When planning the menu for the party, Amber and I agreed coffee should be on it. There’s always coffee for dessert, right? It wasn’t until later, when we realized what the temperatures were supposed to be like, that we decided on iced coffee. Much better idea.
I think this coffee got the most rave reviews out of anything served at the party. Nobody wanted hot corn on the cob. Nobody wanted to sit by a fire and roast hot dogs. Even the cheese on its platter looked to be wilting. But the drinks – everyone went for them. People who claim they don’t even really like cold, sweet coffee said they liked it!
This recipe is really to taste. Put as much or as little sugar and milk in as you please. This just happens to be our favorite proportions.
Adapted from Pioneer Woman’s recipe
1/2 pound coffee (decaf or regular, flavor of choice…I use Colombian)
1 1/2 cups cane sugar
2 quarts whole milk
Put the coffee in a gallon jar. Fill to the top with cold water. Stir to make sure all the coffee is wet. Let sit on the counter 8 hours. Strain through a cheese cloth. Stir in the sugar and milk until dissolved. Keeps for at least 3 days in the fridge (I wouldn’t know if it keeps any longer as we always drink it so fast). Serve over ice (coffee ice cubes are the best!).
Alternatively, you can leave out the sugar and milk and just store the coffee concentrate in the fridge, mixing up individual servings as you please. The concentrate would keep for a long time in a jar.
Yield: about 1 1/2 gallons finished coffee or about 1 gallon of coffee concentrate