Iced Coffee

This summer, I've started almost every work day with an iced version of my morning coffee

Attention retail stores, parents, teachers and food bloggers! Summer is not over yet! As a matter of fact, it’s not technically over for another month. And even if we go with the unofficial summer end date of Labor Day, there’s still over a week of summer left. So please stop with the Fall recipes, clothing and whining about how Summer is over. It’s annoying.

Summer is my favorite time of year. So I refuse to hop on the apples and sweaters bandwagon in August. I’ll enjoy my flip-flops, sunshine, warm temperatures and cold drinks as long as possible, thankyouverymuch. Which brings me (almost) to Iced Coffee.

First, let me say that, just like I don’t know much about wine, I also don’t know much about coffee. However, I do know what I like and don’t like. I like my coffee strong and sweet; and I enjoy flavored coffees. I love coffee shops, but try not to go more than once or twice a week. I can’t stand Starbucks. When I do go to a coffee shop, I stop at Staufs in Grandview for a coffee and a bagel or scone. That’s also where I usually buy my coffee beans, which finally brings me back to Iced Coffee.

Last summer, I cold-brewed my iced coffee using this method. But it was kind of a pain, and I didn’t like the flavor as much. This summer, I’ve made my iced coffee by brewing a super strong pot of coffee, adding sugar, and keeping it in a pitcher in the fridge. Here’s how I do it.

Iced Coffee
Makes 6-8 glasses

Ingredients
Whole coffee beans
1/4 cup white sugar (if desired)
Skim Milk
Ice

Directions
1. Fill a standard, 8-cup drip coffeemaker with the maximum amount of water.
2. Coarsely grind coffee beans. Add coffee to coffeemaker, using 2-3 tablespoons of coffee per 6 ounce cup of water. Brew coffee as usual.
3. When coffee is done brewing, pour into a pitcher and mix in about 1/4 cup of sugar. Adding sugar while the coffee is still hot will help it dissolve completely.
4. To serve, pour over ice and skim milk. Stir and enjoy!

Quick Note: I usually use flavored coffee for this. I’m partial to Coconut, but Staufs Snickerdoodle and Highland Grog also make great iced coffee.