Saturday, September 29, 2007

Iced Coffee at Home

My caffeine dependency is back, but mild for now. I just need a cup of coffee every other day at the least to prevent headaches. At work I fulfill my requirement out of the giant urn of cheap coffee in the cafeteria, and since I'm always cold at work the hot coffee always seems like a good idea. At home, we keep it a warm 75 degrees in the summer, so over the weekends I've enjoyed making iced coffee. (I have to say that having an automatic ice maker in the freezer is one of those small luxuries that I will miss a lot if I ever need to give it up.)

I brew 4 cups (coffee-maker cup markings) using 5 scoops of coffee. I fill a tall glass with ice, and dispense a nice amount of Hershey's chocolate syrup over the ice. When the coffee is ready, I pour it directly onto the ice. (My reasoning here is that will cool the hot coffee down enough to avoid thermally shocking the glass. No broken glasses, yet.) Stir well. As long as some ice is left un-melted the coffee is going to be cool enough. Then I drink half the glass, fill it back up with ice and more coffee, and repeat.

My favorite thing about this is that it doesn't need any milk. After many years of milk-consumption, my system decided that digesting dairy just wasn't a priority anymore. Even with Lactaid (well, the Target brand Lactaid-equivalent) I can't drink a tall glass of milk, so chocolate milk is totally out of reach. Now I have chocolate coffee, so I don't feel so bad.

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