ICED COFFEE

Smooth, iced coffee is a welcome summer refresher. Making it properly requires a little planning.

In order to avoid the watery iced coffee that results when the ice cubes melt, I brew a pot of coffee one-and-a-half to two times stronger than usual and freeze it as ice cubes.

Once frozen, I pile these coffee cubes into a tall glass, then pour freshly brewed coffee for a brisk, icy drink.

When I want something with a creamier flavor, I add a generous splash of milk and a teaspoon of sugar. When the balance of coffee and milk is just right, this drink has the rich, full flavor of coffee ice cream, with only a fraction of the calories.

Source: Dana Jacobi for the American Institute for Cancer Research