Putting cubes of solidified coffee in your iced coffee—instead of tedious water—isn’t accurately a new coffee “hack,” though Starbucks has motionless to get in on a solidified upgrade, and they’re offered it for only underneath a dollar.
Though some rebuke coffee cubes as a sinister add-in that “ruins a indispensable balance of H2O and coffee for good-tasting cold drinks,” a lot of people preference a additional boost a caffeinated ice crystals move to a beverage.
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At their many basic, coffee ice cubes are done by frozen plain ol’ coffee in ice brick trays. Then, when they’re combined to coffee, they intermix your icy libation with more coffee as they melt, rather than water. It’s a flattering elementary judgment that doesn’t need a ton of improvement, though there are ways we can jazz ‘em up:
- Use stronger coffee: Rather than stuffing your trays with cold season coffee, try cold brew, espresso, or—if we need that honeyed energy-giving proton some-more we ever have before—cold decoction concentrate.
- Sweeten a deal: If we like a some-more sweetened brew, get a small elementary syrup or, heck, chocolate syrup in a brew there.
- Add some creamer: If you’re disturbed about your coffee-to-dairy ratio being thrown off by all that diluted coffee, we can supplement a dash of cream (or like, almond milk) to any small cube, ensuring your libation is good to a final drop.
You could also only splash faster, though it’s good to have options.