An Iced Long Black is a strong, refreshing coffee made by pouring a double shot of hot espresso over ice and cold water, preserving the rich crema for a bold, intense flavor, unlike an Iced Americano where water goes in first, resulting in a milder, more diluted drink. It's popular in Australia/NZ for a potent, cooling caffeine hit, offering a clean taste with deep aroma, perfect for those who enjoy strong coffee without milk.
Key Characteristics
Preparation: Hot espresso (usually double shot) is poured over cold water and ice.
Flavor: Strong, bold, rich, and aromatic, retaining much of the espresso's crema.
Texture: Clean and crisp, with a pronounced layer of crema on top.
Difference from Iced Americano: An Americano adds espresso to cold water, diluting it more and dissipating the crema, making it milder.
Customization: Can be sweetened with syrup or made less intense by adding more water.
In Simple Terms
Think of it as a chilled, potent version of a traditional Long Black (espresso over hot water), focusing on the pure, strong taste of the espresso in a cool, invigorating format.
They’re almost the same drink, but the order of pouring and water ratio make a subtle difference.
Iced Long Black vs Iced Americano
Iced Long Black
Cold water + ice first
Hot espresso poured on top
Preserves more crema
Slightly stronger, bolder taste
Popular in Australia & New Zealand ☕🇦🇺
Iced Americano
Espresso first
Then cold water + ice added
Crema breaks more
Slightly smoother, more diluted taste
More common in the US/Europe
Why the order matters
Pouring espresso onto water (long black) protects oils and aroma
Pouring water onto espresso (Americano) disperses them faster
Taste difference is subtle but noticeable to regular coffee drinkers
Muesli checks all the boxes of a perfect weekday breakfast. You can make it in advance; it’s packed with whole grains, fiber, protein, and antioxidants; and it’s extremely versatile, both in how you make it and how you eat it. I like to make a big batch over the weekend to last throughout the week, which significantly speeds up my weekday morning routine. It’s toasty, nutty, chewy, and truly satisfying — finally, a breakfast that can hold me until lunch.
Quick Overview
A Basic Formula for Making Muesli
4 cups grains + 1 1/2 cups nuts/seeds + 1/2 cup dried fruit
Dried fruit: Dried apricots, dried cherries, dried figs, raisins, golden raisins, currants, apple chips.
Why You’ll Love It
It’s simple. Muesli is super easy to make. All you need to do is toast the grains, nuts, and seeds in the oven briefly to amp up their flavor, and then stir everything together and you’ve got breakfast ready to go for days to come.
It’s customizable. You can add a combination of your favorite varieties of nuts, seeds, dried fruit, and other mix-ins to make your batch of muesli your own.
Key Ingredients in Muesli
Rolled oats. Avoid quick and steel-cut oats here as they won’t retain the right texture for muesli.
Wheat bran. Wheat bran is the outer layer of the wheat kernel. You can often find it in the bulk section of the grocery store or purchase it online.
Almonds. We like sliced almonds here for their texture, but you can substitute chopped.
Pecans. Coarsely chopped pecans add nutty flavor to the mix, but you can substitute another variety of nut, like walnuts or hazelnuts, if you prefer.
Pepitas. Pepitas are shelled pumpkin seeds. Raw and unsalted seeds are best for this recipe.
Unsweetened coconut flakes. These can sometimes be labeled “coconut chips,” “grated coconut,” or “dessicated coconut.” Avoid sweetened coconut flakes for this recipe.
Dried fruit. We call for dried apricots and cherries, but you can substitute other dried fruits like apples, mango, or dates.
Instructions
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Toast the grains, nuts, and seeds. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Place the oats, wheat bran, salt, and cinnamon on a rimmed baking sheet; toss to combine; and spread into an even layer. Place the almonds, pecans, and pepitas on a second rimmed baking sheet; toss to combine; and spread into an even layer. Transfer both baking sheets to oven, placing oats on top rack and nuts on bottom. Bake until nuts are fragrant, 10 to 12 minutes.
Add the coconut. Remove the baking sheet with the nuts and set aside to cool. Sprinkle the coconut over the oats, return to the upper rack, and bake until the coconut is golden-brown, about 5 minutes more. Remove from oven and set aside to cool, about 10 minutes.
Transfer to a large bowl. Transfer the contents of both baking sheets to a large bowl.
Add the dried fruit. Add the apricots and cherries and toss to combine.
Transfer to an airtight container. Muesli can be stored in an airtight container at room temperature for up to 1 month.
Enjoy as desired. Enjoy as oatmeal, cereal, overnight oats, or with yogurt, topped with fresh fruit and a drizzle of honey or maple syrup, if desired.
Recipe Notes
Storage: Muesli can be stored in an airtight container for up to 1 month.
Serving suggestions: To make overnight oats, combine equal parts muesli and milk or non-dairy milk (I prefer 2/3 cup of each) in a small lidded container (at this point I like to top mine with frozen blueberries, too). Refrigerate overnight and enjoy cold in the morning.
muesli is the widely used English name for a specific type of breakfast food. The word itself is a loanword that originated from Swiss German.
Origin and Meaning
Origin: Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital.
Etymology: The word Müesli is a Swiss German diminutive of the word Mues, which means "mush" or "purée" in Standard German.
Adoption: The term has been fully adopted into English and is found in major dictionaries. It is a common term in English-speaking countries, particularly in the UK and Australia, where it is a popular breakfast option.
Description
Muesli is a cold dish, typically a loose mixture of untoasted dry ingredients, including:
Rolled oats (the primary ingredient)
Other grains like wheat or rye flakes
Nuts and seeds
Dried or fresh fruits
It is commonly prepared by mixing the dry ingredients with milk, yogurt, or fruit juice, and can be soaked overnight for a creamier consistency.
Muesli vs. Granola
Muesli is often confused with granola, but the main difference is the preparation method:
Muesli is typically raw and unbaked, with any sweetness coming from fruits rather than added sugar or oil.
Granola is baked with a sweetener (like honey or maple syrup) and oil to bind the ingredients together, giving it a crunchy texture.
