I posted “Perfect Iced Coffee” a few months ago, and though it still remains my favorite, this is a very close runner up! The process of making this is so very easy. It may be a bit more familiar to you than the cold brew process, and familiar is nice sometimes– plus, I love how drip brewing process makes my house smell in the morning!
Starbucks Iced Coffee blend is new, and GOOD! It is “roasted to accentuate its full-flavored taste when chilled. It is medium bodied , well-balanced and caramelly smooth.”
1. Brew as if you’re making a full pot, but use half the water.
2. Slowly fill remaining pot with ice, or add same amount to a pitcher.
3. Serve fresh, over ice.
*By double strength, we mean: 4 TBS GROUND COFFEE to 6 OZ. WATER.
(I do not make mine that strong)
HERE IS HOW I MAKE MY CREAMY, DREAMY, EASY..
..CHOCOLATE ALMOND ICED LATTE: (V-Vegan; ND-Non-Dairy)
~8 HEAPING TBS Starbucks Iced Coffee Blend coffee
~16 OZ Water (this is my Mr. Coffee pot filled to the 4 line)
~Chocolate Almond Milk (I use Silk brand, Dark Chocolate, found at Walmart)
Brew coffee and water. This is your coffee concentrate.
Fill a mason jar (or glass of choice) with:
1/2 coffee concentrate & 1/2 Chocolate Almond Milk (or 2/3 coffee concentrate and 1/3 almond milk, according to personal taste)
Add sweetener if desired. I do not think this is necessary as the Chocolate Almond Milk is sweetened.
Pop in a straw and enjoy!!
Store leftover concentrate in a jar in the refrigerator, for up to 2 days.
This particular brand of almond milk has 120 calories per cup (2% chocolate dairy milk has 190), no saturated fat, no cholesterol, 45% DV of Calcium (milk has 25%) and added Vit C and Vit E. They use pure cane sugar to sweeten instead of high fructose corn syrup, and it uses Non GMO (non-genetically modified) almonds. I do wish it were organic and a little less sugar, but all- in- all not too bad, especially compared to syrup sweetened, high calorie, budget- breaking drinks available to buy!
Let me know if you try this! Enjoy.
Kristina LAugust 30, 2011 at 4:15 pm
Funny–I’ve been using and enjoying your cold-pressed coffee recipe for the past month or so. Just this week, I bought this exact brand of chocolate almond milk and was adding it to the iced coffee…I hadn’t even seen this post yet! The flavors taste so delicious together, and my husband and I are addicted!
June@I will craftAugust 3, 2011 at 2:25 am
Looks and sounds great. I was just looking at some soy milk thinking that it would be a good alternate for some of the creamer in my iced coffees. I think it will be one my grocery list for sure now.