My best friend Guj and I have this running joke that for how 'lifestyle' and trendy east London is, tracking down decent iced coffee is impossible. "LONDON FIELDS IS AN ICED COFFEE WASTELAND" we'd text each other at the start of summers, actually at this time of year, in fact. Both of us completing degrees, dissertations on the back burner, procrastinating by scouring Hackney and Broadway Market for a decent cup of chilled caffeine. What we would have done if cold brew coffee had been around then I do not know, but it would have been completed twice as fast. So I've designed this recipe in tribute to those lost afternoons being scowled at by baristas for asking if we can have the whole thing over ice.
Using cold brew coffee from fellow Londoners Goodbeans means there's almost no bitterness, so you don't need as much sugar to make it delicious- it's my one pet hate with iced coffee when you end up wincing through that acid taste.
This recipe takes a little while to put together, but is perfect if you start it at lunchtime and are finishing essays or portfolios from your kitchen. You just need to churn the coffee in the freezer from time to time and by three or four pm you'll have two huge glasses of delicious frozen cold brew coffee, ideal for another few hours of study time, or, you know, whatever else your concentration will allow for.
n.b. I've added nutmeg as I love it but you could go with cinnamon, vanilla, even some ginger or lime juice if you fancy it- or something extra sweet like agave syrup.
Frozen cafe au lait with Goodbeans cold brew coffee
1/4 cup soft brown sugar
1/2 tsp grated fresh nutmeg
3 cups soy or almond milk
1 bottle Goodbeans cold brew coffee
Dark chocolate to grate, cinnamon, ginger or lime zest to finish
Pour the soy or almond milk into a pan and add the sugar and grated fresh nutmeg and heat on a low heat. It's best to go slow and steady, stirring until the sugar is dissolved and the milk is hot to touch.
Pour out one cup's worth into a small bowl and set aside. Then add a bottle of Goodbeans cold brew coffee into the remaining milk and stir. Transfer to a bowl and place both the milk bowl and bowl of coffee in the fridge to cool down.
After about half an hour the coffee mixture should be cool enough to freeze. Pour into a large dish with a wide surface area as you want the liquid to freeze in a short amount of time. Leave in the freezer for two hours, scraping the frozen edges of the coffee mix from the edges and bottom of the dish every 30 minutes.
Once the two hours are up, you should have a gently frozen iced mixture. Spoon into large glasses, pour over the chilled milk and then finish with some more grated nutmeg or a few chocolate shavings.