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Needmore's Favorite Iced Espresso Recipe
By Raymond Brigleb
There are probably hundreds of different ways to make an iced espresso, and numerous pre-made beverages on the market.
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However, if you just want to have a cold, clean, and fast espresso (and happen to have an espresso machine handy), we've got you covered.
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First, get your steel milk pitcher ready and clean. We don't make many beverages with milk, so ours is generally clean. Put a few pieces of ice in there. Next ready a glass with an ice cube or two, for your drink. We make those fancy big ice cubes here, one of those will suffice.
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Pull a shot of espresso in its own small cup. You want this to be as fresh as possible.
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Slowly pour your espresso into the pitcher with ice. Roll it around and gently stir it for about 10 seconds. Using a spoon to hold the ice back, slowly pour the espresso from the pitcher into your glass with ice. If you do it slowly, you can preserve the lovely crema on the espresso. If you have the big ice cube, you can almost make a sculpture with it.
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And voila, there's your drink. I like to add an ounce of cold water at the end, so that it's not crazy strong. Do what you like, and enjoy!
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