Iced Coffee

Last summer on our book trip to Lancaster, Rachel taught me how to make the easiest iced coffee ever.

Mix:

1 cup hot water

1/2 cup sugar

1/4 cup instant coffee

Keep it in the frig and whenever you crave an iced coffee (and can afford the gazillion calories), fill the tallest glass you can find with ice.  Pour iced coffee concentrate in until it’s between 1/4 to 1/3 full (depending on how strong you like it).  I like mine about 1/3.  Fill the glass with rich milk, the creamier the better.  For a real splurge, use mostly half and half.  Stir. Top with whipped cream if you’re feeling jazzy, and start slurping.  Honestly, I love this stuff so much it is hard for me to sip it.  I think it’s a distant relative of tomato basil soup from Cafe Europa.

Last week I went to all the bother of making Pioneer Woman’s iced coffee.  I LOVE the coffee flavor.  It tastes rich, strong, and true.  But I canNOT get the right amount of cream and sweetness.  I tried the three spoons of sweetened condensed milk she recommended and nearly gagged at the sweetness.  I tried it with a sprinkle of sugar instead of the sweetened condensed milk, but  something just isn’t right.  The coffee flavor is superb, but there isn’t enough creaminess {in my not so humble opinion}.  Next time I’m trying half and half.  Because I think that cold brew method really is the secret to amazing iced coffee just like she says.  But until I get to the grocery store again, a big spoonful of vanilla ice cream stirred into my cup is a yummy pacifier.

How do you make iced coffee?