Super Creamy Coffee Sipper

Super Creamy Coffee Sipper

Why haven’t I done this before? I saw the idea of freezing coffee ice cubes from a link on Facebook and it’s really quite brilliant. I added some rum to mine and some sugar to make them a bit sweeter so the end result would be more dessert-like. This is just one beautiful idea for these coffee ice cubes. I have been keeping a supply of them (with and without rum) to add to my regular iced coffee with caramel syrup. This is just a smart idea if you like iced coffee drinks. Watered down coffee is the WORST. This is a great thing to have on hand if you live in a place like Tucson that’s just boiling hot in the summer. I barely want to turn the oven on or even cook ANYTHING involving heat. I find myself scrambling to find fun new cool foods and drinks to survive. This one is great and is in my regular rotation now. It’s especially nice when you want something creamy that doesn’t really taste like there is a ton of alcohol in it (Bailey’s is SO dangerous that way).

Super Creamy Coffee Sipper
6 cups double-strength brewed coffee, preferably a bold or extra bold roast such as Italian roast or French roast
2 tablespoons raw sugar, or to taste (optional)
1/4 cup rum, (optional)
1 cup Bailey’s Irish Cream (or similar)
Extra coffee, if desired

1. Allow the coffee to cool down. Meanwhile add sugar to the pitcher and stir till dissolved. Add the rum, if using. (Remember that if you add too much rum the ice won’t freeze right).
2. Once the coffee has cooled, pour it into an empty ice cube tray. Stick the tray into the freezer and freeze the ice cubes till solid.
3. Place ice cubes in a short glass. Add Bailey’s to the glass and stir a couple of times. Add some extra coffee if you want more coffee in your drink.
4. Sip slowly with a book on the porch.

Tucson is so fun and moody during monsoon season.

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2 thoughts on “Super Creamy Coffee Sipper

  1. Pingback: Coffee and Cream Martini | A Poet in the Kitchen

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