Iced Coffee To Go

⏳ Time

5 minutes

🥕 Ingredients

🍽️ Servings

Description

I recommend using skim milk because iced coffee should be rich yet light. We'll leave the heaviness and density to hot coffee drinks. In the thermos version: condensed milk will settle at the bottom, and before drinking from the thermos, you need to shake it lightly like a bartender. The ice will cause the condensed milk to mix slightly with the bitter coffee but won't let it dissolve immediately. Drinking it this way is much more interesting, you must try it. However, this will probably work if you have a cup that retains temperature well (a steel one keeps ice in solid form for 1.5 hours). I always add salt to my coffee (both hot and cold). I prefer it that way. You can skip this if you have any reservations about it.)))

Ingredients

Ground Coffee - 1½ tablespoons
Salt - a pinch
Water - 5 fl oz
Condensed Milk - 2 teaspoons
Milk - 2 fl oz
Vanilla salt - to taste
Ice - 6 pieces

Step by Step guide

Step 1

In the evening, pour the coffee and salt into a French press and add cold boiled water. Stir thoroughly to avoid lumps, cover with the lid (without pressing down!), and place in the refrigerator overnight. If you don't have ice in the freezer, prepare some.

Step 2

In the morning, gently press down on the French press to make strong iced coffee. If you're preparing coffee to go in a thermos, add a handful of ice (6–7 cubes) to the cup, pour in the coffee, then add the condensed milk (without stirring!), and finally pour in the cold milk with dissolved vanilla sugar, close the lid without shaking, and take it with you.

Step 3

To make the drink for a regular cup: Follow the evening step. Then in the morning, add the required amount of ice to a clear cup, pour in the coffee, then the condensed milk, and then the vanilla milk. Insert a straw. Drink without mixing: first the condensed milk, then the middle layer, and finally the milk.