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.