A brief detour from knitting to talk about iced coffee. I. Love. Iced. Coffee. Phew, feels good to say that out loud. However, I'm terrible at making (regular) coffee and until recently have had to resort to going to coffee houses for my iced coffee fixes. I then learned that my husband, Mr. SpiderKate, is AWESOME at making both regular and iced coffee. I don't know how I didn't learn this sooner, which just goes to show that even after knowing him for almost 6 years (married almost 4) that I'm still learning things about him! I think he's tried to keep this secret to himself so he wouldn't get roped into making coffee for me all the time or as he puts it "contributing to my addiction". Well, he's been making both kinds of coffee for me and I think he's gotten a little tired of my "can you please make me coffee this morning" routine (okay, it might be a little more whiny than I'm portraying it here) and decided to tell me his secrets. Today I share with you Mr. SpiderKate's recipe for Kate's perfect iced coffee.
Step 1: Brew coffee stronger than normal by using 1/4 cup of coffee grounds and filling water to 2 cup mark (on 12 cup coffee marker). Reference: for regular coffee we use 1/4 cup coffee grounds and fill water to 3 cup mark.
Step 2: Fill cup with as much ice as possible, top with 2 splenda, and then add cream.
Step 3: Pour hot coffee into cup, mix with straw and enjoy!