I have told you before how much I love The Pioneer Woman, Ree Drumond. She knows what she is doing when it comes to food and the kitchen.
Last summer I practically lived on her recipe for iced coffee. Between a new baby with colic bouts in the night, and a busy 2 year old, I needed all the caffeinated help I could get. This coffee was the perfect treat around 2 pm when I started to feel the effects of very little sleep and to many hours at the park in the sun.
These pictures are Ree’s and she is a fabulous photographer. As soon as my first batch of the season is brewed, I will share pictures of my own.
If you like coffee, make this immediately. It is so so worth the time!
Pioneer Woman Iced Coffee (from her webpage)
- 1 pound Ground Coffee (good, Rich Roast)
- 8 quarts 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!
(Adapted from Imbibe Magazine)
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line 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.
Place coffee liquid in the fridge and allow to cool. Use as needed.
To 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.
*I didn’t have a cheesecloth, so I used just a regular coffee filter in a small strainer. It worked great*
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