I Love Creamy and Sweet Iced Coffee.
But...
I HATE paying over $4 a glass for it at some fancy-schmancy coffee house!
After literally years of trying, I have found it!
I have figured out how to make the perfect creamy & sweet Iced coffee for pennies a glass!
I'm gonna show ya how!
First...
You have to make your coffee concentrate.
(This is the only part of the process that takes some time)
Don't worry, the gallon of coffee concentrate you end up with will make enough to last you for a month in the fridge!
You do NOT want to brew a normal pot of coffee for your iced coffee.
You want to cold-brew it.
This leaves you with a smooth, acid-free coffee base that we all love for a refreshing cold drink.
Iced Coffee Concentrate.
Ingredients-
- 1 gallon water (I buy a gallon of drinking water)
- 1 lb bag of your favorite rich coffee (course ground if ya can get it)
- Coffee filters or several layers of cheesecloth
- a fine mesh strainer.
- a large bowl
- pitcher (big enough to hold a gallon)
- Pour gallon of water into your large bowl.
- Dump the entire bag of coffee into the water/bowl.
- Stir to make sure all grounds are saturated with water.
- Walk away, for 12 hours or overnight.
- line a mesh strainer with a coffee filter or several layers of cheese-cloth, set the strainer on top of your pitcher.
- Pour (or ladle) your coffee mixture into the strainer. (this part takes awhile... I often had to walk away while it filtered into the pitcher) If using coffee filters, you might have to replace them several times during the filtering process.
- Once all the coffee concentrate has been filtered, stick it in the fridge (it will last for a month!)
Sweet Cream
You can read how I stumbled onto the "Sweet Cream" recipe on my Blog
"The Homesteading Housewife" HERE
Ingredients-
- 1, 12oz can of evaporated milk
- 1, 14oz can of sweetened condensed milk
Directions-
- mix both cans together, refrigerate.
Dana's Sweet & Creamy Iced Coffee
- Grab your favorite glass and fill it to the top with ice.
I LOVE to add a shot of chocolate syrup to this as well for a Yummy Iced Mocha!
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That is AWESOME!!!!! Many moons ago I was a Starbucks Barista turned shift manager. (sounds shnazzy right? haha) I knew how to make those iced coffee drinks, but unless you were using half and half they weren't very creamy. Plus I always felt like I was having to use a ton of sugar to get it to taste right when I made it at home. I love that the sweet comes from the sweet cream. What a great idea!!
ReplyDeleteGreat post. Thank you!
mmmmmmmmmmm just, mmmmmmmmmm!!!!!
ReplyDeleteI can't wait to try this!!! Another great Pinterest find :)
ReplyDeleteI work at a fancy-shmancy coffee house and although ours are only $1.50, I have to agree that cold-brewed is the only way to go for iced coffees. Toddy brand cold-brewers are easy to use and may be more user-friendly for some people.
ReplyDeleteAlso, since you're adding the sweetened condensed milk, you can technically call this a Vietnamese-style coffee :)
I second using a Toddy for cold-brewing coffee! We go through a lot of coffee in this house (hot and cold) and couldn't live without our Toddy. Makes it super simple and easy. Also, we usually cold-brew a batch of coffee and then use those same grounds to do a second batch immediately after the first one is done. Tastes just as good!
ReplyDeleteThanks for the sweet cream recipe!
I love my Kurig and being able to brew over ice. I have a model that lets me lower the temperature several degrees, but when I use the K-cups meant for brew over ice, it works wonderfully! I then use some of the Coffee-mate Italian Sweet Cream. After I'm finished with this bottle, I'm going to try their new version of Natural Bliss Sweet Cream that has only milk, cream and sugar.
ReplyDeleteI'm totally impressed by your recipe though! I have a feeling you'd die over my grandma's famous mocha punch!
That was great, loved it. Posted an intro on my Fizz blog with a link here for the how-to.
ReplyDeletehttp://thingsthatfizz.blogspot.com/2011/07/iced-coffee-how.html
AV
Yep, Toddy coffee here. All summer long.
ReplyDeleteI was not a fan of iced coffee until I tried THIS. I admit, it's awesome. THANK YOU!
ReplyDeleteBut I have one slight improvement. I used coffee ice cubes instead of regular water ones. (I hate to throw away coffee, so I pour it into ice trays and freeze it.) My coffee just got stronger and stronger. YUM! I used regular brewed coffee and didn't sense any bitterness at all.
Is this not the exact same recipe the Pioneer Woman posted back in June?
ReplyDeletePretty much, yep. Almost exactly the same thing. This recipe seems to be a LOT more concentrated than PW's... but other than that, yes... it's the same thing.
DeleteHmm...
Who cares... Really.
DeleteOh this looks so yummy!!!! Thanks! :)
ReplyDelete~Lynn
OK, I love Ree and I also Love Dana (The Homesteading Housewife)
ReplyDeleteI don't think this is the same recipe.
Dana even posted how she discovered the sweet cream for this recipe here http://homesteadinghousewife.blogspot.com/2011/07/last-iced-coffee-recipe-youll-ever-need.html
It's iced coffee people, all recipes are gonna be similar.
The only thing that makes it the same is the fact they both use mason jars to drink from... I dont think Ree OR Dana are the first to use them.
Why do people go around looking for someone to be doing something wrong all the time?
Both Ree and Dana have great recipes...
Both posted good Iced coffee recipes... Not the same... but both good.
wow, internet people, get a life!
Keep posting your good stuff Dana!
Don't listen to the haters!
Kelly Hall
I agrre well said Val
DeleteAlso agree. Although i love Ree, i didnt know she had an ice coffee recipe so if it wasnt for this one i possibly would have never found it. Thanks! Cant wait to try!!
DeleteGuess this is just a vietnamese coffee using a cold brewed coffee instead of the little drip things that put the coffee right into the cup.
ReplyDeleteI usually do this with the Aero Coffee Press. Will look into that Toddy that some people mentioned.
This sounds and looks delicious!!
ReplyDeleteOh my goodness. I am DEFINITELY making this!!
ReplyDeleteRee's recipe was making coffee concentrate as well, not just putting it in a Mason jar. I just saw the Ree Drummond one a few days ago linked from Pinterest (which is how I found this one as well) and from just having glanced over both recipes it looks pretty much the same for the concentrate. If she got any part of the idea from anyone else but altered the recipe credit still needs to be given. Bloggers almost always put "adapted from ...".
ReplyDeleteAll iced coffee is concentrated...even McDonald's...CHILL!
DeleteWhy do you really care so much? Do you know her motivation? Have you talked with her about it? Maybe we could stop accusing and just drink iced coffee?
DeleteThe PW got her recipe from Imbibe magazine, and I got my version from various internet sources. Neither of these people invented cold-brewed iced coffee; all that matters is that they are delicious!
Deletewow Y'all....
ReplyDeleteFor the record, I never saw Ree (The Pioneer Woman)'s recipe for her Iced coffee until people started sending me hate mail for "copying" her recipe!
I'm sure hers is great too.
But, I hate to break it to ya, LOTS of people make the coffee base/concentrate this way.
I love sharing recipes that I enjoy with others, that is it.
