Nevermind Spring, Summer has Sprung!

Nevermind Spring, Summer has sprung here this week and you know what that means…keep the iced coffee coming! I don’t know about you, but I like to turn to The Pioneer Woman for all things yummy and her piece on iced coffee has me salivating—even when it’s cold outside! She gives lots of detail about how to create a tall, iced glass of heaven second to none with this recipe. And until you try iced coffee with sweetened condensed milk, you have tried nothing!

Slurp and enjoy!

Iced Coffee

Note: This recipe yields 24 cups. Adjust up and down quantities as desired.

You need:

1 lb ground coffee of your choosing

8 quarts cold water

Half-and-half or sweetened condensed milk (2-3 tablespoons per serving)

Feel free to us skim, 2%, whole milk, sugar, flavored syrup, etc., as you wish instead of half-and-half or sweetened condensed milk.


(Adapted from Imbibe Magazine)

In large container, mix coffee with water. Cover and let sit at room temperature for eight hours or overnight.

Line a fine mesh strainer with cheesecloth or paper towel and set over a pitcher or other container. Pour coffee/water mixture through the strainer, saving all liquid. Discard grounds.

Place coffee liquid in the refrigerator to cool.

To make a cup of iced coffee, fill glass with ice. Pour 2/3 full with coffee. Add generous splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk or plain sugar. Stir. Taste and adjust as needed.



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Categories: Recipes


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  1. The Perfect Iced Coffee (Ree Drummond’s Recipe) | ChallengeU2cook - April 21, 2012

    […] Nevermind Spring, Summer has Sprung! ( […]

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