According to what I had read, you have to make iced coffee by letting coffee grounds seep overnight--you never actually brew the coffee. But Mike made iced coffee from their morning coffee leftovers, and it was lovely. And now? It's a daily routine at our house.
If you like your iced coffee super strong, then this recipe is not for you. No, this recipe is perfect for the Southern (pregnant) mama who can't have too much caffeine. It fulfills my longing for coffee without making me all jittery and crazy. Because my iced coffee is made with a 1:4 or 1:3 coffee to milk ratio.
First things first, pour your strongly brewed coffee into glass containers, leaving 2/3 to 3/4 of the space remaining. Then add the desired amount of sugar. I like my coffee sweet, so I add around 2 1/2 TBSP of sugar per 6 cups (that's how much my recycled Mott's jar holds).
Next, add some half and half. Do forgive the fact that I did not take time to clear my counters before taking any of these pictures. And please note the right hand corner where you can see evidence that there was a little boy trying to "help" me make the coffee. ::wink::
Then, top your jars off with milk! I know, I was skeptical of adding so much milk, too--but it really tastes great! I used 1% here, but whole is (always) divine. If I use whole milk sometimes I'll leave out the half and half. Add a bit of vanilla (I add around 2 tsp, I'm guessing), and you're ready to go!
Especially if you have chocolate chip cookies on hand...
Iced CoffeeMakes 6 cups
2 cups strongly brewed coffee
Sugar to taste
Half and Half to taste (optional)
4 cups milk
2 tsp (or more) vanilla extract
Brew 2 cups of strong coffee (careful not to let it sit too long and get a burnt taste). Pour into desired container and add sugar to taste. Place lid and shake to dissolve sugar. Next, add half and half. Then fill the remainder of the container with the milk. Lastly, add the vanilla extract. Store in the refrigerator.
Linked to Works For Me Wednesday and Tasty Tuesday.