Gotta love being put on the defensive for doing nothing wrong.
There are lots of people who copy/steal recipes and posts from others, it's happened to me several times. But this is NOT one of those times.
Moving on...
(shaking head)
Sally here... Don't have a web page or URL, or what ever it takes to leave my name at the top, so this is coming out as anonymous. Sorry!
DeleteFound you on Pinterest.
Guess I'm just lazy... I never heard of making coffee concentrate before! What an amazing idea! Thanks for sharing... :O)
I guess I've just been making iced coffee the lazy way. When I have left over coffee from a fresh pot, I put it in a container in the fridge. When I feel like iced coffee, I just pour it into a freezer mug and add creamer. (Freezer mug means no melted ice diluting the coffee...)
I'll have to try it your way, since I drink a lot of iced coffee during the hot days in Florida (which are quite a few!).
Thanks so much! And, ignore the haters. They're just jealous that they didn't think of it first...!
Wow, Dana, you got hate mail over this, I find that incredible. If the images did not appear on this 'Ree' post, then it is obvious to me that it was your work. There are some petty-minded people out there. I have never had this problem, nor do I wish to. Sorry to hear about your problems.
ReplyDelete*shaking head*
btw, I am putting a link to your blog on my Fizz blog, link in previous comment.
AV
A lot of negative energy over a post about something as innocent as iced coffee!! To the very concerned Anon: Calm down...or go worry about something more important...or take a nap!
ReplyDeleteI, for one, am really excited to make this recipe! I love cold-press coffee and I'm happy to save the two bucks it costs at the coffee shop. Thanks so much for sharing this!
I can see why this would be so yummy!
ReplyDeleteyou rock :) this makes me happy inside
ReplyDeletewow i cant believe ppl, i had to go see hers and it looks yummy 2 but its not the same at all. and as you said many ppl all over the world make coffee, many similar different ideas but all based around the same base. Therefore yes it can occur that one looks a bit like the others or has some of the same ingredients duh!!! Any how, i love your recipe, cant wait to try it and i am so happy to have found your blog. i will be trying many of your recipes they all look so yummy . once again thank you for sharing with us
ReplyDeleteOMG!! I love it. You made me want one right now. Going to make when I get home!
ReplyDeleteI can't wait to try this.
ReplyDeleteI love mixing caramel sundae syrup, milk and coffee concentrate over ice....yummy!!
ReplyDeleteI'm wondering if you can use whole coffee beans instead of ground coffee??
ReplyDeleteOne extra tip- pour any leftover coffee into ice cube trays and then your iced coffee will never get watered down!
ReplyDeleteHow long will the sweet cream keep in the refrigerator? I'm wondering if I made some for my regular hot coffee if it would be better (and cheaper) than International Coffee creamers or Coffee Mate creamers?
ReplyDeleteUmmmm...you do realize that Pioneer Woman posted this EXACT recipe a little over a month before you did, right? And even posted similar pictures using a mason jar to serve it?! Do you seriously want people to think that was a coincidence?
ReplyDeletehttp://thepioneerwoman.com/cooking/2011/06/perfect-iced-coffee/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks%21%29
Who cares???? IT'S COFFEE!!! She's not asking for a patent.....she's sharing a great recipe!
DeleteYou may want to take another look at both recipes. They are not "exact." This one uses 1 gallon of water, the other uses 2. Also, this one combines evaporated milk with sweetened condensed milk. The other one, just uses sweetened condensed milk. I looked by using your link. You need to do the same. It is similar, but not exact. The difference, is actually a lot when you really look at it. This iced coffee recipe is going to be stronger because of the less water that is used. Which is "similar" to the way Starbuck's brews their ice coffee. They brew a full batch of coffee on half batch setting to make it stronger because of the ice that goes into it. Come on, all ice coffee recipes are going to be similar to some degree. Get a life if all you can do is sit here and complain about recipes you find on the internet.
DeleteJen,
ReplyDeleteBless Your Heart But,
Ummmm... I didn't realize she posted her recipe until after people came here and told me.
As Ive already said, I'm sure hers is great too. But I got the inspiration for this sweet cream from my local sno-cone place. (even posted a link to that story)
There are only so many ways to make iced coffee... I bet lots are close to the same. (hers does NOT use evaporated milk by the way!)
I'm also willing to bet that my Grandmother who passed down the drinking from Mason Jars thing to me didn't copy from Ree.
Ree Rocks... But That doesn't mean she is the only on who can make iced coffee.
I refuse to search the internet every time I post to see if someone else posted something similar to me before I hit publish.
I did not copy my recipe from Ree or anyone else! I DID however, copy the sweet cream from our local sno-cone place.
I will not address this issue again.
The recipes, while close, are NOT the same.
And even if they were the EXACT same, it doesn't mean I "Stole" anything. We just both happen to like iced coffee, blogging, and sharing recipes.
This sounds AWESOME. We are on a super tight budget these days and Starbucks just isn't getting a huge chunk of my paycheck like they used to. I just bought a can of sweetened condensed milk with 50% less sugar. Can't wait to try!!! BTW you totally copied the other 8 million iced coffee recipes out there (rolls eyes) thanks so much for sharing!!
ReplyDeleteOh my gosh!!! I made this today, and it was AWESOME!!! I did make a few changes to the technique though to make it go a bit faster. After letting the coffee sit in the water for the required amout of time, I used a metal strainer and poured the mixture into another container. This got all but the very fine coffee particals out. I then rinsed the first container out, lined the strainer with a paper towel, and poured it back into the first container. It took about 5 minutes to do, including washing the dishes. I also poured the ice coffee and sweet cream into a blender and made mine into the best Frappuccino EVER!!
ReplyDeleteLove this recipe!
Thanks for sharing!
MMmm..Imma try your "faster" version! Sounds soo good! excited about it :)
DeleteI wonder of you could put the grounds in a "clean" nylon stocking to soak so there would not be much straining.
DeleteYes, I probably wouldn't use a stocking, but at home we use a cheesecloth bag to hold the coarse grounds, tie the top and let it soak 24-48 hours. You just pull the bag out and you are done!
DeleteI found this running on Pinterest (which you might have known already) and finally tried it this week... DELICIOUS! Thank you SO much for posting this amazing coffee recipe. My wallet and husband thank you also for finding a much more cost-effective way to get my caffeine hit in the morning. You definitely have a new follower!
ReplyDeleteMy friend passed this along to me and now I can't wait to try it!!!
ReplyDeleteFirst off, copyright law states that it’s impossible to copyright a list of ingredients. That means that essentially, a recipe becomes your own in the introduction and instructions.
ReplyDeleteSecond of all, I don't really see that these recipes are the same. Sure, they are similar, and they use a similar technique, but that's all. Seriously, how many ways do people think there are to make coffee?
This sounds yummy - and I prefer your recipe over Ree's. It's easier for me to make and store the sweet cream. Thank you!
BTW - I AM a writer. I think it makes sense for people to understand what they are ranting about before they start ranting. Copyright law is pretty clear, as is public domain info. Check it out!
I just found this on Pinterest... I'm doing this tomorrow! Thanks! I've been brewing a really strong pot, but I could never get the creamy/sweet right. Thanks!
