I’ve got a great ice cube tray with a cover that I use to freeze all kinds of things: leftover tomato paste, the other half of a can of broth. This morning, I froze the extra coffee from breakfast.

I’m a Culinary Genius.

The coffee cubes went in the blender with almond milk (it’s what we had – way more drinkable than soy if you haven’t tried it) and a big shot of agave (no reason not to use honey or vanilla syrup).

Almost as good as candy. And a whole lot colder.