I know I've got a great husband, but sometimes he just surprises me with his hidden talents. And this past month, he's perfected a refreshing summer beverage - iced coffee. It's a whole lot cheaper than going to Starbucks and one batch will last you all week. And, he was nice enough to write out a recipe! So take it away James...
Although there are iced coffee purists out there (with whom I agree) that say iced coffee should be made with cold brewed (toddy) coffee, this is a quick and easy way to enjoy this cold treat during these hot summer months.
-Makes about 4-10 servings depending on how much you drink!
Ingredients:
-1 TB of ground coffee per cup of water
-tiny pinch of salt
-water
-2% milk
-sugar
Directions:
Brew your coffee. You want strong coffee. You need enough to fill half of whatever pitcher you are using (we use a ½ gallon pitcher.) We use about 8 scoops and fill the water to the “8” on the coffee pot. Put the tiny pinch of salt on top of the grounds before you brew it. (This is an old restaurant trick that takes some of the bitterness out of the coffee.)
Put anywhere from ½ C – 1 ½ C of sugar in your pitcher. For our ½ gallon pitcher, we use about ¾ cup sugar. Pour your fresh, hot coffee over your sugar in your pitcher – you want to stop pouring when the pitcher is about ½ full. Use a whisk or spoon to make sure the sugar dissolves.
Now, fill the rest of the pitcher with milk. If you don’t want to use 2%, it’s OK to use 1% or skim, but a little fat in the milk helps bring out that coffee flavor…
Chill and serve over ice.
Fun treat – at night time (or when it’s 5:00 somewhere) put a little Kahlua or Bailey’s Irish crème in your glass. Then add the iced coffee. Yum.
