Monday, April 9, 2012
What I used to do was make freshly ground coffee in my french press and save the leftovers in a container in the fridge. Then, I'd use that to make iced coffee. I admit that I make my coffee VERY strong... one night I brewed decaff after dinner for a friend of ours, but because I make it so strong and decaff isn't 100% de-caffeinated... it still kept him up that night. oopsie. Anyway, my point is this: in order to make good iced coffee, you need to start with very strong coffee.
Following a "recipe" from Ree, the pioneer woman, I decided to make a large batch of iced coffee from some grounds that were given to me. The coffee was an 8oz. bag of a ground Sumatra variety.
When the towel was full, I drew up the corners and squeezed out the coffee leaving the grounds in the towel. I emptied the used grounds into a trash bag that I plan to take out to the garden
(coffee grounds are great for your garden).
I funneled the coffee into a gallon sized drink container I had washed out and set aside earlier. I repeated the straining until all the coffee was strained from the grounds.
That's it. Put it in the fridge until it's nice and cold. It should last you a while.
How I like to drink my iced coffee:
I have a special insulated plastic cup with a straw that I use for my iced coffee. I love this cup. I got it for $5 at Walmart.
I fill it half full of ice then pour my coffee in leaving enough room for creamer. I love sugar free french vanilla creamer... yeah, yeah, yeah, I know it's horrible for me. I'll take my chances, that's how much I love the stuff. Okay, I put in about 1/4 cup or more of creamer and then squeeze in a tablespoon of lite chocolate Hershey's syrup. Stir with the straw and drink.
Weight watcher peeps, this comes to 3 or 4 points plus, depending on how much creamer and chocolate you use. Well worth it, in my book.