There are few days, or years, in England when I really can’t bear the heat of coffee. And since I drink very little of it, or rather can only drink very little of it, the idea of pouring it over ice occurs infrequently. But during this unbelievably hot and sticky summer, for the first time in I can’t actually remember how long, iced coffee has seemed a tad more attractive. In fact anything that keeps me out of my furnace of a kitchen has seemed attractive (best I don’t get started on the horrors of sleeping in a loft room under a roof in 32° degrees…).
This is a lovely quick way of producing a slightly sweet (but not Starbucks-sweet) iced coffee without having to turn a kettle or hob on. I learnt it, again, from my friend Debora, or rather from her husband, and I loved it so much that I bought myself a bottle of this for the first time in my life. I have a feeling that the ‘icing’ stage won’t last long (it’s bucketing down as I type…) but I think it might make the coffee part of coffee and walnut cake a whole lot easier. I may even take the bottle to France later today, where it is going to be a pale-skin-challenging 37° on Thursday. No amount of iced coffee is going to lower that temperature. But I plan to enjoy it as long as it lasts. Happy summer!
Cupboard (or things you may already have)
whole milk (very cold from the fridge preferably)
Camp Chicory and Coffee Essence (correct caps, I promise)
Fill a large glass with lots and lots of ice. Pour over a capful of Camp (add more or less to taste) and then fill to the brim with whole milk.