ReplyDeleteI'm not much of a coffee drinker but this sound divine! Thanks for sharing. I ran across your blog from Pinterest.
ReplyDeleteGood Lord does this look heavenly!
ReplyDeleteBTW if you are a coffee snob at all(you know who you are) then I would not keep it for a month, even refrigerated or frozen. Coffee goes bad in whatever state it is in at most a week. If you aren't a snob, and drink Folgers have at it, your taste buds are probably dulled so much you taste more sweet cream than coffee anyhow!
ReplyDeleteThanks so much for posting this! I was sent to your blog by a friend and we both started making this!! It is amazing! I like my coffee a bit stronger, so I fill the glass 3/4 with the coffee and then add the cream to taste. I love this!!
ReplyDeleteKnow I'm gonna' like it! Semper Fi Momma: You are adding a ton of sugar when you add the sweetened condensed milk, but I can't wait to try!
ReplyDeleteI cannot wait; the first thing I want to say in the morning is “Good morning My Love, My Heart, My Hero!” (As it should be).
ReplyDeleteIt comes out as “Cofffeeeee…..” and he gets it for me.
Never enter the Dragons lair (especially before coffee)
I can't wait to try this!! Thanks for sharing.
ReplyDeleteHonestly, it doesn't havr anything to do about not having a life. It is aboout giving credit where credit is due.
ReplyDeleteHoly freaking cow! Seriously?!!!
DeleteTo 'Annomous's'point, art, music, iventions etc, I agree, but a recipe? Giving credit where due, we'd have to go back to the creator of coffe beans. A recipe would sound like an exceptance speech. "I'd like to thank Newman's Own for providing me with rich, dark, ground coffee, who's tireless efforts for organic and fairtrade I commend. I can't leave out Borden's Low Fat Sweetened Condensed Milk for it's creamy, calorie conscience goodness to whom this project could not have been complete. Kenmore, you are phenomenal! You freeze ice so perfectly (tears in my eyes), what would I do without you?. Dearest Mason, this liquidy confection would all be for not had your sturdy, rustic 'canning' jars not held it altogether. Thank you Betty Crocker, Dana, Ree and the gazillon recipe builder's across the world for your ispiration... (excepting golden spoon and taking a bow).
DeletePersonally, I don't give 'beans' who wrote it. It's an outstanding drink. Cheers!
This sounds fantastic - coffee is in the bowl brewing now - can't wait for tomorrow morning! Thanks for sharing this great recipe/idea!!!
ReplyDeleteI'm cold-brewing my coffee tonight so I'll be ready for tomorrow -- I can't wait! Your recipe looks fantastic. Thanks for sharing!
ReplyDeleteI just made it. YUM!!!!!!!!!!!!!
ReplyDeleteThis looks like a great recipe. Thanks for sharing. And too bad you had to take so much flack about copying the idea. I mean, don't great minds think alike? I don't know how many times I'll think "Hmm I want to post a pillowcase tutorial" adn the very next day my favorite blog posts a pillowcase tutorial. And just so everyone knows, with Blogger the owner of the blog has the right to moderate comments so Dee could easily delete the not so friend anonymous comments. Thanks for being bold enough to let them show through (Freedom of speech and all) I found this through Pinterest too. So ya must have done something right! (The people who said not nice stuff need to drink more coffee!)
ReplyDeletePicked up a Toddy Coffee maker @ a rummage sale the other day for $2.00. Can't wait to try it out!
ReplyDeleteYour coffee recipe is amazing! It has been flying around on facebook between everyone! I made it, then friends made it, their friends tried it, now they all want the recipe!
ReplyDeleteThis stuff has a serious kick! The energy you get is amazing (and I like my curb in the appetite). It is also soooo yummy!
The "other" recipe(s), I have seen are not as good as yours. Others are using too much water. You use just 1 gallon, and others use 2. Your way is the way I prefer.
I, too, found this on Pinterest.
ReplyDeleteI've been looking for a great iced coffee recipe and I can't wait to share this one with friends! :) Thanks for sharing!
P.S. That shot of chocolate syrup sounds divine!
This looks absolutely delicious!! I am now craving this iced coffee drink!! I don't know if I'll need a gallon, but I can't wait to try it!
ReplyDeletebest iced coffee ever!
ReplyDeleteHi! I got here from The Nester and cannot WAIT to try this out tomorrow. In fact, I'm going to start it right now to be ready for the AM.
ReplyDeleteWhen you say that cold-brewing it leaves out that acidic taste that hot-brewing it does, do you mean that I will get less heartburn? Maybe it's a sign I'm drinking too much coffee lately since I stay up too late reading blogs like yours! ;) But seriously, do you think that is what causes the heartburn/reflux? You are a doctor, aren't you? ;)
There is more than one recipe for iced coffee?! Who knew (sarcasm sign). And for the record, Ree steals recipes from other people too, she didn't invent the recipe.
ReplyDeleteHmmmm I loved this!! I have made it and it was surprisingly strong.
ReplyDeleteI do have a quick tip for you all who like coconut flavored things. When I made the creamer, instead of sweetened condensed milk I used a can of Coco Lopez cream of coconut. It is so good, even my husband uses it in his hot coffee.
Thanks so much!!
I LOVE LOVE LOVE this!!! I really don't drink coffee, but treat myself to a flavored drink every now and then. So what kind of coffee would you recommend? I have NO idea where to ever start with choosing a coffee.
ReplyDeleteThanks for the tip!
ReplyDeleteTo all those worried about two similar posts - Who the H-E-double-hockey-sticks cares about who posted the recipe first?? There are a million recipes for green bean casserole online and I'm sure all are adapted from the recipe on the back of French's Fried Onions and then adapted from there and also, I'm positive that there are duplicate recipes for green bean casserole all over the internet. It is ridiculous to have to worry about where you got an idea for something. I say if you remember, then great, give the credit where due. If you don't remember, it shouldn't be a huge deal. This is one reason I don't have a blog...keeping up with where I get ideas is too difficult. I don't find an idea and stop what I'm doing to go create or make whatever the idea was and take the pics and come right back to the computer to post about it. I usually make a mental note and when I get the ingredients or materials, then I create! I wish people would just relax. Are y'all that narcissistic that you need recognition for everything you post? Get a life.
ReplyDeleteI got a good chuckle about the trolling comments about "who posted it first." I would venture to guess that people have been cold brewing coffee since the first person discovered coffee beans! And I know that people have been using Mason jars as glasses forever! And not everyone reads The Pioneer Woman (my hand is raised on this one.) Lighten up, people.
ReplyDeleteThanks for the sweet cream recipe. I am getting ready to try this right now!
To the person called "annomous", learn to spell. Its anonymous. After you have master the elusive art of spell check then you can start to judge and criticize others. Until then keep your mouth shut and mind your own business. There are only so many ways to cold brew coffee and this happens be one of the easier ways. And just so you know, I have made Ree's iced coffee also and the two recipes taste nothing alike. So next time maybe you should try both out before you start spouting nonsense.
ReplyDeleteThank you so much for posting this. I'm going to the kitchen right now to "brew" a batch. I love frappacinos but they are breaking my budget.
