My Mom brought me this recipe when she came to visit recently from Michigan. I think she got it from my cousin Diane. Here are my cousins Karen, Diane and I last week in Michigan. We had such a nice time together. I miss my cousins.
I love iced coffee in the hot days of summer. You probably remember this version that I made earlier in the year. And currently we are over 20 straight days of 100 plus temperatures here in Oklahoma City, so what a great time to finally make it! This gives you a nice coffee punch of caffeine for your day, but doesn’t leave you sweating.
To begin, you’ll need to brew some double strength coffee. To do so, you can do one of two things. You can either put twice the amount of coffee grounds you normally use into your coffee filter and brew your coffee like normal.
Or you can make some espresso.
I opted for the strong coffee route.
Brew your coffee and then pour it into a large mixing bowl.
Add in cups of sugar.
Add in one teaspoon of vanilla extract.
And also add in 1 pint or 2 cups of half and half.
And 1 quart or 4 cups of milk.
Stir this all together really well and then you’ll need to freeze it.
You can either dip it out with a small pitcher.
On second thought…if you have a large glass measuring bowl with a spout (like the 8 cup one I have and forgot about), that would be really nice to pour into the baggie. But I realized this too late and had to make life difficult on myself. So you could pour some of this into a freezer bag.
Zip it up and pop it into the freezer.
Or, you can do another way, a way I greatly preferred. Pour it into a freezer container.
Pop on the lid..
I really preferred this way of the two because…
#1 it was really hard to balance the wobbly liquid freezer bag to stand upright on the freezer shelf and I was worried about it leaking..and…
#2 Later on, when it came time to scoop the slushy liquid out, it was much easier and less messy out of the container.
Imagine scooping ice cream out of a freezer bag instead of a container?
Let this freeze up for several hours or until it gets nice and semi-hard/slushy. Then scoop it into glasses.
This makes a lot of iced coffee…probably about 6-8 tall glasses full, so it’s great to make this ahead of time and enjoy a glass each day when you’re especially run-down and sweltering.
I made this a second time subsituting Splenda (the granules, not the packets) for the sugar. Use the same amount – 2 cups of Splenda granules. I also used skim milk and fat free half and half for the regular milk and half and half.
It was pretty doggone good. If you’re watching your waistline…try it!
Katie’s Printable Recipe – Iced French Coffee
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