Morning Muse - Coffee

It’s May, and there has already been some hot spring weather. Hopefully we’ll get some much needed moisture before the summer months are upon us with another round of above normal temperatures. 

Preparing for the dog days of summer starts now! Not necessary? Perhaps. But being prepared has its advantages.

This is the time of year to start stock piling coffee cubes. 

“What?” You say!

There is no time like the present to start freezing left over coffee in ice cube trays. Bag the frozen cubes and put them in the freezer for later use.

They'll be appreciated on one of those days when a cold drink makes its way to your brain thoughts. A cold iced coffee drink. One without the inconvenience or cost of going to the nearest specialty coffee establishment. That’s if you happen to have one in the general radius of where you live. 

Do you have a favourite, at home, cold coffee drink? For now, Salted Toffee Coffee Slush is mine.  ​

Salted Toffee Coffee Slush

Got a cup or so coffee left in the pot after breakfast? Pour it into a container and put it in the fridge. By the time you want a cold drink in the afternoon, it will be chilled enough to use.

• 2 cups of ice - Use the coffee cubes you’ve been making and freezing. If you don’t have that many in your stash, mix with regular ice cubes to make up the 2 cups. 

• 1/2 cup of chilled coffee
• 1/4 cup of cold milk - Use 2%, whole milk, milk fresh from the morning milking (cooled), coconut milk or Bailey’s Liqueur. Yes, Bailey’s!
• 2 tablespoons of honey
• 1/2 teaspoon vanilla

​​Toppings 

• Caramel sauce to drizzle on top
• Sea salt to sprinkle on top
• Of course, if you have whipped topping to add before the caramel and salt, go for it!

Place ice in a blender. Add the coffee, milk, honey and vanilla. Use the crush ice setting or equivalent to blend to a slush consistency.  Pour into your favourite beverage glass. Add toppings and enjoy.

Ann Edall-Robson
Author, Photographer, Lover of Life