After a gorgeous Memorial Day weekend, summer is officially here. The hot, muggy weather arrived and it’s time to break out the iced coffee.
As much as I love Starbucks, it isn’t practical to run out for an iced coffee whenever the mood strikes. Instead, I make my own. It’s both easier and messier than you’d expect. I do think that the messier part is mostly due to the equipment I have and my inability to pour from a large pitcher. Thanks to Pioneer Woman, I have a grand recipe too:
Iced Coffee by Pioneer Woman (picture courtesy of her too.)
- 1/2 pound ground coffee (dark roast is my personal favorite, but experiment to find yours)
- 1 gallon water
- Large container (enough for a gallon of water and room to stir)
- Cheese Cloth
- Measure 1/2 pound of coffee into the large container.
- Add 1 gallon of water
- Store for 8 or more hours.
- When ready, line the strainer with the cheese cloth and pour the coffee through into the pitcher. (This is the part where I make a huge mess and get coffee grounds everywhere. Best of luck to you.)
I’m fond of adding Splenda, sugar free syrup, half and half. Again, experiment to find your favorite.
Leave a link to your favorite summer drink in the comments. I’d love to see what’s always around your house.