Perfect Iced Coffee

Serves: 24

This is the BEST iced coffee I've ever had. Make it at the beginning of the week and lasts all week long.

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1 pound ground coffee (a good, rich roast)
half-and-half (healthy splash per serving)
sweetened condensed milk (2 to 3 tablespoons per serving)


Cook's Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking!

In a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight.

Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed.

To make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed.


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