PROCEDURE TEXT - Simple Recipe

Perfect Iced Coffee

This recipe is quick, easy, budget-friendly, and tastes just like the gourmet coffee-shops, if not better!

 

When you live in California, you have a ton of options for great coffee. But whe you start hitting all the hottest coffee shops around town, it gets to be quite expensive. At one point, I ended up splurging on a $10 latte at Alfred’s Coffee!

But as always, nothing beats the homemade version – taste-wise and money-wise. And with this easy perfect iced coffee recipe, you won’t have to overpay for coffee ever again.

All you have to do is brew your coffee the night before using good-quality coffee beans. That way, it can come to room temperature by the time the morning comes around. Now I have personally never been a fan of pouring hot coffee over ice but if it doesn’t bother you, then you can whip this up in the morning – it’s up to you!

Then you can whip up a batch of simple syrup, but only if you need it. A batch should last you for a few weeks, unless you like to douse your coffee in sugary goodness. No judgment here. Then you can add a splash of milk or half-and-half, although I highly recommend the latter.

Now you can skip the hectic Starbucks line and have quality coffee for a quarter of the price right at home !

 

 

Ingredients:

• 1 cup coffee, at room temperature
• 2 tablespoons half and half*, or more, to taste

For the simple syrup

• 1/2 cup sugar
• 1 cup water
• 1/2 teaspoon vanilla extract

Directions:

1. FOR THE SIMPLE SYRUP: Combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved. Let cool completely and stir in vanilla extract; set aside in the refrigerator until ready to serve.
2. Serve coffee over ice with half and half and simple syrup, adding 1 teaspoon at a time, to taste.

Notes:

Milk or cream can be substituted.