Homemade iced coffee!

Homemade iced coffee!

I was out a business conference most of the day and many of you  have been asking me for my iced coffee recipe. I'm sorry I didn't get it to you sooner! I can't take much credit, because I got the idea and recipe from Dana at the Craving Comfort blog. (Thanks, Dana!) But I will say that this recipe is super simple and soooo amazing! I've never tasted anything like this before and will definitely be making my own at home from now on. Who needs to pay $4 for a iced coffee at a coffee shop when you can make your own at home? 

The hardest part was actually waiting for the coffee concentrate to be ready. It needs to sit about 12 hours, and last night I was tempted by that wonderful smell! Below is the recipe for the coffee concentrate as well as the delicious cream that goes in it. Enjoy!


Iced Coffee Concentrate:


1 gallon water
1 lb. bag of your favorite coffee
Coffee filters or several layers of cheesecloth
Fine mesh strainer
Large bowl
A large pitcher (big enough to hold a gallon of coffee!)

Directions:

Pour a gallon of water into your large bowl and dump the entire bag of coffee into the water. Stir to make sure all grounds are saturated with water.  Let sit for 12 hours or overnight.

Line a mesh strainer with a coffee filter or several layers of cheesecloth; set the strainer on top of your pitcher.

Pour your coffee mixture into the strainer.  If using coffee filters, you might have to replace them several times during the filtering process. (I used cheesecloth and I changed it a couple of times because the coffee grounds were thick and got stuck). Once all the coffee concentrate has been filtered, toss it in the refrigerator. It will last for a month!

Sweet Cream:

1 12 oz. can of evaporated milk
1 14 oz. can of sweetened condensed milk

Mix both cans together (I put them in a container and shook them really well). Store in the refrigerator.

Once you have your coffee concentrate and sweet cream ready, put some ice cubes in a tall glass. Fill the glass about half full, or just above half, with the coffee concentrate. Add the sweet cream to fill the remainder of the glass, or to taste. Stir and enjoy!