Making iced coffee.

Having worked for Starbucks Coffee Company for 12 years, coffee is both an everyday staple and personal indulgence in our home.  In all forms...espresso, drip, press, [even] instant (did you know- Starbucks now offers instant?), bottled, liqueur...and iced.

Transitioning out of the fast-paced corporate world and into the equally fast-paced domestic one, over the past few years, has not been a purely smooth ride, but an absolute life changing journey that I've never regretted- not even for a tiny second.  Initially, I missed the simple pleasure of having a [FREE] coffee beverage anytime of the day.  Really missed the connection with others over a cup of coffee, or the much needed moment of quiet contemplation accompanying the sips.  Since regular trips to Starbucks were no longer free an "affordable luxury," I decided I had to create a little of the 'Starbucks world' that I missed the most, in my own home.  And let's be honest- The intermittent boosts of caffeine don't hurt... for tackling the never-ending dish washing, the constant laundry, and the funnest of them all- the toilet cleaning. 

Iced coffee is a summertime favorite.  A perfect afternoon treat to enjoy alone or with friends.  A huge hit at any birthday party, beach trip, or picnic.  And very simple to make:  1) Choose a coffee rich in flavor.  2) Brew coffee as you normally would (via a drip filter or a press), *but use twice the usual proportion of coffee to water (making it double-strength).  3) Fill a pitcher with ice cubes (cubes should be twice the volume of brewed coffee).  4) Pour finished hot coffee directly over the ice cubes (ice cubes will both chill and dilute coffee to the proper strength; only add ice to serving glassing when ready to drink).  See below for serving suggestions.

I like to drink iced coffee with vanilla infused simple syrup and milk.  It tastes great with cinnamon simple syrup as well.  Sweetened condensed milk and vanilla extract is another option, that gives it a different, rich flavor.  If you don't have time to brew a batch of iced coffee, you could pour leftover coffee into an ice-cube tray, freeze, store in a freezer bag, and then use them to chill regular-strength coffee.

Vanilla Infused Simple Syrup

Makes 1 1/3 cup

1 cup sugar

1 cup water

1 vanilla bean

Slice the vanilla bean in 1/2 lengthwise.  Add all ingredients to saucepan.  Bring to a boil over medium heat.  Reduce the heat, and simmer for 5 minutes, until sugar has dissolved.  Remove from heat and let cool.  Strain syrup into an airtight container and refrigerate until ready to use.