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PW's Perfect Iced Coffee

Gorgeous coffee “concentrate” to keep in your fridge: iced coffee whenever you’d like!
**Kel's note, I've used variations of these quantities listed here. You can very easily halve the recipe, or adjust it to what you have on hand. i.g. my favorite coffee comes in an 11.3oz. container (instead of 16oz.) I usually end up using around 1 gallon (4 qts) of filtered water, so it ends up very, very strong. Nick claims that my coffee makes his teeth wiggle :-) **
  • 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!

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.

Kelly Lake,
Sep 5, 2011, 4:56 AM