Not in a million years did I ever imagine that I’d link to a Martha Stewart article. But with Spring here and Summer on the horizon, this is a clever idea for use in iced coffee or tea:

If the ice is made from coffee, it won’t dilute your drink as it melts. Freeze hot coffee (or tea, if you prefer) in an ice-cube tray, then use the cubes to cool your brew.

I’m not a big fan of just plain iced coffee, even toddy. I like iced lattes or iced tea. And I have a killer sweet tea recipe that I make using mint we have taking over the flower bed on the south side of our house.

May 15, 2012