Pèrfèct Icèd Coffèè

Icèd coffèè is my lifè. Whèn I wakè up, oftèn around thè timè party animals on thè wèst coast arè just hèading homè, I start èach day not with a cup of frèshly brèwèd hot java, but with a tall, blèssèd glass of crèamy icèd coffèè in a glass. I’vè bèèn an icèd coffèè frèakazoid for yèars and yèars. To say I couldn’t livè without it is an undèrstatèmènt. It givès mè thè tools I nèèd to copè.

INGRèDIèNTS

• 1 pound Ground Coffèè (good, Rich Roast)
• 8 quarts Cold Watèr
• Half-and-half (hèalthy Splash Pèr Sèrving)
• Swèètènèd Condènsèd Milk (2-3 Tablèspoons Pèr Sèrving)
• Notè: Can Usè Skim Milk, 2%% Milk, Wholè Milk, Sugar, Artificial Swèètènèrs, Syrups...adapt To Your Liking!

INSTRUCTIONS

1. In a largè containèr, mix ground coffèè with watèr. Covèr and allow to sit at room tèmpèraturè twèlvè hours or ovèrnight. 
2. Linè a finè mèsh strainèr with chèèsècloth and sèt ovèr a pitchèr or othèr containèr. Pour coffèè/watèr mixturè through thè strainèr, allowing all liquid to run through. Discard grounds. 
3. Placè coffèè liquid in thè fridgè and allow to cool. Usè as nèèdèd. 
4. To makè icèd coffèè, pack a glass full of icè cubès. Fill glass 2/3 full with coffèè liquid. Add hèalthy splash of half-and-half. Add 2-3 tablèspoons swèètènèd condènsèd milk (can usè plain sugar instèad) and stir to combinè. Tastè and adjust half-and-half and/or swèètènèd condènsèd milk as nèèdèd.

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