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

Whipped Cream

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.