Perfect Iced Coffee

CC MCCART-FROST

By
@CCMCCART

This recipe is courtesy of the Pioneer Woman, lovely lady. There 2 differences between her recipe and mine 1) I use whipping cream instead of half & half, 2) I prefer sugar as opposed to the sweetened condensed milk.

Now you have to remember the secret to this drink is that should be served FRIGID NOT just cold.

Rating:
★★★★★ 1 vote
Serves:
24
Prep:
8 Hr
Method:
Blend

Ingredients

1 lb
ground coffee (good, rich roast)
8 qt
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!

Step-By-Step

1In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
2Line 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.
3Place coffee liquid in the fridge and allow to cool. Use as needed.
4To 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.

About this Recipe

Course/Dish: Non-Alcoholic Drinks
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American