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A delicious caffeinated summer drink. It’s all about the sweet and the cinnamon flavors with creamy milk and coffee over ice!
I am using a French Press to make this coffee, which only brews about 8 cups at a time. If you have a larger French Press, you’ll need to adjust the amount of ingredients you put in. If you are using a drip press, you’ll need to brew the coffee, then add and stir other ingredients afterwards.
When making iced coffee, you want to make your original batch of coffee double-strong. In this case, I’m using 8 heaping tablespoons of coffee beans, ground, per 8 cups of coffee.
Put enough water to fill your French Press plus about one or two cups extra on to boil (or set your coffee to begin percolating if you have a drip press).
For French Press users: add about 1/2 cup of dark brown sugar for eight cups of iced coffee, plus about a tablespoon of cinnamon. I am not the biggest fan of cinnamon, so I tend not to use a lot of it. If you’re a cinnamon fan, feel free to add more!
Pour water over your coffee grounds into your French Press as it boils. Stir the coffee grounds, cinnamon, and brown sugar with a wooden spoon a few times, then set your top on to let it steep.
For drip-press users, allow your coffee to sit and cool just a bit while you add the brown sugar and cinnamon to a carafe (remember to use a carafe that is either tempered glass or that you know can stand up to hot liquids!).
Pour the coffee over the brown sugar and cinnamon, stir until it seems dissolved.
After five to ten minutes of sitting and steeping, press down the filter to separate grounds from water. Pour into carafe.
For the drip press, you can move on to the next step once you feel everything has dissolved well.
Add about one cup of ice, piece by piece, stirring continuously while you do so. When the overall temperature of the liquid feels lukewarm and no longer hot (I just touch the outside of the carafe to check), put your coffee in the fridge to cool.
Once cooled, pour over two to four pieces of ice, to about 3/4 of the way up the glass. Top off with cream or milk and voila! Delicious, chilled iced coffee for a hot summer day.
If you want to make this beverage a little more adult, I’d recommend adding some Kahlua or other coffee liquor, Irish Cream, Creme de Cacao and maybe a splash of vodka to make a real Cuban Cocktail!
This recipe was given to me after I received a gift of the mix one Christmas. You can create this in a smaller quantity for yourself or prepare a large quantity and package as holiday gifts. It’s very economical for those “extra” gifts and it’s tasty too! Who can resist a piping hot cup of cocoa on a chilly winter evening?
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!