My morning routine is pretty routine, but there is nothing basic about it. Like most things in my life, I keep things spicy. And my coffee is no exception. I think most of Miami is addicted to Cafe Bustelo and cafecitos. But I like iced coffee. And a cafecito is served hot. See my predicament?
My overall addiction to coffee is beyond the norm. So I created my now famous “Iced Cafe Con Crack.”
It combines the best of both worlds
My friends will literally call me and ask me if I am making some that day, so they can come over. It’s THAT good. I make the best iced coffee. Hands down.
My recipe is so addicting and very Miami. And I wanted to share it with you because summer is here and iced coffee is where it’s at.
This post is not sponsored by Cafe Bustelo, but it should be. Haha. They actually should sponsor my life. How can we make that happen?
Espresso Yo’ Self!
Before you begin, you have to start with the base. And a good ol’ fashioned Greca or Stove Top Coffee Maker will do the trick. Mine is pretty old, but I love it. And it still makes a great cup of espresso.
With so many coffee choices and such little time, how do you choose?! Well… a trick: go to your favorite coffee shop and see which coffee they use. Often times they sell onsite so you can pick up there. They will even grind it for you!
Milk + Sugar + Coffee
Look I get this whole, no dairy, gluten-free world we live in, but big girl over here LOVES heavy cream and whole milk in her coffee. Am I going to die of a heart attack? Maybe. But I’ll die so happy that I won’t really care. So if you’re like me, and love your heavy milks, let’s get this show on the road.
For the others, non-dairy milks won’t froth, so skip the froth part and just pour everything over ice.
What to do?
- Tools: Milk frother, pretty glasses. Mine are from West Elm here are other gold rimmed glasses
- 1/4 cup of cream or half & half
- 1/2 cup of whole milk
- 1 tbsp or less depending on your sugar intake.
- 1/4 cup of brewed espresso
- 1 cup ice
- 1 ice cube – will explain
- Garnish: cinnamon, chocolate covered espresso beans, nutmeg, etc.
Click to Shop:
Brew the espresso and transfer to a cup. Place in the fridge to cool. My trick? I’ll brew the coffee Sunday night, so in the morning it’s ready to party.
Mix the cream, whole milk, and sugar in a glass and froth with a milk frother. When it starts bubbling, pop in the ice cube and continue frothing for 45 seconds.
Once the milk expands (should cover about 3/4 of the glass) add the 1 cup of ice.
The coffee should be cool enough to serve at this point if not, just wait until it is.
:: insert Jeopardy waiting music here::
Next, pour the coffee over ice and pop in a colorful straw!
For your convenience I tagged all of the materials I use for my Iced Cracked Cafecito.
Barista Brickellista at your service! Over an out.