Friday, August 8, 2014
The boomin' iced coffee setup
Sugar dissolves best in hot liquids, which is why my engineer father used to add it before the cream could cool it down. (He now takes it black.) Dunkin Donuts used to dissolve their iced coffee sugar in a bit hot coffee, or maybe they still do -- I now take "liquid sugar" in my DD iced coffee, which is just sugar syrup. But sugar syrup involved boiling and cooling water, so I use a trick I got from a bartending book: put confectioner's sugar and water into a jelly jar and shake the crap out of it.
The recipe: scoop powdered sugar into a spill-proof Contigo mug, add a shot of cold coffee, seal, and shake like a martini. Add coffee, cream, and coffee ice cubes. The Contigo keeps the ice unmelted for hours, enjoy the new summertime staple.