Kristie’s Guide to Iced Coffee

1. Take a cooled pot of coffee.
You could also use hotter coffee and just set it in the fridge or freezer until it cools down a bit but I usually don’t make my iced coffees until later in the day so I just use the last bits of cold coffee that remain in the pot from the morning

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2. Pour the coffee into a Magic Bullet cup 041 043 045

3. Pour skim milk into the coffee
Any milk or milk alternative will do, I just prefer skim because I find it froths up the most and the milky froth is my favourite part.

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4. Sweeten with your choice of sweetener
I usually use Splenda but use whatever you prefer. Cinnamon is a tasty addition as well.
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5. Add a couple large cubes of ice
I add more or less depending on how much coffee I’m using. If I’m making a big iced coffee with more liquid then I’ll use more ice.

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6. Twist on the Bullet lid, place the cup onto the base and grind it all up until you no longer hear little ice chunks bumping around.

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7. Taste it. Add more ice or sweetener and blend again if needed.

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8. Enjoy, preferable outside on a hot and sunny day.

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One thought on “Kristie’s Guide to Iced Coffee

  1. this is SUCH a smart way to make iced coffee! i literally survive on iced coffee and am always looking for new ways to make it – your *recipe* officially tops my list. so smart and so easy! i can’t wait to make it. and i *might* have to make some rainbow cake to go along with it! ahh looks SO delish.

    p.s. i just stumbled upon your blog and absolutely LOVE it. i feel like we have such similar outlooks on eating. i can’t wait to keep reading. hopefully my blog will be as fabulous as yours is one day!

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