I love coffee. If you have read anything here at this blog, you know that already. I once wrote a really bad love poem to my coffee at about 3am. In general, I prefer my coffee regular. You know, brew regular coffee (no flavors) add some cream (I don’t like sugar in mine, but to each his own) and drink away. Hot, fresh, fairly plain coffee to the tune of about 3 pots per day, that’s how I prefer it. Sometimes I’ll get all fancy and use flavored coffee or creamer, but it’s super rare for me to do things like get a cup from a Starbucks or something like that (think 2 to 3 times per year). The only time of year that I am not toting my to go mug with me everywhere is when the thermometer is creeping past 80 degrees, at 9am, in other words Summertime. I still wake up have a cup (or 4) before I leave the house, but trying to drink hot coffee in 100 degree weather is a bit hard-core even for me. So what’s a girl to do? Iced coffee to the rescue! But I’m still not shelling out $3 or more a pop to support my coffee habit (that’d get crazy expensive, fast). So I developed this easy iced coffee recipe. It has to be easy, since I’ll be drinking about 10 of these a day. I decided to share this simple recipe after reading about how good it can be for you. Enjoy!
Brew coffee, full pot of whatever you usually drink. As soon as it is done brewing, turn the coffee maker off. (this is when I go to work)If you are gonna be around longer when it gets mostly room temp pour it into a small pitcher and store in fridge.
When you are ready for an iced coffee, fill cup with ice.
Add creamer (whatever your favorite is) and cold coffee. Stir & Drink.
I use fat-free hazelnut creamer in this ratio over the ice: 1/3 creamer, 2/3 coffee.
How crazy easy is that? I keep leftover coffee in a small pitcher in the fridge in the summer for me to use in the afternoons and just add coffee to it as I brew new stuff.
If you don’t want ice to water down your beverage you can get reusable ice cubes at places like Dollar General and use those.