ReplyDeleteI'm glad to read that several people have already tried it and love it. I can't wait to taste it in the morning! I too will be putting mine in the blender.
I'm definitely going to try the Sweet Cream. Sounds yummy! I make toddy coffee in the summer, but I make much smaller amounts. It's just easier. I buy cheap store brand ground coffee, and let it sit in a hermetic storage jar on the counter for 24 hours. The ratio is 3-1 coffee to water. Then I strain through cone filters set in a mesh strainer set in a funnel set on a pitcher. Keep it in the fridge and it's ready to go whenever!
ReplyDeleteSorry, sorry, sorry! That ratio is 3-1 water to coffee. Yikes, the other way around might kill a person!
ReplyDeleteHi! Can't wait to try this this weekend. But I like my IC vanilla flavored. What do you think would work better - sticked a scrapped out vanilla bean in the sweet cream or adding vanilla flavoring?
ReplyDeleteI am sooooo excited about this! Where did you get the bottle your sweet cream is stored in??
ReplyDeleteI found something WAY easier that probably just tastes as good.
ReplyDelete1. Instant Coffee
2. Heavy Whipping cream
3. Syrup flavoring (any that you like)
To make:
Fill your glass with ice, then fill with water, put 1.5 tbsp of coffe, then about 2 tbsp of cream, and then stir in some flavoring, or just add sugar.
Tada! Easy, super cheap, and yum.
Enjoy with a straw in a cute glass...
Ew. Instant (comment above) sounds really gross but this looks amazing, and so easy! I'm definitely going to be trying it.
ReplyDeleteOMG is it too late to go to the store so i can have this in the morning? FYI, there is an easier way to iced coffee - it's a $35 Toddy Cold Brew - it is sooo easy I have been using all summer and it is so good. I wrote about it on my blog: http://theaverageconsumer.com/?p=1159
ReplyDeleteSince about 90% of the recipes Ree Drummond posts are things people have been making at home for years, or are other people's recipes re-named, who cares? She's a ripoff and a hack, and her fans are scary.
ReplyDeleteThis iced coffee looks easier and is presented in a far less pretentious way, too.
bahahahhaa. i dont even know who she is but there are certainly a lot of people concerned about her on this blog.
DeleteSeriously people...can't you just be grateful she shared a great recipe?? Not like she took credit for it. Ugh...lighten up.
ReplyDeleteTHANK YOU DANA for posting this recipe and THANK YOU to whoever posted it on Pinterest so I could find it easily and not have to search all over the web for it. Don't listen to people who complain. There will always be SOMEONE who has nothing better to do. It's ICED COFFEE!!! Have a cup and shut up.
Ok, so I just made this and I LOVE IT! I've dabbled in making iced coffee at home to no avail. Only difference is that I just brewed some espresso (I'm Cuban so of course I have it handy and an old fashioned espresso brewer). I just put ice and the sweet cream in my glass then poured a shot of hot espresso over it. It instantly cools the espresso. Makes pretty layers too. After admiring the layers, I stirred and enjoyed. DELISH!!! Thanks for the recipe. SO EASY!
ReplyDeleteI found this recipe via Pintrest and I am SO glad that I did. Up to this point I have just used my left over hot brew to make iced coffee but it was never quite right. This year I decided that I simply was not going to pay Starbucks for 2 Venti Iced Coffee every day so I switched to McDonalds with their dollar drink days which included iced coffee. All was good but I only like 1 pump of syrup and 1 cream and that seems to be a difficult concept for the teenagers at McDonalds to grasp as my coffee needed to be returned more often than not.
ReplyDeleteI made this concentrate a couple of nights ago and am thrilled. It is so smooth and non acidic I could drink it all day. Starbucks does NOT cold brew their iced coffee (I used to be a barista at Starbucks) I am sure that is just due to supply and demand, they need to be able to get it brewed quickly if they run out.
I agree with the poster who said if you are a coffee snob you will not want to leave this for a month in your fridge....however if you are a coffee snob this won't last a month. I have already gone through half a gallon in just a couple of days. I suspect I would go through about a gallon a week or even quicker.
I am going to attempt the sweet cream but with actual cream as opposed to condensed milk. I just don't like the taste of condensed milk. I grew up on it and I hate it. LOL.
This recipe is DEFINITELY a keeper and will be printed and put in my recipe binder. Thank you Dana and Thanks to whomever was the first to pin it to pintrest.
Is there a natural or organic alternative to evaporated and condensed milk?
ReplyDeleteGoogle how to make evaporated milk. There are several links out there that are helpful. I did it myself a few months back, just can't find the link anymore! I imagine you can just use organic milk to make it organic....
DeleteThis recipe was copied.
ReplyDeleteCan't you people stop. That's what recipes are for-to be copied. If you don't like this stop reading it. And for anonymous saying our taste buds are dulled if we've been drinking folgers-some people just like being rude. Don't you know what it means to be called a coffee snob. You said it, I didn't.
ReplyDeleteWhy could I not have found this earlier in the Summer???? :)
ReplyDeleteJust found this and SO making it!!
ReplyDeleteAs for the Ree stuff, I'm not even going to go "check". I think posting something this simple as your own is different than some big complicated, unique recipe. It's like if you posted how to butter toast and someone else already posted something like that. I'm pretty sure thousands of people have been making coffee concentrate like this for years and years, before Ree or Dana posted theirs.
I'm so glad I found your blog! I also strive to care for my home and family in a "simple" or frugal manner.
Actually, the New York Times posted a cold-brew coffee recipe quite a few years ago. (Google it)
ReplyDeleteThe concept is similar, just the ratio of coffee to water is different.
Coffee concentrate and sweet cream mix are chilling in the fridge. Yay!! I'm super excited to try this recipe; hoping it will replace my fancy coffee shop drinks.
ReplyDeleteI will be sharing with my budget concerned friends so they can enjoy too. :)
OK....just tasted this recipe; it isn't for the mild coffee drinker. I have diluted the concentrate with water to achieve a less intense flavor. But after fiddling with the ratio, I think it will suit my craving.
Until this, I never had any idea about cold brewing coffee. :)
You can also cold brew with a french press and then run it through a coffee filter to get the small grounds out. I think it's easier than a Toddy, it creates less mess and you don't have to buy those filters. I'll have to try this sweet cream combo, sounds delicious!
ReplyDeleteI'm just going to preface this by saying I don't like iced coffee, I never have. I found this recipe on pinterest and intended to try the sweet cream in a frappe, but I'm so glad I didn't! This is so good. I think I'm finally a convert to iced coffee!
ReplyDeleteI brew my coffee and then stick in the freezer while I shower and get dressed in the morning (I know, I know, but I like easy). I think the next time I make this though, I'm going to use half the amount of the sweet cream and half milk to dilute the sweetness (otherwise I might go in a diabetic coma- a delicious, delicious coma). Thanks again for this recipe!
So delicious looking! Have to try this!
ReplyDeleteYou can make ICE CUBES from the concentrate so that it doesn't water down if you like STRONG COFFEE...A coffee shop had this option and I loved it!!!
