I’m an admitted coffee addict. I need my caffeine fix every morning, or I’m a cotton-headed ninny-muggins and irritable as heck. In the summer I usually opt for a caffè shakerato (a shot of espresso vigorously shaken in a cocktail shaker with ice until frothy). But in the midst of a heat wave like the one we’ve been suffering through here in Boston (97 degrees yesterday!), even turning on the smallest burner to brew coffee in my tiny 1-cup moka pot is unbearable. I’m too thrifty to shell out three or four bucks a day for some blended iced coffee concoction at the local Starbucks or Double D, and also way too much of a snob to stomach the crappy stuff they call coffee.
So my solution was to use my larger 3-cup moka pot for a few days at the beginning of this week (when temps were in the more-reasonable 70s range) to brew up some Illy, which I then poured into ice cube trays and froze (thanks, CR, for that great idea!). Today I pulled out my handy immersion blender, popped the frozen shot collection into a tall container, poured in a little milk, and ecco fatto — your own homemade frappuccino in a matter of seconds, but it tastes so much better. (It might be easier to sweeten the coffee before you freeze it, unless you have some simple syrup on hand.)