Iced Coffee

To make your coffee, you need to plan 24 hours ahead.

What I do is, on a morning that I’m brewing hot coffee, I pour the leftover coffee in the pot into my ice cube tray and freeze overnight. Coffee iced cubes are a must; they prevent you from having that watered-down iced coffee that just doesn’t do the trick!

After you have done that, brew up to 12 cups of your favorite coffee. I use 2 tablespoons of coffee for every cup of water. Brew coffee in coffee maker. (Use 1 1/2 cups of your favorite ground coffee to 12 cups of water.)

Pour hot coffee into a heatproof jug or container. I use a 2-quart heatproof jug.

For every cup of coffee, add 1-2 tablespoons of granulated sugar. (For 12 cups, use 1 1/2 cups of sugar.) Give a good stir. By adding the sugar while it is hot, you are ensuring your sugar melts.

Cover and refrigerate overnight.

Fill your large glass with coffee iced cubes (or regular ice). Pour cold sweetened coffee over the top, leaving about 1-2 inches for your cream. How much cream to use is a individual preference.