Wednesday, April 11, 2012

Coffee and Soup

Do you know what I love about the week after Easter? HAM BONE! Almost every year Mr. Lawyer steals the ham bone (Sorry Mrs. T!) and makes his delicious Split-Pea Soup. He has made it four times now: three with the ham bone and once with pork chop (which was subpar!). I haven't found a way to make the picture look pretty but let me tell you, it's delicious. The recipe is HERE.
And now for a recipe I'm not too sure about: Iced Coffee. It didn't blow me away but I was resistant to dumping in cups of sugar. I've made two cups so far, one was plain and the other I added 2 tablespoons of sugar. You couldn't taste the makes me scared to think of how much sugar and stuff that the coffee shops add to it!! Cold brewing the coffee was fun, I used some Cinnabon flavored coffee that had been in the freezer a while and I like the flavor it added (duh, that's the point of flavored coffee). It was a nice after school pick me up but it stills needs some tweaking.
Iced Coffee
(From the Pioneer Woman)
1 pound Ground Coffee
8 quarts Cold Water
Sweetened Condensed Milk or Sugar (2-3 Tablespoons Per Serving)
Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!
1. In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
3. Place coffee liquid in the fridge and allow to cool. Use as needed.
4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
Before the stir...

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