I’m a gold member at Starbucks, but for how often I do grab my iced coffee on the go, I sometimes need to seriously cut back on how much I spend on my iced coffees.
Since being on a limited budget for the summer, I was determined to master the at home iced coffee!
I think today, I finally did it. Here is Abby’s Iced Coffee. Super cheap and super fast.
Folgers Coffee (6-8 scoops of coffee for 10 cups)
Coffee Mate’s Artisan Café Tahitian Vanilla
I drink a fair amount of coffee, not enough to have a super fancy coffee pot, but enough to give my Mr. Coffee some wear and tear.
When I brew coffee, I will usually brew about 6-8 cups, but since I have been making iced coffee I have been brewing closer to 10 nowadays.
Since I am a morning coffee drinker, I will brew my usual 10 cups but scoop more grounds into the filter about 6-8. Now, keep in mind that I do drink a couple cups hot, so adjust the amount of coffee grounds for how many cups you are brewing.
You want your iced coffee to be a little on the stronger side, so if you brew 6 cups, lean towards about 4-5 scoops of coffee grounds. Trust me, I learned that weak iced coffee tastes very meh. Be heavy handed with the scoops!
- Turn off the coffee pot once the coffee is done brewing, allow coffee to cool until slightly warm or room temp
- This will take all day, so don’t plan on drinking your iced coffee immediately!
- Pour coffee into a container: I used a mason jar
- place the coffee container into the fridge to chill, my iced coffee will be ready in the evening if I make it in the morning
- Want to take it to the next level? Pour some of that coffee into an ice tray and make coffee cubes.
- All chilled? Pour the desired amount of cream in and…
Side note: The creamer I listed is amazing. It very closely mimics Starbuck’s sweet cream. I find it compliments my iced coffee (and hot coffee!) very nicely!