Fall Flavored Iced Coffee

As the east coast gets a generous dusting of snow and here in the Mitten I'm averaging two long sleeves shirts several hours a day, today is probably one of the last socially acceptable days to post about iced coffee. Just in time for cold temperatures, I may have found the best method for making iced coffee at home (well, the New York Times found it and shared).

Mix a 1 1/2 cups of water with 1/3 of a cup of coffee grounds. Stir together grounds and water, and let them sit together at room temperature for 12 hours or overnight. After sitting, pour the mixture through a coffee filter, fine mesh strainer, etc. You will be left with a coffee concentrate. To enjoy as iced coffee, use a 1:1 ratio of coffee concentrate:water (obviously adding ice, milk as desired). This recipe should make two large glasses of iced coffee.

Look Mom, no condensation! Special thanks to Tervis and Foodbuzz for the opportunity to try out their tumblers. 

Perhaps, equally as exciting as the new iced coffee method was the coffee grounds I used. I received two pounds of flavored coffee - Caramel Pecan Bark and Pumpkin Spice - from Godiva as part of the Foodbuzz Tastemakers Program. I don't buy flavored coffee often but I liked the subtle flavors in these coffees when hot, nothing too overwhelming. When I prepared the Caramel Pecan Bark as iced coffee the caramel flavor stood out much more which was a pleasant surprise, very smooth. Side note, these coffees both get an A+ for smell. I noticed Godiva has a $2 off coupon for coffee on their website as well for all you clippers.

I think I've found my cool weather coffee experiment - Cappuccino in a French Press!

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