ReplyDeleteJust a few of suggestions to make the process easier: use a metal filter. It works better. Also if you use a course grind it is easier to filter. Scoop what you can of the grinds before you even start filtering. Also try stirring the liquid with a spoon while it's filtering if it seems to be going slowly. Then when it is going to slow that you feel like it's not doing anything, dump the grinds out of the filter and into the garbage and start pouring again. I used to work at Caribou Coffee and we had all kinds of tricks to make it pour more quickly. I also recommend not serving the bottom couple of inches when you get down to the end because it tends to be really gritty and bitter. Excellent iced coffee recipe! Thanks for sharing!
ReplyDeleteI am going to try this! Have been making iced coffee for several years and the cold brewing is the same as what I do, but I sweetened it differently and can't wait to try your way!
ReplyDeleteOh please, like the Pioneer Woman is the first person EVER to brew coffee. You people need to get over it.
ReplyDeleteI am thankful that you posted this recipe as I am NOT a follower of the Pioneer Woman. I can't wait to try this recipe!! I'm going to get my cheesecloth tonight! Thank you again!
How long would you say that the sweet cream would stay good? I'm the only one in my house hold that actually doctors up my coffee.
ReplyDeleteLOVE this recipe. It taste like coffee ice cream!!... I did change mine up a little though. Instead of using all cream, I did half cream and half milk, but next time I think I will leave out evaporated milk and just do half and half and sweeten condensed milk because the original recipe is super sweet. Also, I put mine in a french press and didn't have to mess with a filter or anything, so it was just about hassle free=) THANKS FOR YOUR POST!
ReplyDeleteTo "Anonymous", August 21, 2011 at 4:35 a.m. Although you generously corrected the spelling of "annomous", you forgot the past tense of "master", i.e. once you have masterED the elusive art...keep your mouth shut...". Now that mudslinging (pun intended) is over, I'm looking forward to looking into the "Toddy Cold Brew" appliance. Also, I think the coffee ice cubes are a great idea. Thank you.
ReplyDeleteShe has the new show on Food Network don't care for it at all sorry but anyone who is a mom and needs to make meals and such is all over books and the internet to get new ideas. She just happens to have her own show. Ladies keep searching and doing what your heart loves to do.
ReplyDeleteas I am writing this, the coffee is in the bowl of water.... yum! I wish I didn't have to wait 12 hours... I'll try the sweet cream... although not good for my diet!
ReplyDeleteBut thank you for the coffee recipe, I tried to do iced coffee once: I brewed hot and then put it in the fridge, it tasted nasty!
Looks like Pioneer Woman's Perfect Iced Coffee recipe. I know the author said she has not heard of her recipe... but the Pioneer Woman used mason jars too and this recipe is very similar. If this author saw Ree's recipe she could have said adapted from or something like that..
ReplyDeleteMy grandmother made the concentrate like this DECADES ago (without the sweet-cream) ... Should it know be Mary Dunnaway's Coffee?
Delete(By the way, she also dis her Sweet Tea like this... Made a half-gallon of concentrate, filled glass with ice and topped it with Spring Water...Took up less space in her "ice-box")
People that need credit for something as simple as a concentrate are pretty pathetic people (No reflection on Ree) ....
Have a great day and God bless !
Sabrina Massie
it looks delicious
ReplyDeleteI am BLOWN AWAY by the absolute absurdity of the shallow ramblings of the coffee playa' haters out there. I will be making this as soon as my toddlers go down for nap. My sister worked for years at the best coffee shop in town (The Mill) and brewed her weight in toddy. This recipe is an improved version of literally hundreds before it. Dana does an impressive job of citing her sources and sharing credit for her delectable yums. The truth is that even if the Pioneer Woman isn't connected to the jabs and accusations flying around -- it turns me off her site. I sure don't want to catch a case of the crazies...
ReplyDeleteRee's recipe was making coffee concentrate as well, not just putting it in a Mason jar. I just saw the Ree Drummond one a few days ago linked from Pinterest (which is how I found this one as well) and from just having glanced over both recipes it looks pretty much the same for the concentrate. If she got any part of the idea from anyone else but altered the recipe credit still needs to be given. Bloggers almost always put "adapted from .
ReplyDeleteFound you from Pinterest. You are a genius and this recipe will be a permanent part of my life and entertaining from here on out!
ReplyDeleteThank you....
Honestly, I'll probably try THIS recipe, but it was the constant bickering about the rights of the recipe that kept me glued to the page until I read all the entries. Too dang funny! @Mcfogo - you are a hoot. I don't want the crazies either. LOL!!!
ReplyDeleteIt's coffee, people, we're not curing cancer here. The coffee-nazi-haters need to loosen up their butt-cheeks and get a life because how do we know Ree didn't copy Dana? More importantly, who cares? I have tried both recipes and I prefer Dana's because the amounts are more manageable and it tastes better. I'm not making this for an army and don't have room for gallons of it in my fridge. Oh, and the Sweet Cream is genius! Sweet cream coffee love.
ReplyDeleteI have been converted to iced coffee...my friends will be so happy....but only made this way.
ReplyDeleteJust made this and it is FABULOUS!!! Thank you so much for posting. My husband thanks you for saving us a lot money as I am a HUGE Iced coffee whore.
ReplyDeleteOOOH I SO want to make this...is it possible to make smaller batches with proportionately smaller amounts of water and coffee? I assume so, but I just thought I'd ask.
ReplyDeleteI have been getting only iced coffee from Starbucks for the past year (yes even in the winter!), and am thrilled to finally find a comprehensive recipe that I can make for cheap!! Hurrah! :)
Yep! I often make smaller batched in quart jars.
DeleteHey - Sabrina here.... If making it by the quart how much coffee do you suggest?
DeleteYOU ARE AMAZING!
ReplyDeleteIm so particular about my coffee and this recipe is perfect for my taste. Thank you so much for sharing your creation!
It may have been posted above (if so, I apologize), but how long do you think the sweet cream would last if properly stored?
ReplyDeleteIt was fun reading this ..I love Iced Coffee and I have been making this for many ,many years.....I also make iced coffee the way Father used to love it..1 teaspoon (heaping) instant Maxwell House coffee, about 1/8 cup of HOT water from the tap, 2 teaspoons sugar to sweeten load the glass with I ice and then add milk......Stir and enjoy.....So actually there have been hundreds of people that have been drinking "Iced Coffee " for many years and "The Pioneer Woman" might have taken her recipe from them and Dana might have also....maybe a memory in the back of their minds have made them remember "Iced Coffee"....So everyone go and enjoy your coffee and just enjoy these posts from Dana and from 'The Pioneer Woman" because some of these recipes just trigger something in my head and makes me remember the "Good old days " Like this one had me remembering my Father and having Iced Coffee with him ...:-) ,3
ReplyDeleteThis is awesome! It's *still* being pinned on pinterest, and I'll be adding to that now. Thank you! Living in hot Texas and loving coffee, I need to keep a yummy iced version! For the sweet cream, I was trying to figure it out and the links were just looping me -- is it a can of condensed milk and a can of evaporated milk? That was the only thing I could find close to a "sweet cream" that might be the recipe. Thanks again! This is fabulous!
