How to Make Coffee Ice Cubes
This is barely a recipe, which is why I enjoy it. You make coffee, let it cool, freeze it, and then feel slightly smarter the next time you make iced coffee.
Equipment
- Coffee maker: drip machine, French press, moka pot, espresso machine, or whatever you normally use.
- Ice Cube Tray: silicone trays are easier to twist, but any clean tray works.
- Measuring cup or small pitcher mostly so you don’t pour coffee everywhere.
- Freezer bag or sealed container useful after the cubes freeze, especially if your freezer smells like frozen onions.
Ingredients
- Freshly brewed coffee or cold brew
- Ice cube tray
- Optional: sweetener, vanilla, cinnamon, cocoa, or a splash of milk
Instructions
- Brew the coffee slightly stronger than usual.
- Let it cool completely before pouring it into the tray.
- Pour the coffee into an ice cube tray.
- Freeze until solid, usually a few hours or overnight.
- Transfer the cubes to a sealed freezer bag or container.
- Use them whenever you make iced coffee, iced lattes, cold brew, or frozen coffee.
Notes
Don’t pour hot coffee directly into the tray if it feels flimsy. I’ve done things like that before and then stood there holding a half-bent tray, wondering why I was rushing.