Start with fine ground espresso. My personal favorite for iced coffee is Lavazza Crema e Gusto. I find it's smooth and somewhat thick texture holds well against the inevitable watering-down that the melting ice causes, but any brand (preferably Italian) will do.Brew a whole pot of it, on the stove top in a Bialetti 4 cup moka pot.Pour the whole pot into a cocktail shaker,with two cubes of sugar...stir to melt the sugar, and let sit with the lid off for a few minutes to allow the coffee to cool. It's important to use sugar cubes. Why? Because this is my overcomplicated recipe and I said so.
When the coffee has started to cool, add a good pour of cold milk, stir and then add plenty off ice.Cover and shake until the shaker feels cold. Then strain into a glass with fresh ice. Add straw, and enjoy with a pasta fritatta or some soft boiled eggs and toast, preferably in the back yard on a warm sunny morning.Complicated? Yes. Worth it? Absolutely. If you don't have twenty minutes in the morning to prepare such a concoction, I suggest you set the alarm clock a little earlier. I promise, you'll thank me.
In closing, I beg you to watch this Lavazza commercial. I don't know all of what they're saying, but it's easy to get the gist of it. I gather the fat guy in the Cadillac represents the average American savage. Funny stuff, even if you don't speak Italian.