For a great way to cool down and get a boost of energy, try out this great Iced Coffee.
1 1/2 cups of Vanilla Flavored Seattle’s Best Coffee, cold brewed (see instructions)
1/4 cup half & half
1 tablespoon of chocolate syrup
2 tablespoons of sweetened condensed milk
8 chocolate & cream sandwich cookies, pounded in a freezer bag
In a large bowl or measuring cup, place coffee, half & half, chocolate syrup, and condensed milk. Whisk until combined.
In a mason jar, pour over ice and Top with whipped cream and crushed cookies.
Cold Brewed Coffee
1 1/2 cups (4oz) coarsely-ground coffee.
2 1/2 cups water
Add 1/2 cup water to the grounds, stirring gently.
Add the remaining 2 cups water, agitating the grounds as little as possible.
Cover and let steep at room temperature for 12 hours.
Strain the coffee grounds with a filter. If the coffee looks cloudy, strain again.
Store concentrate in the refrigerator for up to two weeks, though we recommend using it up within a week.
To serve, add 1 part coffee concentrate to 3 parts water over ice.