Speaking of great recipes...
My talented and creative friend (and future guest writer here), Vicky had the girls from our weekly Mom's group over for some wine, yummy-fruity drinks and appetizer's last night. Delightful. It was such a fun night on so many levels. In addition, she made us some iced coffee that we will all be talking about for a long, long time. Move over, Starbucks.
I hope she doesn't mind, but I couldn't resist posting this great summer recipe that she found at thepioneerwoman.com Vicky also rimmed our glasses with a cinnamon and sugar combination that looked and tasted amazing. If only I had thought to bring my camera : )
Perfect Iced Coffee
Gorgeous coffee “concentrate” to keep in your fridge: iced coffee whenever you’d like!
Preparation Instructions
(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.
Ingredients
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!
My talented and creative friend (and future guest writer here), Vicky had the girls from our weekly Mom's group over for some wine, yummy-fruity drinks and appetizer's last night. Delightful. It was such a fun night on so many levels. In addition, she made us some iced coffee that we will all be talking about for a long, long time. Move over, Starbucks.
I hope she doesn't mind, but I couldn't resist posting this great summer recipe that she found at thepioneerwoman.com Vicky also rimmed our glasses with a cinnamon and sugar combination that looked and tasted amazing. If only I had thought to bring my camera : )
Perfect Iced Coffee
Gorgeous coffee “concentrate” to keep in your fridge: iced coffee whenever you’d like!
Preparation Instructions
(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.
Ingredients
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!
