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  • Shannon Donnelly

    Creamy iced coffe recipe. Just add a shot of chocolate syrup to make an Iced Mocha! Yum!

  • Twaddle Pins

    The Last Iced Coffee Recipe You'll Ever Need - {Or so the claim is made. This sounds like quite a process that requires patience, but it does definitely sound addictingly delicious!} This includes how to make necessary coffee concentrate and also sweet cream. First...COFFEE CONCENTRATE (This is the part of the process that takes time, but the gallon you end up with will make enough to last 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. Iced Coffee Concentrate - 1 gallon water • 1 lb bag of your favorite rich ground coffee • Coffee filters • fine mesh strainer • large bowl pitcher (big enough to hold a gallon) - Pour gallon of water into large bowl. Dump entire bag of coffee in 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, set strainer on top of pitcher. Pour (or ladle) coffee mixture in the strainer. (This part takes awhile...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 a month!) SWEET CREAM - 1 12oz can evaporated milk • 1 14oz can sweetened condensed milk - Mix both cans together and refrigerate. Now...for the SWEET & CREAMY ICED COFFEE - Grab your favorite glass and fill it to the top with ice. Pour iced coffee concentrate into your glass, filling it a little more than half-full. Add sweet cream into the coffee/ice glass until full (or to taste). Stir to combine. If desired, add a shot of chocolate syrup for an iced mocha version and/or top your tasty beverage with whipped cream.

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