Tuesday, July 6, 2010

Kiss My Glass - Recipe for the BEST Iced Coffee

As I was walking around this morning in NYC's beautiful 103 degree weather, all I could think about was how nice a great, big iced coffee would be. Drinking hot coffee in this weather is almost offensive! But so is the price of iced coffee - in case you haven't noticed, iced coffee costs a bit more than regular coffee. Why, I don't know. It's the same thing as regular coffee, only iced, right? Wrong.

Iced coffee is brewed a little stronger to withstand colder temperatures and more mix-ins; people generally don't drink iced coffee black (real coffee drinkers wouldn't be caught dead drinking a fancy iced coffee). It also has to be made in batches so that it can be prepped and refrigerated the night before. Businesses can't just keep brewing a fresh pot once it's all gone. Ever try to ice hot coffee on your own? Most of the time you just end up with watery, lukewarm/cool coffee. And adding sugar to cold coffee just leaves you with partially sweetened coffee for most of your drink, and mouthful of gritty sugary sips at the end - ugh! Here's the recipe I use to enjoy iced coffee in the summer right in my own home.

Sugar Water T's Iced Coffee

Cold water - fill the coffee carafe to the 8 cup line

4 1/2 heaping Tbs of your favorite coffee (It's usually 1 Tbs per 2 cups of water, but the extra 1/2 Tbs is specifically brew it to be iced)

Simple Syrup (recipe to follow)

milk, creamer of your choice


**To make Simple Syrup - mix equal parts water to sugar and bring to a boil until sugar is dissolved. For example, 1 cup of sugar to 1 cup of water. You can put this in a container and keep refrigerated for up to 6 months.

Make coffee according to directions. Once coffee stops brewing, remove from coffee maker base and place on top of a potholder (it will keep brewing slowly if you leave it on the base). After about 10 minutes, put into a pitcher or container and put in the refrigerator. Chill for at least 4 hours, or overnight. When you're ready for your iced coffee, fill a glass with ice and add coffee. Leave room for your favorite creamer or milk, and pour in simple syrup to taste. Stir and enjoy!


*For a fun martini, try 3/4 cup of the cold coffee, 3 Tbs of vodka, 2 Tbs of amaretto, Frangelico (hazelnut liqueur) or Baileys, and a few drops of simple syrup. Add more or less to taste. Shake over ice and serve in a martini glass, or serve over ice. ;-)


  1. About 10 years ago I worked at Dunkin Donuts in Rhode Island, and we brewed iced coffee in the store. It wasn't brewed the night before.

    We had a very large metal "pot" and we used 2 large bags of coffee grinds. Cool water poured into the "pot" as opposed to hot water.

    When that batch finished, we'd brew a new one.

    Those were the good old days.

    I cant' stand NYC Dunkin Donuts coffee, its nothing like Rhode Island Dunkin Donuts.

  2. Yes, I'm not a fan of NYC Dunkin Donuts Iced Coffee. Starbucks makes theirs all day, but on a rotating four hour basis I think. Like they brew it, cool it, then serve it. And they start the day with pitchers made from the night before. The smaller coffee shops definitely make theirs the night before. That would be interesting to see though...the brewing of cold coffee.

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