New Iced Coffee method - cold drip

Yesterday I picked up the new In Style magazine (the one with Jennifer Garner on the cover) and in the very, very back was a smart idea about a new way to make iced coffee using a chilled method. I tried it and it worked so well, I had to share.

This uses a "cold drip" method. Basically, you pour 8 cups of cold water into 3/4 lb. of ground coffee and place in the fridge overnight. Then strain (I simply poured it into my coffee maker, which was turned off, and let it drip through). You will then have a very concentrated cold coffee, which according to the article, can be stored in your fridge for up to two weeks.

To make your iced coffee, they say "Pour into a tall, narrow glass of ice, filling it 2 to 3 inches from the bottom, and top with milk or water." I also added some refrigerated creamer with Hazelnut flavor and a packet of Sweet-n-Low.

I didn't have 3/4 lb., but closer to 1/3 lb, so I just sort of halved the recipe. They also recommend using filtered water, not tap, so I used bottled.

Very, very good. Every time I try to make iced coffee, one of the following usually happens:

• I forget and half a pot of coffee cooks for about 3 hours.
• I pour some of the coffee into a cup and put it in the freezer to chill, only to find a CoffeePop waiting for me later.
• I pour too-warm coffee over ice and, ew....

Basically, I have some timing issues. But this method solves all my probs! It's ready when I am ready! And it tastes really, really good. I think it would be great for using for blended coffee drinks as well. Might have to try that this afternoon.

Enjoy!