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Best Iced Coffee Recipe

Iced Coffee Recipe using Bodybrew Bod™

Iced Coffee is one of life’s great treats, particularly on a hot day sitting under the shade of a coolabah tree. There are a few different recipes for iced coffee but the very best of them all have one thing in common – a base of real cold brewed coffee made using a brewing system like the Bodybrew Bod™.

Iced coffee recipes always include ice and often ice-cream as well. The ice (and ice cream if you are using it) slowly melts of course, diluting the brew. So it’s critical to use cold brewed coffee because it’s so much more concentrated than normally brewed (hot) coffee meaning you end up with a drink that is super tasty right to the last sip. A weak, watery concoction that tastes somewhat of coffee, but without any depth and complexity, is a big disappointment.

Cold brewed coffee also has less bitterness meaning the natural sweetness comes through, particularly on the finish (the taste that lingers in your mouth after swallowing).

It’s Christmas Day and it’s going to be 36°c. We have a full Bod extract chamber in the fridge ready for this afternoon, but I’m going to do a test run and make a delicious Iced Coffee right now!

Iced Coffee Recipe #1

  • Make a batch of cold brewed coffee, remembering it will take around 24 hours to brew. (The Bod makes up to 12 cups of cold brew which you can keep in the fridge for a few weeks, so you can have this at the ready and use it over a number of days. Great for a heatwave!).
  • Add a minimum of 3 ice cubes to a standard coffee glass that’s been chilled in the fridge. You can use more ice cubes if you like, but less than 3 and the cubes look a little lonely and might not have the oomph to keep your drink cold on a hot day. If you are using a tall glass then more than 3 cubes is definitely the go. You can also smash the ice cubes a little to give a more even texture to the drink, but don’t smash them too small or they may melt too quickly. Experiment a bit to find what’s right for you.
  • Pour the cold brewed coffee over the ice cubes leaving enough space in the glass for the ice-cream
  • Add a healthy scoop of ice-cream. Vanilla ice-cream is the traditional choice, but you can certainly change up the recipe a bit at this stage by adding, say, caramel or chocolate ice-cream.
  • Stir gently two or three times so the different elements combine, but not so much that they all disappear into a homogenous whole. It’s nice to be able to see swirls of the ingredients around the glass.
  • Garnish with a few coffee beans.
  • Sip slowly and enjoy!

Merry Coffee Christmas!

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