Iced Coffee Season (Again)

Well, it's iced coffee season again, but with the price of gasoline, car washes, eggs in China, etc., it's difficult to justify the $3.50+ Dunkin Donuts insists we play them for a large version of such a delicious beverage. So here's my gift to you fine folks - a winning recipe for homemade instant iced coffee:

1. Grab a large glass or mug - around 20 ounces is best.
2. Add three teaspoons of instant coffee. Yes, I said instant. And don't skimp and buy a crap brand. For the price of 2 DD iced coffees you can get enough instant coffee to make over 40 (seriously, 40!) on your own.
3. Add enough water to fill roughly 3/4 of your glass, cup, or mug.
4. Stir and/or shake it like the dickens.
5. Stir and/or shake it some more, unless you'd like the crunch of undesolved instant coffee crystals (and trust me - you won't).
6. If desired, add cream or milk to taste. Cream tastes better, but milk (especially skim) is healthier, so go with the cream.
7. Add sweetener to taste. Equal or Splenda works just fine. Sugar for you badasses out there.
8. Stir and/or shake it some more.
9. Fill the remaining available space with ice.
10. Stir and/or shake it one final time.
12. Let it cool down a bit.
13. Sip and enjoy!
14. Rinse (your glass) and repeat.

Play around with the amount of instant coffee you add until you reach a strength you like. Same with the cream and sweetener. Once you get a combination that works for you, stick with it so you can enjoy this tasty, refreshing, and inexpensive treat all summer long.

You're welcome.

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