Saturday, July 24, 2010

Homemade Iced Latte

We found this cream (half & half, actually) from grass-fed cows at our coop, and it is, to put it mildly, amazing. If you live in Northern CA, try to track it down. If you don't, try to find something like it -- it's pasteurized but not homogenized, and it tastes like...well, like cream. But not like regular, supermarket dairy aisle cream. This is like the Platonic ideal of cream, upon which that cream was long ago based.

Not to be melodramatic or anything.

Anyway, it's good. Here's a recipe for a homemade iced latte that I think might actually be on par with joe, or at least in the ballpark, which is something I never, ever thought I would say. Ever. If you use regular cream, it's still good, just not mind-blowing. (Also, don't make this if you're expecting something that tastes like a Dunkin Donuts iced latte. Make it if you actually like the taste of coffee.)

Ground coffee (our all-time favorite is Peet's 101 blend)
Straus Family Creamery half & half or milk

If you have an espresso machine, make 2 shots of espresso per person. If you don't, make one smallish cup of very, very strong coffee per person. Pour through a sieve full of ice into a Pyrex container and stick it in the fridge while you make breakfast. Also, add a little cream and/or milk (this morning, we used about 2 tbsp half & half and 1 tbsp milk per person) and a couple of ice cubes to each glass and put in the freezer to chill for 5-10 minutes. (Note: don't add more than two big ice cubes at this point, since you don't want a bunch of them melting and making the latte too watery.)

Add the coffee to the glasses, stir, add a few more ice cubes, and serve.

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