I cannot believe it’s been nearly one month since my last post. This summer has flown by as quickly as a seagull flying for a french fry. I guess that’s what happens when you make a major move. Life kinda gets flipped upside down, and everything that makes up “life” gets scattered. I think we’re slowly working ourselves into a routine for our days. Getting back on a school schedule will definitely help.
In the meantime, I’ve learned how to make quick and easy iced coffee with real vanilla creamer.
Now, all of you up in the Northeast are like, what? The leaves are already turning color and floating through the air.
You want Pumpkin Spice in your coffee, not ice! Am I right?
I apologize people.
It’s still in the 90’s in Virginia. At this rate, I’ll be putting ice in my coffee till Christmas!
Iced Coffee Recipe
I’m going to be honest here. I don’t do anything particularly fancy with the coffee I use for my iced coffee. I simply brew a pot of coffee, have my husband drink the hot stuff, and then I pour whatever is leftover into a mason jar. I refrigerate and add to it daily.
I brew fairly strong coffee, so I don’t even adjust the amount of grounds I use. My general method is one heaping tablespoon (an actual utensil and not a measuring spoon) for every two cups of water. Then I set my pot to “strong brew”. For some reason, this coffee maker has the option of regular brew and strong brew. When in doubt, I always choose strong.
If you want a fancy iced-coffee recipe, use the Pioneer Woman’s recipe. It’s the real deal; however, I consider myself to be pretty low maintenance. My husband may tell a different story, but if a recipe requires me to go buy cheesecloth, I generally just skip it.
Call me lazy if you must, but I need something quicker for daily consumption. Caffeine is not a luxury in the morning; it’s a necessity.
Homemade Real Vanilla Coffee Creamer
I’m a fan of flavored coffee creamers, so I decided to try making my own.
As many of you know, I make my own vanilla extract. One wild and stormy day, I even set up shop and sold it at our town’s Garlic Festival. You don’t need to make your own vanilla extract for this recipe, but I definitely recommend using pure vanilla extract and not imitation vanilla.
In a large mason jar, mix together one can of sweetened condensed milk with two cups of 2% milk. If you want to be indulgent (I totally think that’s okay once in a while.), then use whole milk or half-and-half. Add two tablespoons of pure vanilla extract, shake until combined, and refrigerate.
I fill a mason jar with ice, pour my coffee over top, and add a healthy portion of homemade vanilla creamer. Then I go find a cozy spot on the porch and enjoy.
Now, go forth and caffeinate thyself.
If you try it, I hope you like it!
Can’t wait to try this! I just so happen to have my very own bottle of Fringe vanilla that will work perfectly. 😉
I’m sure the weather adjustment for you has been hard. In North Louisiana we can’t even hope for cool weather until mid November! September is generally our hottest month. Love your posts! Hope school goes well for your kiddos!
Thank you for the ice coffee recipe! I am like you…If it calls for something I don’t usually buy…cheese cloth…or some herb I never heard of, I just don’t make it. I know what low maintenance is. I am anxious to try your recipe. I love creamer also…but prefer it to not be very sweet so I don’t know if condensed milk will be the way for me. I will always try something at least once (legal stuff, I mean–haha). Glad to hear from you again.I always look forward to your blogs! Happy September…Looking forward to the fall. Here in Oklahoma (where I live) it has been 90 + also. Today the high is 93.
Apple Hill Cottage says
I had left=over evaporated milk from a pumpkin pie — Yes I live in the north 🙂 (it it still hot here too, though) Anyway that works great and you can add your own sweetener amounts. I love iced coffee.. thanks for the recipe.