ReplyDeleteWas just browsing all the "comments" to the original message from Dana with the recipes and came across yours. In case you haven't found it yet, the "sweet cream" recipe is at the top with Dana's coffee recipe.
DeleteIngredients-
1, 12oz can of evaporated milk
1, 14oz can of sweetened condensed milk
Blend them together and refrigerate.
Hope this helps! Enjoy! Sally (another anonymous)
WOW! It's a ice coffee recipe people...not a recipe on how to become rich. Do it the way you want or follow the recipe. Does it really matter who did it first or who's is better? Oh how I wish I had nothing else to worry about besides who's was first, excuse me now while I go grab a cup of "my" ice coffee. I would give you the recipe but wait......
ReplyDeleteVAE
PERFECT! Thank you so much. This is a fabulous recipe and I now have a good few litres of coffee in the fridge for us to treat ourselves to any time we feel like it. Thank you! Excellent recipe!
ReplyDeletethis is probably a dumb question but how long will cream last in the fridge? i don't drink alot of coffee but i'm pretty sure i will love this.
ReplyDeleteCold brewing my coffee tonight! I didn't have any cheesecloth but I do have a french press. I'm sure it will work just as well. I also used an empty Coffee Mate bottle to keep my sweet cream in (always helps to recycle!) Looking forward to an iced coffee on my way to work in the AM. Thanks for the recipe!
ReplyDeleteWe have tried this many times and it always comes out delicious! We once had the coffee come out a little strong, but we just added a bit more water (which just made it last even longer) and learned not to use such strong coffee. It is a great treat! Thanks for the recipe! It is the most re-pinned item I have on Pinterest! - Donna
ReplyDeleteJust curious, but couldn't you prick holes in your bag of unopened coffee and steep it in the water like a giant tea bag to cut down on the mess with coffee grounds after? I'm sure you'd still have some coffee grounds to filter out, but it would be a LOT less. Maybe swish the water around once in a while to make sure the water is getting into the bag. Has anyone ever tried it?
ReplyDeleteThank you for this recipe. It is very good, I used Carmel Drizzle coffee and It taste so good.
ReplyDeleteFound your recipe and Pinterest this past week and tried Friday night/Sat. morning. Let me just say, "DELISH!!!!" Well worth the 12+ hour process!!!!! And to think I saved my Hubby & I $4.75 at Starbucks! I would drink one now if it wasn't so close to bedtime. :)
ReplyDeleteI didn't make the iced coffee concentrate. I just used cold coffee that I had left over and had saved in the fridge. It was delicious! I have bought the cold brew coffee from Starbucks before so may try that next. I will definitely try your concentrate though as soon as I have the time. Thanks for sharing. I added some chocolate syrup to mine also. Soooooo good.
ReplyDeleteThanks for posting this on Pinterest. I can't wait to try this! I cannot believe that people have wasted their time and energy complaining that this recipe is a "copy." Who cares? Get a life and don't sweat the small stuff.
ReplyDeleteI just made this this morning... and OMG!! It is fabulous! My husband even fell in love with it! I think its as good if not better than starbucks! Thank you for the yummy recipe!! Will continue to make :)
ReplyDeleteI used to own a Drive thru coffee shop. The Sweet cream idea is a good one but so bad for you!
ReplyDeleteOur drinks were always creamy...our mixture for iced coffee was
1 small container of organic heavy whipping cream
1 small container of organic half and half.....
We then added syrups to flavor...vanilla etc...but we added it into the drink.
To make a 24 oz drink
we used 2-4 shots of the filtered espresso
that we kept refrigerated and made fresh daily
We filled the cup half full with ice
we topped it off with about 14 oz of the creme mixture above and added 2 ounces of flavoring.
Much better for you. Many syrups are concentrate, some made with natural sugars, no high fruitcose corn syrup or gmos...I personally would not use evaporated milk or the sweetened one for health reasons I would buy all organic coffee, and syrups....
Here is the brand I use
http://www.moninstore.com/prod_Lines.html?indexcat=9&indexname=Organic%20Syrups
My coffee concentrate is "brewing" as I type. I can't wait to have a delicious iced coffee tomorrow!
ReplyDeleteLol and smh..thank you for the recipe..i don't care if it's a similar or exact copy of a million other blogs..i found it here..and I can't wait to try it..thanks so much for sharing..i look forward to peeking at your other recipes :)
ReplyDeleteOH MY GOSH!!! YUM!!! I cannot wait to try this out!! It's a little chilly here in FL (70 degrees...yeah, "chilly" for us...don't throw stones), so I'm mostly drinking hot coffee, but come summer....iced coffee is all I will drink! I can't wait!!!!
ReplyDeletecan't wait to try this. I hate paying $3.00 + for iced coffee. One question tho, what is a Toddy?
ReplyDeleteHave the coffee brewing & the cream ready to go. Can't wait for morning!!
ReplyDeleteHere is a hint I found. Make a tray or two of coffee Ice Cubes to use....so it isnt watered down.... I keep one tray(as it got stained from the coffee) and once they freeze, place them into a ziploc bag.
ReplyDeleteOh man this recipe is THE BOMB. Take it from a girl who was sucking coffee out of a baby bottle, this is a smooth tasting refreshing drink. You are so right when you suggest to get a good grade of coffee bean. Thank you for posting!
ReplyDeleteI was just wondering, after adding the coffee grounds to the water, do you leave it sit out or put in fridge for the 12 hrs? I can't wait to try this. I love iced coffee but don't like paying the price. LOL Thanks again. I will def let ya know what i think after making this.
ReplyDeleteI think its rediculous that people out there have to argue about who gets the credit. I have made this before a month ago...dont I get the credit? Childish if you ask me...Its Iced coffee! Grow up! And BTW it is delicious!
ReplyDeleteI made this over the weekend and it is wonderful!! It is a little sweet so I use less cream then it calls for. Thanks for sharing!!
ReplyDeleteI'm drinking my iced coffee right now. It's delicious!!!
ReplyDeleteOMGoodness....I just made this and.....I LOVE IT!!!! YOU ROCK!! It's good for a month??? Pffft....This stuff is dangerous to have around...I'm gonna end up drinking it all up waaaaaay before a month!!! Thank you, Thank you, THANK YOU!!! =oD
ReplyDeleteI love a good iced coffee. This is not it. It is not good. Now what am I to do with a gallon of this stuff?
ReplyDeleteI made this and I like it... and I will make it again...
ReplyDeleteI made the concentrate last nite using 1 bag coffee and 1 gallon filtered water. Strained it with cheesecloth and put in fridge. I am diabetic so no condensed sweetened milk for me. I used fat free 1/2 and 1/2 and skim milk with stevia to sweeten. I will be trying different McCormick flavor concentrates to experiment. Used my great big plastic "to go cup" with the straw that cannot fall out and off I go. I will make a big cup with the 1/2 and 1/2, skim milk and stevia into ice cubes so it will never get diluted. Thank you for this great pin to all who contributed. Lets not fight ladies - just luv that brew.
ReplyDeleteMy name is Karen and I am definitely going to try this! I think I will put my ground coffee into the center of a double piece of cheese cloth and gather it up and put a twist tie on it to close it up before I submerge it into the water. Then I can just sqeeze out the liquid, pour it into the pitcher. This might be much less work. I do this with my chai spices when I make chai tea.
