Summer-Style, Iced Turkish Coffee

Summer-Style, Iced Turkish Coffee
Turkish coffee is only enjoyed by one member of our household, but this more refreshing version means both of us can now enjoy it, even if it isn’t very traditionally Turkish.

You need to experiment with quantities to get the flavors right for your personal taste but what we’ve found so far is that when you cold filter, the coffee isn’t as strong. This recipe makes 4 iced coffees.

• Add 2 rounded tablespoonfuls of Turkish coffee (or any filter coffee) into a cafietiere.
• Fill with cold water, stirring as you do so to cover all the grains, and then leave it overnight.
• The day after, strain the coffee through a very fine sieve or muslin. If you use your cafetiere to strain it, put it through twice to get rid of as much coffee powder as possible.
• Put the coffee in a container and leave in the fridge until you need it (it will last a few weeks in the fridge).

So, it’s a hot sunny day and you feel the urge to take your cold coffee mix from the fridge. Here’s what to do next…

Fill a glass with ice cubes.

• Pour your coffee over the ice cubes until the glass is half full and then top up with milk.
• Sweeten your coffee with caster sugar (granulated sugar won’t dissolve) to taste.
• If you’ve got them, make your iced Turkish coffee look posh by adding a straw. As you can see, we haven’t got any straws!

So, there we have our basic iced coffee – and we love it just the way it is. But, there are other options to make it more interesting. Experiment by adding chocolate ice-cream (as they did in Deep Blue), add whipped cream OR, if you want to go alcoholic, why not exchange the milk for a good glug of Baileys? Now that would be a good iced coffee!

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