Recently, a friend of mine (ahem, Ashley) introduced me to iced coffee at our brand new Dunkin Donuts up the road. I had never been to a DD but I had heard excellent things about their super strong coffee. & if you know anything about me…you know that I have one vice and that is coffee. I drink water & coffee. STRONG coffee. So I gave it a whirl one hot summer day & was she ever right! YUM! But I knew I could do it better myself. It was a wee bit bitter for my taste and still cost me a couple of dollars per cup. Way better than pricey sugarbomb frappucinos, which I am not entirely fond of, but still not perfect. So I hopped to figuring out how to make my own.
WHAT YOU NEED
- coffee. preferably something strong & robust. (I used my faaaaaaaavorite Philz coffee, a cult classic home in the Bay Area. I’ll head to Local here in SA when I run out)
- flavoring (if you wish, I like mine with a dash of coconut. YUM)
HOW YOU MAKE IT
- I used the Pioneer Woman’s Iced Coffee recipe but I upped the coffee to water ratio on my second batch. Like I said, I like it STRONG. Be sure to steep it at room temp and definitely overnight, or it will be bitter.
- Since I don’t mess around with the strength of my coffee (I call my dad’s version “coffee flavored water”…yuck) I freeze some of my concentrate in my old baby food cubes (remember those?!) and use them as the “ice” in my coffee. I recommend filling each cube only half full, or they will not thaw fast enough to melt into your drink.
- After I pour the concentrate in, and add the cubes, I add a splash of cream and a little less than one pump of coconut & then it’s bottoms up! HAPPY NAPTIME.
- I enjoy mine in a starbucks tumbler & use the lines on it to measure out the amounts of liquid in my drink so I have consistency. :)
& that is all!! Yummmooo. Just the perfect perk for a hot summer’s day!