I love an iced coffee in the afternoon, especially in summer — and I make it even more of a treat with my five-layer ice cubes. With ribbons of coffee, milk and chocolate milk, they're such a pretty pick-me-up!
Makes about 12
- 3 cups black coffee, cold
- 3 cups whole milk or half-and-half
- ½ cup chocolate milk
1. Fill large, square ice-cube molds, such as Tovolo's King Cube tray ($9, ), with a thin layer of coffee and freeze. Once this first layer has frozen (about two hours), add a layer of milk or half-and-half and freeze. Then, add a thin layer of chocolate milk and freeze. Repeat the process with milk and a final layer of coffee, filling to the top.
2. To make the drink shown, pour chilled coffee and milk over the ice cubes — you can also add some Kahlúa or Baileys — and the cubes will melt into the most delicious iced coffee ever! Take it to the next level by keeping some sweetened condensed milk in a squeeze bottle and adding as much as you like (it's divine in my morning hot coffee, too!).
This story originally appeared in the June 2017 issue of CQ.