Iced Coffee

I do it like The Pioneer Woman and set the grounds in cold water overnight....then strain and keep refrigerated....I add vanilla and organic sugar to mine and no longer need the cream...not bitter like brewed coffee...yummy

I was looking for a way to use roughly half of a leftover 300ml can of sweetened condensed milk I had from a pie I'd baked. I dont like my coffee very sweet so I brewed 6 cups of strong coffee and added the leftover condensed milk (about 150ml) and a few squirts of hershey chocolate syrup. To my surprise I was drinking the best cup of iced coffee I've ever had! Will definitely keep this in my fridge on a regular basis and I will never buy a single iced coffee ever again! Thanks so much for sharing!

I am editing my review of this iced coffee. The last time I posted my review, was back in July of 2005. However, last Summer I started making this delicious coffee, but making it with FOLGER'S GOURMET CHOCOLATE TRUFFLE GROUND COFFEE, and boy is that ever good. While using this coffee, I found I didn't need to add coffee flavored iced cubes, but rather just added regular ice cubes to my drink. Whenever I make this iced coffee, (using the Chocolate Truffle Ground Coffee) this is how I make it. I use 6-1/3 cups of water, and 6 tablespoons of the ground coffee. One more thing I wanted to add...I have also made this iced coffee, but using a FAT FREE SWEETENED CONDENSED MILK, and that tastes just as good as the regular canned sweetened condensed milk. By the way, this was the review I posted back in July of 2005: CoffeeMom, this coffee was "superb". I definately will be making this again. For those who thought this was too sweet, add a few ice cubes to your glass. And for those who think the ice cubes will weak'n the flavor of the coffee, add coffee flavored ice cubes to your drink. It will be less sweet, but still have that wonderful coffee flavor. "Thank-you" CoffeeMom for the great recipe.

I'm really sorry that I have to rate this so low. I thought about it a long time, because I love Recipezaar and my fellow Recipezaarians, but I figure it's best to be honest. I used a quality SCM (eagle brand) and about 9-10 cups of coffee. It was just too devastatingly sweet - even for my wife, who loves Starbucks iced coffee. After we tried about half of the original batch, I added another 5 cups of fresh coffee, effectively halving the amount of SCM - it was still too sweet for me, although Kelly said the sweet was about right at that point. But what was still a problem for both of us was the heavy caramel notes that the SCM brought - really overpowering the coffee. I don't think I'd use this recipe unless I cut the amount of SCM to 1/4 can, and had a *really* strong brew that would work well with the caramel notes (like a dark roasted Kona).

WOW!!!!! I absolutely love this. It is soo easy to make. I like the bottled starbucks coffee but refuse to pay the money for them. I will have this in the fridge now. I am drinking it hot right now and it is wonderful. I think I will be freezing some in ziploc baggies to use in my blender too. YUMMY. I can even make this with decaf and fat free condensed milk and the kids could have some. They love coffee ice cream.