- For the coffee iced cubes: Stir 14 ounces dark coffee with Organic Blue Agave. Pour the mixture into an ice tray and freeze. (This recipe uses an ice tray for large cocktail cubes.)
- For each iced coffee: Place several coffee ice cubes in a tall glass. Pour in 1 teaspoon of Organic Blue Agave. Then pour slightly cooled coffee over the ice cubes, leaving room in the glass for cream. Stir.
- Then pour 1-2 tablespoons cream into the glass. Taste and add additional agave if desired.
NOTE: I usually make the coffee first, then go about with other kitchen duties to allow the coffee time to cool, before preparing my iced coffee. You can add warm or cold coffee to the glass, yet the iced coffee will stay cold longer if the coffee isn’t scalding-hot.