ReplyDeleteWell, ya all got me curious and I sat here and continued to read every comment. Every last nasty one of them. Yes, I've seen Ree's recipe as well and it isn't the same as one I used similar, many years ago. It's been tweaked. SO, I want to add something here that is very interesting. A little off the topic of coffee, but relevant to this issue of using someone else recipe.
ReplyDeleteRee has a recipe in her "published" cookbook raking in the $$ that is a recipe I've used forever and one that a friend of mine developed several years ago. It's the burgundy mushrooms cooked for 9 hours recipe. Now, she changed the spice from Dill Weed to Dill Seed. So does that mean Ree owns it? If so, she stole it from my friend! Had to laugh, as she gave credit to her Mother in Law. I know my friend is not her mother in law.
Duh, recipes have been around for years and years, way before you were born! Things get reinvented and tweaked all the time without references being made to the original recipe. Chicken noodle soup is a prime example. Think about it! People complaining here because "Ree" is an author and has her own show so her recipes are "her originals" is just an example of how we get deceived without even recognizing it....RECIPES....they were all here before you and they'll all be still here after you're gone, being tweaked and re-used.
Finally, I'm sure you've made a recipe and only said "thank you" when someone told you it was good or asked to have the recipe and you so proudly gave it without putting the original author's name on the recipe card!! Shame on you for blaming Dana as a recipe snatcher :(
Okay first let me say that ALL coffee recipe's are basically water and coffee... not much variation can go into that and still have coffee. I've looked at all the links provided and I know that none of them are identical. I think those who want to attack someone else need open their eyes when they do their research. Yes, they're similar. Get over it. No one should be put on the defensive for spending the time to show YOU something that they love. I'd hate to think th it could affect future posts or worse. Anyway....
ReplyDeleteI loved the Iced Coffee recipe. I've tried a few of my own with great success but then get lazy and end up drinking something similar but less work. THIS recipe is super easy and all the parts are pretty much done each time you want a cup of iced coffee... mix 2 parts... done. It can't be simpler than that and it's the only reason why I'm going to try it. LOL. Actually... it would be nice to have a really good, really strong, cup of fresh mixed ice coffee anytime I feel like it. Let's be honest and say that most of the time I]we want coffee we're not the most alert or awake. This makes it simple.
Thank you for the post. Is there a way to hit MUTE on any of these idiots who want to grumble about the time you spend sharing your ideas? I hope there is... I don't care to listen to all the negativity. Much Love Dana !
This is really yummy if you add a little chocolate syrup and some coconut milk :) if you put it all in a blender it tastes very similar to Starbucks' coconut mocha frappucinno....which I adore! <3
ReplyDeleteJust a thought. Couldn't you put the coffee in the cheese cloth and tie. Then soak it in the water. Seems like it would be much easier than straining it.
ReplyDeleteUsing Maxwell house filter packs works really well too! I'm a huge coffee love but can't tolerate hot coffee well in the heat. I throw 2 filter packs in a 1/2 gallon pitcher and let it brew 12-24 hours. I start one when I finish the pitcher. I use everything from flavored creamer to fat free 1/2 & 1/2 with sugar free coffee syrups to flavor it.
ReplyDeleteAnd our local private owned coffee shop uses the posted recipe :)
ALOT of REE's recipes are the same as my Grandma used to make...she didn't give her credit...seriously people, do you think she comes up with those? They are all from her moms cook book which come from another cookbook etc....
ReplyDeleteThank you, thank you, thank you!!!
ReplyDeleteIt is sooo delicious! I feel that I won't sleep for a week now because of all the caffeine in my system, but what the heck, it's worth it! :D
I just had my first glass after making this yesterday. It is so yummy. Hubby likes it a lot. Says it tastes like the Vanilla Frapps you buy at the store. I didn't have 1lb of coffee so I just used my brand new 11oz can, the other thing I did differently was I poured it all into the strainer without the cheesecloth and then I dumped the grounds and then I put the cheese cloth in the strainer and put it through again to get the rest of the grounds. Went quicker that way. It is super yummy.........but man am I feeling the caffeine!!! And to all the people saying you stole from Ree.....you've obviously never watched her show because numerous times I have heard her say that she freely admits she gets a lot of her recipes from other people, sometimes she will tweak something to make a recipe fit how she wants. No big deal......isn't that what we all do to recipes? I had Ree's recipe for Iced Coffee pinned to Pintrest first then I found this recipe. I compared the two and found that I liked making this one the best. And really how many ways can there be to make freaking Iced Coffee?! Just be happy someone finally figured out how to save me/us $4 each time I want a drink!
ReplyDeletei love iced coffee and make it this way when the weather starts warming up. i have a gallon jug of it in my fridge right now. since i am on a low-glycemic eating plan, i add plain soy milk, truvia and vanilla extract to mine instead of the sugary sweeteners (which i love btw). i also drink mine from a mason jar (which wasn't invented in this decade). we always drank sweet tea from mason jars growing up here in the south and i'm now 45. nothing new under the sun, but i love this way of making iced coffee! thank you for the time you put into your blog and for the great recipes!
DeleteYUMMY! It's too cold outside for me to enjoy iced coffee but I'm keeping your recipe for the first toasty Saturday! Better yet, I'll forward to my husband so he can make it for my Mother's Day breakfast!
ReplyDeleteyeah, baby!
Thanks for sharing your recipe (don't you pay no never mind to those haters out there! lol)
A recipe's ingredient list isn't able to be copyrighted. The only part of a recipe that can be copyrighted and considered "owned" by someone is how they word the directions to make the recipe. So, no one can own a recipe and you don't need to credit someone else because your ingredient list happens to be the same.
ReplyDeleteBut if you copy their directions word-for-word on how to make the recipe then yes you should credit them or better yet, contact them and get permission to use their directions. Otherwise, that is considered theft of their "intellectual property".
Or you could give credit to The Pioneer Woman as this recipe is hers, almost word for word. *eyeroll*
ReplyDeleteDana--thank you so much for the delicious recipe!!! I really think some folks have too much time on their hands. All I can say to them is get a life and think about saying something nice for a change. In the grand scheme of things, does it really matter?!?!?!?
ReplyDeleteSo glad I found this on Pinterest. Made it yesterday it is is DELICIOUS!
ReplyDeleteI am straining my cold brewed coffee right now. In the meantime, I am drinking a hot cup of coffee with "sweet cream" I just mixed up instead of creamer and a squirt of chocolate syrup. I may never buy those fancy creamers again. I didn't even have to add sugar. Can't wait to have a iced coffee later on. Thanks so much for sharing this recipe!
ReplyDeletePaula (not anonymous)
Thanks so much for this recipe! I am making it now... well, the coffee is soaking, anyway! So excited to try it! :)
ReplyDeleteTried this...AWESOME!!! ....Great non- dairy alternative is using the Silk Soy Coffee Creamer...French Vanilla is great...Sweet and very creamy.Thanks so much for this recipe!
ReplyDeleteMade this today... I will NEVER buy another coffee again. SUPER FANTASTIC!
