Make this Iced Coffee Recipe with Sweetened Condensed Milk Ice Cubes for the perfect iced coffee afternoon pick-me-up!
Back to School is killing me. Not only are we dealing with early start times, afternoon homework, and rushed evenings, but I’ve thrown in the added pressure of losing the rest of my baby weight before the end of the year. Hello Mommy New Year Resolutions. Bye-bye sleep and Happy Hour Playdates. Boo.
It’s hard to say which has been harder – the back to school routine or the dieting and increased exercise. Both have bee utterly draining, and come mid-afternoon I NEED a pick-me-up. I need caffeine. I. MUST. HAVE. COFFEE.
But it’s gotta be iced coffee, ’cause it’s hot out there. And although I can’t get rid of my sugar and cream for my coffee, I have found the perfect way to cut back, while still thoroughly enjoying my drink… perhaps making the best iced coffee ever!!!
Yeah, I just claimed to make the best “whatever” ever. And I hate when people do that. But it is, it really is!
The foundation is Community House Toasted Hazelnut K-Cups. I’ve found that these are the best blend of flavor and richness without tasting artificial. LOVE.
I also have the Community House Dark Roast K-Cups which I enjoy for my morning cup of joe.
Anywho, I stray. To make my Community House Hazelnut Coffee K-Cups, iced, I’ve been making sweetened condensed milk ice cubes. Holy heck. They are amazing. Just pour a can of the milk mixed with regular milk into ice cube trays and freeze. I also have been making ice cubes coffee syrup. This is fun too, and you can get really creative with the flavors!
Brew your Community House K-Cup Flavor of Choice (Toasted Hazelnut for me, please! Although, I’ve heard the Pumpkin Praline is uh-mazing. That might have to be next!), and pour over your ice cubes. Then do a happy dance, instagram it, and send me the video!