It’s happening: Starbucks red cups are back to declare the beginning of the most anticipated time of the year. While it may be entertaining to take a selfie with the most iconic symbol of Christmas (besides Jesus, of course), specialty drinks are no longer reserved as a coffee shop’s forte. Thanks to Icebox Coffee, a brand of New Orleans-style cold brew, you are now able to make your favorite drinks without ever leaving the house.
As a New Orleans native, Bebe Goodrich was raised in a coffee culture. When she moved out of her hometown and traveled to Birmingham, she was unable to find the great cup of coffee she enjoyed back home. In 2012, Goodrich began creating her own coffee concoction using the cold-brew method—a process that involves steeping coffee grounds in cold water for an extended period of time. By brewing without the use of heat, Icebox leaves out the harsh acids and oils that are found in most competing brands. That leaves a unique blend of strong, rich flavors.
“The best feature of Icebox Coffee is the versatility,” says Goodrich, owner of and brains behind the brand. “Icebox Coffee can make everything on a Starbucks menu, which works out well inside your home. If one person like weak coffee and the other likes strong cups of coffee, they can both have that satisfaction out of one bottle.”
With Icebox, you can create just about anything from culinary treats to seasonal sips. You can use the concentrate to enhance and add layers of flavors to your favorite recipes including cocktails, frozen treats, sauces and much more. To learn more about Bebe Goodrich and Icebox Coffee, visit iceboxcoffee.com
In a large mug, mix 1.5 ounces of Icebox Coffee, 1 ounce eggnog and 6 ounces of hot water.
In a large mug, mix 1.5 ounces of Icebox Coffee, 1.5 tbsp of Nutella and 8 ounces of hot milk. Stir vigorously until Nutella is fully melted. Use milk frothier to create foam or top with whipped cream.
Toffee Coffee Fudge
3 oz Icebox Coffee
3 cups sugar
¾ cup butter
5 oz evaporated milk
3 4 oz semi-sweet chocolate baking bars (chopped)
7 oz marshmellow crème
2 Heath candy bars (chopped)
1. Line 9-inch square pan with foil
2. Bring sugar, butter and evaporated milk to boil
3. Once boiling, cook for 4 minutes white stirring constantly
4. Remove from heat
5. Add Icebox Coffee, chocolate and marshmallow crème
6. Stir until melted
7. Pour into pan
8. Top with Heath bar pieces
9. Let fudge cool completely before cutting and serving
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