Monday, February 1, 2016

Perfect Iced Coffee

I'm not a big hot coffee drinker (although I do enjoy espresso-based hot drinks).  But I do love taste and smell of coffee.  And I definitely am more of an ice-based drink, be it coffee, tea, or soda.  But holy smokes!  Iced coffees are so expensive.  I don't know how they get away with it.

So when I found these easier-than-thou directions, I made it.  And haven't stopped since.  There is always a pitcher in the fridge.  I like to add some Splenda and flavored coffee creamer.  It's like chocolate milk for grown-ups. Originally posted on January 1, 2012.

Happy New Year's everyone!!!  2012....hard for me to believe.  I remember the big change for the 19xx's to the 20xx's and kind of felt like a time traveler.  Surreal.   And here we are 12 years later.  Who'd a thunk it?'s a great, easy beginning to this new year.  I ran across this recipe on the Pioneer Woman blog.  I rarely drink hot coffee, and when I do, I like the espresso-based drinks.  But here's an inexpensive, easy drink to make that I'm gonna guess will last quite a while in your frig.  I halved her recipe since Jim wouldn't touch the stuff, and I figure I could have cut it down even further and still have plenty to last me a while.  And the beauty of this recipe is that after making the coffee base, you can add just about anything to it: any milk (skim, 2%, whole), half-and-half or fat-free half-and-half, or even the flavored coffee creamers or flavored syrups.  Maybe some sugar or Splenda if you like.  For a Vietnamese-style iced coffee, use 2-3 Tbsp of sweetened condensed milk with a splash of half-and-half.  Yummy, and an inth of the cost at your local barrister's shoppe.


1 pound ground coffee (good, rich roast) (11.3 oz)
8 quarts cold water (180.8 oz/5.65 qt if using a 11.3 oz package)

Sweetened condensed milk
Flavored syrups
Flavored coffee creamers
Sugar or sugar-substitute

In a large container, mix ground coffee with water.  Cover and allow to sit at room temperature eight hours or overnight.

Line a fine mesh strainer with cheesecloth and set over a pitcher or other container.  Pour coffee/water mixture through the strainer, allowing all liquid to run through.  Discard grounds.  Place coffee liquid in the fridge and allow to cool.  Use as needed.
To make iced coffee, pack a glass full of ice cubes.  Fill glass 2/3 full with coffee liquid.  Add healthy splash of half-and-half or dairy of choice.  Perhaps add 2-3 Tbsp sweetened condensed milk (or plain sugar) and stir to combine.  Taste and adjust half-and-half and/or sweetened condensed milk as needed.

No comments:

Post a Comment