Prep 5 mins
Cook 1 min
Frustrated with most coffee shops' inability to make an iced coffee the way I ask for it (brown, not white) and the actual cost of iced coffee, I spent awhile experimenting with different formulas at home. This is a recipe which most people are going to tailor to their own tastes. I am typing the recipe with more cream and sugar than I put in myself, so that those who prefer the way coffee is usually made at a coffee shop will have something very close to that, particularly if they use ground coffee from that shop. Myself, I use 2 teaspoons of half and half with a tablespoon of sugar, and brew my coffee a tad stronger. I found that once I perfected my own iced coffee, I could make it in less time than it takes to stop at Honey Dew. You can always do something else while the coffee is brewing.
- 3⁄4 cup water
- 2 tablespoons of your favorite regular grind coffee
- ice, to fill a tall cup
- 1 tablespoon half-and-half
- 4 teaspoons sugar
- Brew your coffee double strength by using 2 tablespoons of ground coffee with 3/4 cup water.
- Fill a tall glass with ice. A normal sized travel mug works well, but don't use anything smaller than that.
- After the coffee has brewed, pour it into a ceramic mug or other heat-safe container.
- Stir in sugar. This avoids the sugar at the bottom of the cup which usually happens at coffee shops.
- Pour over ice. You'd think it would be best to chill the coffee first, but it cools down immediately and melts down enough of the ice that it becomes normal strength.
- Add half and half, or your usual cream.
- Try this recipe a few more times; fiddle around with it. I think this should make a good base recipe for most people.
I am editing my review of this recipe (upgrading it to 5 stars) as I have made this coffee numerous times, and found I've been enjoying it even more each time I make it . As for the half-and-half, I would add 3 tablespoons, so the coffee isn't quite as strong. I have made other variations: Once adding 3 tablespoons of the half-and-half, plus 1-1/2 teaspoons of a hazelnut coffee creamer, or... adding 2 tablespoons of the half-and-half, plus 1 tablespoon of French Vanilla Coffee Creamer, and since the flavored coffee creamers are a bit sweet, I'd probably just add 3-1/2 teaspoons of the sugar. Kris, thanx much for sharing this recipe. It's definietly a keeper!!
I've had these many times throughout the summer and I enjoy them so much! I use Splenda in place of the sugar, but otherwise made the same. This is a favorite of mine and will remain in my favorites!
Thanks for posting this easy recipe! I now make my iced coffee at home, in fact, I'm enjoying a glass right now! I use Nestle's Vanilla Caramel creamer instead of the half and half... what a nice way to enjoy a brisk January sunset.