Sometimes I put instant flavored coffee into my coffee, iced or hot. Mocha’s good. The main ingredient in those is sweetener so I don’t add sugar. I also use Hershey’s chocolate syrup occasionally. Anybody else like to start with ground Cafe Bustelo? It’s pre-ground, in the Mexican section in my store. I also freeze coffee for ice cubes.
That’s what I used to do, but then I had to do it every other day or so. This way, I can make more at one time (since I know I’ll use it). Plus, it’s easier to dump the grounds.
I use a Moka pot on the stove to make strong coffee. Pour over ice, add in soymilk and 1-2 tsp of syrup (usually vanilla).
Re: cà phê sữa đá.
I love the stuff, but I try to drink it sparingly lest I drink it constantly. I have two of the Vietnamese makers (so I can share a cà phê sữa đá with a friend), but if I’m in a hurry I’ll just use a moka pot.
Funny story: My first real SO made me my first iced coffee. (Obviously, this was a long time ago.) It was delicious! She admitted that it was instant coffee and Coffee Mate, with Sweet’n’Low. Maybe it’s because I’d been drinking dad’s MJB since I was five, or maybe it was who I was with at the moment. Or maybe it was just that it was a hot day. But I didn’t even notice the aftertaste of the artificial sweetener.
Anyway, this thread has prompted me to save the leftover Volcano I make in the mornings. I just had a nice cold glass of it. Think I’ll get another…