Hello, hot weather and warm summer days! It seems pool season has arrived, and with it, the noticeable shift in our dietary cravings. Gone are longings for warm foods and steaming beverages. With the mercury rising and the sun high in the sky, I've come to realize that having my beverages on ice is the way to go. With this in mind, I've rounded up some less-than-ordinary ways to enjoy your coffee. These are guaranteed to breathe new life into your summer entertaining. I can assure you this: guests will ask about the delicious coffee that forms the base of each of these marvelous recipes. But who are we kidding... you'll enjoy these all yourself before your guests arrive at the door ;)
First up... ice cream! This is REALLY delicious and perfect for après swim or as a more original option for dessert. (Note: Those of you sensitive to caffeine can opt for using decaf espresso as the foundation ingredient.)
Vietnamese Iced Coffee Ice CreamMakes about 1 quart, prep 10 min, chill and process according to your ice cream maker’s instructions, adapted from Cafe Fernando and David Lebovitz
- 1 cup espresso or very strong coffee
- 1 cup sweetened condensed milk
- 1/3 cup heavy cream or whole milk
- pinch of coarse ground coffee
Whisk to combine all ingredients in a medium bowl.
Chill until cold, then process in your ice cream maker according to the instructions.
Next on the scene... iced coffee popsicles. That's right. Iced coffee popsicles. You'll be dreaming about these tonight and running out to procure the accoutrements tomorrow. This, I promise. So without further ado, the recipe:
These amounts are approximate, based on my mold. Mix up about 2 1/4 cups of cold coffee with cream and sugar to your liking. You'll need a little extra sweetened cream for the white tips of the pops.
1 3/4 --- 2 cups cold strong coffee
1/2 --3/4 cup heavy cream, plus extra for the bottom of the molds
sugar to taste
Set aside 1/3 cup of cream and sweeten it with a little sugar. Stir until completely dissolved.
Pour a little of the cream into the bottom of each mold, just about 1/4 to 1/2 inch high.
Freeze the mold until the cream is solid, about an hour.
Mix the coffee, more cream and sugar (to taste) in a glass measuring cup and stir until the sugar is dissolved. You will need about 2 1/4 cups total. Refrigerate until chilled.
Carefully pour the chilled coffee mixture into each mold, filling it to the top.
Cover the top with foil, and insert the sticks. Freeze until solid.
To un-mold the popsicles, fill your sink with hot water, and submerge the mold in the water right up to, but not past, the top ledge for about 15-30 seconds. If the popsicles don't slide out, submerge it for a few seconds longer.
This recipe works for a mold with 10 slots, 1/4 cups each. Your mold might hold more or less liquid. Adjust recipe to accommodate your unique popsicle molds.
But what about normal days... right? This is real life and we have clients to meet, fittings to attend and rehearsals to... rehearse for. Time is a precious commodity we dare not waste. For moments when you have about 60 seconds to spare and desperately need a jolt of something to kick you into high gear, we keep things fairly simple. Mr. Venti rocks the bulletproof coffee like nobody's business and I rarely met an espresso shot I didn't love. What is bulletproof coffee, you ask? It's a very strong cup of high quality coffee (Stormio works very well), plus MCT oil (virgin coconut oil will do) and pure organic grass-fed butter (we prefer Kerrygold unsalted butter). Mix well, enjoy each sip and brace yourself for the most productive day of your life.
For me, a shot of espresso is typical fare, with foamy cappuccinos regularly making their appearance regularly and of course... iced coffee.
We thank our lucky stars for our Nespresso machine because it's embarrassingly easy to produce perfect coffee instantly. You simply push a button and the best cup of coffee you've ever imagined is magically filling your cup. Trust this mommy of two: time is precious, so making a cup of liquid gold super quickly is essential. I swear by my lovely little chromed out machine.
Am I totally biased? Yes. I've been drinking in the good stuff for well over a year now and find it to be a treat I look forward to each day. Don't take my word for it, though... grab yourself a delicious cup of coffee from Nespresso. Trust me... it's as good as gold.