Coffee ice cubes are a great way to make a strong iced coffee, full of flavor, without watering down your drink.
- 14.5 ounces ounces brewed coffee
- 8 ounces of vitamin D milk (or dairy-free option)
- Take 14.5 ounces of cooled, brewed coffee and place it into ice cube molds. Freeze for 4-24 hours.
- Note: if you’re making this with a Nespresso pod, you need a 7.77 ounce coffee pod. Brew as the machine specifies, and let the coffee cool completely. This outputs around 14.5 ounces of coffee once it is brewed -double the amount you need for this recipe.
- Once you’re ready to make your iced coffee, steam 8 ounces of milk. Add milk to a heat-safe mug, and microwave for 1 minute. Stir and let sit.
- Once frozen, add half of the ice cubes to your warmed milk (no worries, the ice will bring it back down to a cold temperature, and continue melting).
- Add additional sauces, or flavorings, sip and enjoy!
- I recommend using these within a day of making them for the most robust flavor. Otherwise, keep them wrapped/covered in the freezer for use up to one month later.
- This recipe makes 2 servings of iced coffee. Half the recipe for one serving.
- Two servings were 9 ice cubes, but it will also depend on the size of the ice cube tray you use.
- You may add liquid syrups (like Torani, or Monin) to your hot coffee before it chills. This ensures the flavorings are dissolved properly. Do not add sauces, as they may crystalize during freezing.
- Category: Beverages
- Method: Freezing
- Cuisine: American
- Serving Size: 4 coffee cubes, 4 ounces of milk
- Calories: 69
- Sugar: 5.7g
- Sodium: 49mg
- Fat: 3.7g
- Carbohydrates: 5.7g
- Fiber: 0g
- Protein: 3.6g
- Cholesterol: 11.3mg
Keywords: coffee ice cubes, coffee ice, iced coffee cubes, iced coffee