I like nonsense, it wakes up the brain cells

"...Fantasy is a necessary ingredient in living, It's a way of looking at life through the wrong end of a telescope. Which is what I do, And that enables you to laugh at life's realities."

-Dr. Suess

Wake up, wake up, wake up… it’s the first of the monthhhhh! So I started off trying to make my own iced coffee at home so that I didn’t have to spend money and make the trip to Starbucks this summer. I ended up spending a bit more money than expected but I got the BEST iced coffee I’ve ever had. I thought the best way to get iced coffee was to just cool down regular brewed coffee. Nope. You want to cold-brew it. This leaves you with a smooth, acid-free coffee base that we all love for a refreshing cold drink. I had never even heard of it. I like my coffee strong and sweet, like I like my…. ahem, boyfriend :) Iced Coffee Concentrate Ingredients 1 gallon water ( A gallon of drinking water or filtered water) 1 lb bag of your favorite rich coffee (course ground if you can get it)  a French press OR Coffee filters/several layers of cheesecloth/a fine mesh strainer a large bowl pitcher (big enough to hold a gallon) 
Directions Pour gallon of water into your large bowl. (I used a huge punch bowl and covered it with a dinner plate) Dump the entire bag of coffee into the water/bowl. Stir to make sure all grounds are saturated with water. Cover and walk away, for 12 hours or overnight. Here’s the time consuming part. You can either line a mesh strainer with a coffee filter or several layers of cheese-cloth, set the strainer on top of your pitcher and pour (or ladle) your coffee mixture into the strainer or use a French press. I found using a French press was much easier and MUCH faster. (If using coffee filters, you might have to replace them several times during the filtering process.) Once all the coffee concentrate has been filtered, stick it in the fridge (it will last for a month!) I love drinking out of mason jars. I bought myself a set of 12 mason jars on Amazon and I use one to store my sweet cream mixture. What is sweet cream, you ask? Well, I just happen to have the very simple recipe right…. here! Ingredients 1, 12oz can of evaporated milk 1, 14oz can of sweetened condensed milk Directions mix both cans together, refrigerate.  Yes, I said sweetened condensed milk. If you’ve never had this, you’ve never lived. My sister and I fight over who gets to lick the can. Please eat a spoonful of it before you mix it. It is heaven in a can. Now grab your favorite glass (mine would be my mason jar) and fill it to the top with ice. Pour your iced coffee concentrate into your glass, filling it a little more than half-full. Add Sweet Cream into the coffee/ice glass until full (or to taste) and stir to combine. Mmmm… Enjoy! PS. Try adding a shot of chocolate syrup to this as well for an amazing iced Mocha!

Wake up, wake up, wake up… it’s the first of the monthhhhh!


So I started off trying to make my own iced coffee at home so that I didn’t have to spend money and make the trip to Starbucks this summer.

I ended up spending a bit more money than expected but I got the BEST iced coffee I’ve ever had.

I thought the best way to get iced coffee was to just cool down regular brewed coffee. Nope. You want to cold-brew it. This leaves you with a smooth, acid-free coffee base that we all love for a refreshing cold drink. I had never even heard of it. I like my coffee strong and sweet, like I like my…. ahem, boyfriend :)

Iced Coffee Concentrate

Ingredients

  • 1 gallon water ( A gallon of drinking water or filtered water)
  • 1 lb bag of your favorite rich coffee (course ground if you can get it) 
  • a French press OR Coffee filters/several layers of cheesecloth/a fine mesh strainer
  • a large bowl pitcher (big enough to hold a gallon)



Directions

  1. Pour gallon of water into your large bowl. (I used a huge punch bowl and covered it with a dinner plate)
  2. Dump the entire bag of coffee into the water/bowl.
  3. Stir to make sure all grounds are saturated with water.
  4. Cover and walk away, for 12 hours or overnight.
  5. Here’s the time consuming part. You can either line a mesh strainer with a coffee filter or several layers of cheese-cloth, set the strainer on top of your pitcher and pour (or ladle) your coffee mixture into the strainer or use a French press. I found using a French press was much easier and MUCH faster. (If using coffee filters, you might have to replace them several times during the filtering process.)
  6. Once all the coffee concentrate has been filtered, stick it in the fridge (it will last for a month!)

I love drinking out of mason jars. I bought myself a set of 12 mason jars on Amazon and I use one to store my sweet cream mixture.

What is sweet cream, you ask?

Well, I just happen to have the very simple recipe right…. here!

Ingredients

  • 1, 12oz can of evaporated milk
  • 1, 14oz can of sweetened condensed milk

Directions

  1. mix both cans together, refrigerate.
     

Yes, I said sweetened condensed milk. If you’ve never had this, you’ve never lived. My sister and I fight over who gets to lick the can. Please eat a spoonful of it before you mix it. It is heaven in a can.

Now grab your favorite glass (mine would be my mason jar) and fill it to the top with ice. Pour your iced coffee concentrate into your glass, filling it a little more than half-full. Add Sweet Cream into the coffee/ice glass until full (or to taste) and stir to combine.

Mmmm… Enjoy!


PS. Try adding a shot of chocolate syrup to this as well for an amazing iced Mocha!

Posted June 2, 2012 at 11:54 am 5 notes

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  1. freezer-of-the-brain reblogged this from necessaryingredient and added:
    I need to try this. Need.
  2. necessaryingredient posted this