DIY Iced Coffee

April 16, 2012

The days are getting warmer, the sun is setting later, and the flowers are beginning to bloom. That can only mean one thing: time for coffee drinkers to switch over from hot to iced.  I love a bold coffee.  Just a hint of vanilla and skim milk and I am in heaven.  I generally don't drink coffee all day.  I have a few co workers who do.  I would be a complete freak by 3pm if I did that.  I am good for a cup or maybe two in the morning.  If  for some oddity I missed a morning cup (say I was out of town and had not made it to Starbucks yet) and the clock passes 11am......  I  don't drink any.  Weird I admit.  I have no earthly idea why or even who made up this rule in my world.  Now with that being said, let the calendar pass the threashold of April and I am an all day coffee drinking gal!  Iced Coffee that is, black gold, texas tea. (You started humming the theme from Beverly Hillbillies didn't you?)  ha!

Iced coffee is really simple, and there are many different techniques.  One would think that it was as easy as  merely pouring brewed coffee into a glass full of ice and call it a day…but it doesn't have the same flare. No matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt.

Starbucks makes a great coffee. If you are lucky enough to have a Dean and Deluca convenient, they makes a great coffee.  However; there is something to be said for walking in your own kitchen and pouring yourself a cold brewed iced coffee any time of the day.  Here is the recipe I use.  I cannot take credit for the recipe but I can attest to the greatness to it!! Now go make yourself a batch and thank me later!!  Did you already make the switch to iced coffee? When does the iced coffee season start for you?


  • 1 pound Ground Coffee (good, Rich Roast) coursly ground
  • 8 quarts Cold Water
  • Half-and-half (I use skim milk) 
  • Cheese cloth
  • large bowl
  • Strainer
  • Note: You Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, name it!!  I have tried almond milk in it and skip adding the sugar free vanilla syrup and its pretty tasty as well.  Pour the coffee grounds into the large bowl.  Add water.  Put the lid on it and let it sit for 8 hours at room temperature. 

When it is time to strain the grounds, I line a fine colander with the cheese cloth folded in several layers.  Then I gently pour the coffee thru the cheesecloth into another large bowl.  It looks like chocolate cake batter a little!!

  Once all the coffee is strained I then transfer the fresh coffee into pitchers for the fridge.  Your done!!  I generally let it chill before I pour my first glass, but you could drink it right away.  It will keep in your fridge for approximately three weeks.  But mine never last that long.  Pour over ice and add any cream, caramel, milk, or flavor you like and enjoy!!

All photos by Lisa

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  1. You know, I'm the same way. I drink a cup or two in the morning, then stop. I think I'm always afraid that if I drink it too late in the day I won't be able to sleep at night. I love iced coffee though, I'll have to try to make it myself!

    1. Its so easy to make at home! Let me know how you like it!


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