Friday, November 22, 2013

Iced Coffee


I started using a cocktail shaker for all of my iced coffee. Especially lattes. Though I usually find the froth of hot beverages deceiving of it's actual temperature, the froth of a shaken iced latte is welcoming and a great introduction to the drink. Here, I made a thyme syrup and added it to cold espresso (Bustelo), whole milk and torn orange peels in a cocktail shaker. Shook it up without ice (no need to water it down right away) and then poured it over ice. I should get patio furniture just for glow basking and the satisfaction of enjoying a heady, spiced ice coffee in the prime of a Los Angeles autumn.

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