These hot summers are killing me, y’all! The heat, on top of the humidity, on top of the fire ant bites, on top of the yellow jacket stings, on top of the sun burns, on top of bathing in my own sweat day after day…I just can’t ☹. In all reality, as miserable as it can be, there are worse things. I really have nothing to complain about and am so blessed!
So how do I cope? Well, I’ve turned to iced coffee…that’s right, iced coffee. Now, for those of you who know me, you know that I’m more of a tea girl—always have been, always will be.
I’ve never liked the taste of coffee, but the smell—ah, swoon!!! I always used to say that I’d pick tea over coffee any day of the week. That being said, life in South Carolina has changed me. The summers have changed me. Lol.
I’m by NO means an expert in coffee. I’m sure there are lots of “professional” ways to make iced coffee that use fancy gadgets and machines. My method here is about as simple as it gets. I’m sure some of you would be mortified by my amateur techniques, but…it works, it’s simple, it doesn’t require anything fancy, and it’s so refreshing on hot summer days after working for hours outside in the scorching heat.
Happy Drinking, Y’All!!! 😀
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Simple Iced Coffee:
Yield: 1 gallon
Brew Time: 24-36 hours
- 1 ¾ – 2 cups of your favorite flavor of Ground Coffee (My go-tos are Vanilla Cinnamon and Hazelnut from Kaldi Gourmet Coffee Roasters—they come as whole beans, and I grind them as we need them)
- 1 gallon cold Water
- 1-gallon pitcher with a lid (I use one very similar to this one)
- Jelly Strainer Bag
Put the ground coffee into the jelly strainer bag. Tie it tightly.
Fill the pitcher about ¾ full of cold water. Float the bag of coffee in the pitcher. I like to keep the strings slightly hanging out so that it’s easier to retrieve after the brewing is done.
Place the lid on the pitcher and set it in the fridge for 24-36 hours.
When the brewing is complete, carefully remove the bag of grounds from the pitcher. Squeeze it a little to get the majority of the liquid out, and discard the grounds. Rinse and gently hand-wash the bag, and let it dry so you can use it again for the next brew.
I like to top off the pitcher with cold water so that I end with a full gallon to drink.
Store the coffee in the fridge.
- ¾ – 1 cup brewed Iced Coffee
- 2 TBSP Half and Half
- 2 TBSP pure, 100% Maple Syrup
- Ice Cubes
Mix it all together and enjoy. You’re Welcome 😉