Iced Coffee

September 12, 2012

I’m a little late on posting this—seeing that summer is just about nearing its end. But, who doesn’t like sipping iced coffee? Add a splash of cream, maybe a little homemade syrup and, well, it’s pretty great.

It’s a thing of beauty.

Better yet, it’s fabulous if you’re on a budget.

After hearing wonderful things about Ree Drummond’s Iced Coffee, I decided to give it a try. Let me tell you, this is not for the faint of heart.

Holy moly it’s strong.

And so, so much better that the watered down version I have made in the past. I also cut down the measurements to just about 1/4 of what Ree had made—I’m the only one drinking coffee in this house. Those measurements turned out to be just a touch shy of a standard pitcher.

Iced Coffee

1 cup ground, strong coffee

8 cups cold water

Combine the coffee and water in a clean, sealable container. Let stand overnight or at least 8 hours.

Line a fine mesh strainer and pour coffee mixture though and into a clean pitcher. Add your desired amount of cream and sweetener and enjoy!

Recipe: The Pioneer Woman