works out well for me because, well, I read a lot of blogs. One of the non-work related blogs that I throw in the mix for a li'l something different is the Splendora blog. And when I read it the other day, I learned a li'l trick about iced coffee that has dramatically affected the way I enjoy my treat: the coffee ice cube:

...A friend of mine recently showed me the way with coffee ice cubes. Brew a nice big pot of coffee at night, let it sit for an hour or so to cool off, and then fill up 2-3 ice cube trays with the coffee. Brew another pot immediately afterwards and stick it in the fridge overnight. The next morning wake up and make your iced coffee with the coffee cubes and be prepared for an iced coffee with not only a bolder taste but that will jolt you through your day like none other...

Simple, right? I agree. And it makes all the difference in the world. I plan on seeing if this translates to other favorites... mojitos, margaritas, bloody marys, mimosas, etc. (We tried the pre-made, frozen, slushy margarita at our fabulous beach bonfire and the results were magical, so I have high hopes.)