ReplyDeleteSounds amazing! For those who have tried this recipe so far, what brand of ground coffee do you recommend using for the best tasting iced coffee? Thanks :)
ReplyDeleteCan't wait to try this! I have been searching for a homemade version of the expensive coffee shop iced coffee that I so much love... Hope this is it!!
ReplyDeleteThis looks amazing! Quick question: Is there a way to add vanilla to the sweet cream, to make it vanilla iced coffee? What would you suggest?
ReplyDeleteThis... is AWESOME!!! Thank you for sharing, and thanks to whoever posted it on pinterest! Instead of filtering using a mesh strainer and coffee filters (didn't have any), I just used my french press. It was pretty fast and super easy. I'm in heaven right now ... thank you! :)
ReplyDeleteMiKayla
Looking forward to making this for back yard parties this summer with friends! I'm thinking a mocha coconut 'frapp' style drink might be pretty yummy, using these ingredients and maybe coconut milk or coconut flavoring/extract. Vanilla and caramel might also be good additions to the flavor profile. And who cares if someone else posted a recipe exactly like or similar to this one? Recipes are meant to be shared!
ReplyDeleteSorry, I loved the way yours looked and as I was reading I noticed, pretty much the same as The Pioneer Woman - kudos to you, I love the sweet cream addition. Sorry for all the hate mail you have been receiving that's a shame - being a food blogger too, it's a hard game to keep track of who's claiming what - I would take it as a compliment - you know Great Minds Think Alike" Keep up the good work!
ReplyDeleteJust made it and its delicious!!! Shared with all my friends and family--thanks :)
ReplyDeleteAs a trained Pastry chef, this is great just started a batch. And for you saying she stole it, if you change the amount of salt in a recipe its a new recipe. And If she did find it from her she did us all a favor by taking out all of the bullshit pics and unneeded wording. Its like saying Hershey stole my great grandmas chocolate chip cookie recipe. As a 27 year old stoner some of you need to grow up. lol
ReplyDeleteFYI recipes cannot have a copy right, hence people can copy them, that is the whole point of sharing recipes is it not? We share one and people can tweak it any way they want, omit something add something what ever. I am an Ice Coffee fanatic and will try this recipe, I do not care who made it I am just grateful that someone posted it so I could try! Thank you, and grow up people, leave the kind lady alone!
ReplyDeleteThis looks yummy and I can't wait to try it, thank you so much for sharing with us. I'm so sorry you've had negative comments please don't be discouraged by them your blog is fabulous!
ReplyDeleteThis is a GREAT recipe!! Though, I greatly underestimated how long it would take to filter. I am very happy I decided to make this on the weekend. I ended up first straining the coffee through my wire strainer then filtering it. It seemed to speed up the process at least a little bit.
ReplyDeleteI'm experimenting with cutting coffee out of my life, so I took your Sweet Cream recipe and used it for iced chai.
ReplyDeleteI owe you a huge debt of gratitude, because oh my god it was the best iced chai I have ever had, FAR superior to any boxed premix or powder. The best part is that I get a whole gallon of all-natural, cafe-worthy creamy deliciousness for pennies on the dollar of the fake, expensive crap.
Thank you so much! I'm telling everyone!
I think I'm in love!!
ReplyDeleteI have coffee up to my eyebrows!! I can't wait to try in the morning. I am using Seattles best coffee so it is very strong. AND I'm gonna try the coffee ice cube idea. Can't wait. Thanks so much!
ReplyDeleteI made this over the past weekend. I must drink too much coffee, any version, because this will definitely not last me a month. lol I also used Seattles Best, and I found (1) it was bitter to me, which may have been the coarseness or lack thereof of the grounds; (2) I did not have a full gallon of coffee once the straining was complete, thanks to the coffee soaking it all up; (3) I apparently use a lot of cream too for I'm on my second batch after 4 days. I also used distilled water, which could have caused some chemical reaction with the coffee. I may have to look into the Toddy. I used 2yds of cheese cloth folded into a square to fit my strainer, had to "push" water through and probably could have strained a second time. I will definitely be making this again.
ReplyDeleteI had a similar experience as did arshoelover. The concentrate was very bitter and only yielded about 3 liters of liquid. I did notice that the pioneer woman recipe was for a pound of coffee and TWO gallons of water, while this was a pound of coffee and ONE gallon of water. I think next time I will try a half pound with one gallon.
ReplyDeleteAmazing! Thanks. I drink strong coffee so 1lb coffee and 1 gallon water worked for me. However for someone who does not like espresso or strong coffee could probably do this with 1lb coffee and 1.5 to 2 gallons of water. Will never pay $4 for a iced coffee again. And yes I agree with some other posts this will probably only last me two weeks. Also I used Tim Hortons fine ground coffee.
ReplyDeleteI think the high concentrate of coffee is compensating for the ice you add later? I am going to try this with the one gallon of water and if it is too much just dilute
ReplyDeleteSeems to me it would be easier to wrap the grounds in cheesecloth BEFORE you put it in the water. I'm going to take a half-pound of fresh coffee grounds, wrap it well and put it in an empty gallon jar, then add a 1/2-gallon of cold water and let it steep. Then I can just lift out the 'sack of grounds' and let it drip for a while.....
ReplyDeleteI'll let ya know how this works...
Sounds YUMMY and a perfect treat when my daughters come by for a gossip-fest !
Have a great day and God bless !
Works great! We've been doing it this way for years!
DeleteOH MY GOODNESS!!! This is soooo delicious!!! I cold brewed mine overnight in a gallon pitcher and then just strained it with a small mesh strainer lined with a coffee filter (changing it out about 8-10 times). I mixed the milks together and I couldn't wait for it to sit in the fridge. I took one sip and said out loud..."This is better than dunkin' donuts!" And it really is! And it sure beats the $4 price tag on my large mocha swirl latte'. THANK YOU!!! God bless!!!
ReplyDeleteI found this through pinterest. I had to try it! I made the hot version (not a huge fan of cold coffee) and it is SO good! I ended up adding an ice cube to cool it down a notch. It was just what I have been looking for!
ReplyDeleteAfter reading this I had the idea that some caramel flavoring, or even caramel ice cream topping would be tasty in this. Anyone ever tried flavored coffee for the concentrate?..... yummmm
ReplyDeleteI love this receipe although I cannot eat dairy, I will substitute soy mild or Almond milk and soy creamer blended together. Our Starbucks iced drinks in my coastal town in California are over 5.00! So I never would consider buying one. I love how thrifty this is and homemade is always better!
ReplyDeleteCoffee is a brewed beverage with a bitter flavor prepared from the roasted seeds of the coffee plant.Coffeee is a source of freshness, and different blends of coffee are really soothing to your tongue.Coffee,both hot and cold,is really enjoyable.
ReplyDeleteorganic coffee
Poor, poor Starbucks...
ReplyDeleteOh yum, can't wait to make this now that summer is almost here. I HATE when people make iced coffee and there are crystallized sugar bits in the bottom, and rather than adding sugar or liquid sugar to it, this is the perfect solution! Thanks for a great post and great pictures :)
ReplyDelete