icedcoffee.

mornings can go two ways for me and there’s only one factor that makes the decision:


the only thing is, houston’s hot pretty much all the time. therefore, it’s imperative that only iced coffee touch my lips. my delicate southern countenance can’t handle the added heat. unfortunately this has led me to a $2 a day starbucks habit.

what to do? oh, of course, the nyt has the answer.
all it takes is some coffee, water, a jar, and a filter. so easy!

here’s the recipe (also linked above) from the nyt, and slightly modified by yours truly:

    New York Times Iced Coffee:

Time: 5 minutes, plus 12 hours’ resting

1/3 cup ground coffee (medium-coarse grind is best)
Milk (definitely NOT optional).

1. In a jar, stir together coffee and 1 1/2 cups water (i used filtered water). Cover and let rest at room temperature overnight or 12 hours.

2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired normal, add milk (and splenda or sugar).



my life will never be the same.

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1 comment
  1. mom said:

    I love iced coffee!! With milk @ Starbucks, no sweetener. Perfect. And I love your Mason jars.

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