I stole this recipe from The Pioneer Woman. It is amazing. It is smooth. It is delicious. If you like iced coffee, you will love this I promise. It takes a bit of work, but it makes a ton and it keeps really well. I only make half of this recipe, and it lasts me about a week or a week and a half. I don’t sweeten mine at all, but if you do put the sweetened condensed milk it in, it is heavenly. Try it once. I dare you!
Mix coffee with cold water in a large container. Allow to sit overnight.
I add some cinnamon powder to mine. Make sure you stir it all up before you let it sit overnight.
Strain the coffee grounds into a pitcher. (I usually strain it twice to make sure all the grounds are out)
Put some ice in a cup.
Pour in the iced coffee…
I add cream. And its ready to enjoy!
Perfect iced coffee
- 1 pound Ground Coffee (good, Rich Roast)
- 8 quarts Cold Water
- Half-and-half (healthy Splash Per Serving)
- Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
- Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups…adapt To Your Liking!
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. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
Taken from The Pioneer Woman website:
That sounds wonderful! If only there was room in my fridge.
Have you tired Saigon (or Vietnamese) Cinnamon. It is a little sweeter than regular cinnamon and very yummy. You can put it on toast with no sugar at all!