Make the Most Delicious Iced Coffee with These Surprising Ingredients
A good iced coffee tastes great all year round. We really don’t have to wait until it’s warm and sunny for that. Feel like experimenting with your iced coffee? We discovered surprising ingredients that really take your iced coffee to the next level .
We previously recommended the most delicious boozy iced coffees. This time, no coffees that go straight to your head, but coffees that do make your head spin. Okay, that may be an exaggeration… But these secret ingredients really are incredibly delicious.
Fresh, sweet and floral
The first tip: rose water. Yes, really. An ingredient you may not use very often, but that is absolutely delicious in your iced coffee. It makes your coffee fresh, lightly sweet and floral, without making you feel like you’re drinking a bottle of perfume. Rose water even gives your iced coffee a slightly exotic touch. Does rose water in your coffee feel a little daring? Start with half a teaspoon. That way, you’ll taste the rose water subtly. You can always add more afterwards if you like.
You can get rose water at an Asian grocery store. Albert Heijn also carries it, from the Souq brand.
Spiced and creamy
Perhaps a little less daring than rose water, but divinely delicious: cinnamon and brown sugar in your iced coffee. They give your coffee a spicy and sweet touch. With these additions, it’s important to make your coffee a day in advance. That way, the flavors can infuse properly. Make coffee (for +/- 4 glasses), add a teaspoon of cinnamon and a few tablespoons of brown sugar, and let it steep overnight in the refrigerator. In the morning, strain the coffee and pour it over ice cubes. Finally, add milk or cream. Thank us later.
Does it (OMG waaaat) unexpectedly get warm and sunny after all? Then also make these iced coffee popsicles. So delicious!
Also read:
- The ultimate iced coffee: hot, cold or somewhere in between
- 10 tips from chefs that will make you better in the kitchen
- Surprising kitchen workhorse: coffee creamer
Sources: The Kitchn and Food52
