DIY iced coffee…. because it’s Africa-hot out.
There are a lot of DIY iced coffee recipes out there… this one I got from Pinterest, and I’m pretty sure it’s the best one out there. In my humble opinion, of course.
Iced coffee is a bit of a enigma to me, though. Because, let’s face it- cold coffee is terrible (as well as warm beer) but, somehow when you add ice cubes and lots of sweet cream to it, it becomes this caffeinated-creamy blissful beverage..but you can’t just use any ol’ leftover coffee from the morning.
Two things you gotta do:
1. Cold brew your coffee*
2. Use the best creamer ever*. *= yeah, I’ll tell you how
Let’s start with the basics. Why do you need iced coffee? Well, it’s summertime, it’s Africa-hot everywhere, and, when it’s that hot you’re tired, and when you’re tired you don’t want to do anything, and when you don’t want to do anything, you get lazy, and when you get lazy, you gain weight, and when you gain weight, your clothes don’t fit you, and because it’s too hot to go shopping and you’re too tired and lazy and have nothing to wear, you end up sitting at home stark naked in front of the ac.
Now, if you have a nice iced coffee….
It’s a total grown up drink, so you can have it all to yourself. Which makes you feel indulgent, which makes you happy, and you get some caffeine which gives you energy, and when you have energy and you’re happy , you’ll want to do nice things for people, and when you do nice things for people, they get happy, and when the people get happy… the world is a better place.
See? You owe it to the world to drink iced coffee.
I’m not sure how nice the world would be if everyone sat at home naked in front of the A/C.
Anyway, so this stuff fixes the problems of the world.
I made mine in my French Press, which I totally love. I couldn’t afford one of those pod- thingy things; and my friend Brandi told me to try a French Press. I LOVE it. Also, I gained some counter space as well, because y’all know how small my world is.
Anyway… I have been taking all day to write this post. I know it doesn’t seem like it- to you, on the other side reading it- but seriously, all day.
I’m a bit under the weather from over indulging in beverages last night. I’m sure you know what I mean. (PS~ today is 07/05..so there was a good reason to party last night.)
So, this Iced coffee made me feel better today as well, along with water and an Advil.
Back to making it. There are some recipes that have you soak a whole pound of coffee overnight, then strain it with several layers of cheesecloth. And, yes- those are totally acceptable, but- I cannot bear to use an entire pound of coffee. What can I say? I’m poor & cheap. So, I simply used double the amount of coffee and let it steep in cold water for 24 hours, then pressed it using my french press. The result? Perfect strong coffee. Oh yeah, make enough for a pitcher- it keeps in the fridge all week.
Also, you may have noticed… I used cold water & never heated the coffee. Doing this created a less acidic beverage, without losing flavor.If you don’t have a French Press, you can simply soak the coffee grounds in desired vessel for 24 hours and then strain it by using cheesecloth.
As for the cream, I have NO IDEA why I never heard of this or did it before. It may be something that everyone has heard of or done, but- I never had & it is soooo freakin’ good. The “cream” is 1 can of evaporated milk and 1 can of sweetened condensed milk. That’s it. No stirring to get your sugar to dissolve. Nope.Heck, you don’t even need a spoon!
It may have been some secret granny his from me, but that canned milk mixture… oh boy. The best creamer for iced coffee. I tried it in my regular hot coffee, too. It’s not the same. Not sure why not…hmmm.
So, you need to make this stuff and be energized and happy, so you can go make the world nicer. It all starts with the iced coffee, ya know.
DIY iced coffee
- Your favorite coffee
- 1 can 12ounce evaporated milk
- 1 can sweetened condensed milk
- Ice cubes
- In a bowl or French press measure out double the ammount of coffee you would normally use in a week. I used 14 scoops & 8 cups of water)
- Cover with cold water.
- Allow grounds to steep for at least 24 hours
- Strain the coffee by using fine cheesecloth ( if you're not using a French press)
- Store black coffee in fridge for up to one week.
- For the cream:
- Combine the two cans of milk and store in a pitcher in the fridge.
- To serve:
- Place several ice cubes in a tall glass.
- Fill halfway with coffee.
- Add cream until desired creaminess is achieved.
- (60/40 ratio is great)