Iced Coffee recipe….Ramey-style

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Try this, folks. It’s seriously AWESOME. And really, really EASY.

Measure 3 standard cups of cold, fresh water (24oz) into your coffeepot and
put 1 cup of ground coffee in the bucket (8 dry oz, measured).  Brew. Or follow any method you prefer, just make sure it’s 3x stronger than usual.

Meanwhile, in a small saucepan stir together about 1/2 cup white sugar and 1/2 cup water.
Bring to a boil, then reduce heat and whisk for about 30 seconds until all the sugar is totally dissolved. (“Simple Syrup”)
If you use Splenda or Truvia or whatever, those probably don’t need to be pre-dissolved.

In a large pitcher, pour in the Simple Syrup,
several tablespoons of any flavoring you’d like (I prefer high-quality caramel, but Hershey’s syrup or any of the standard coffee syrups would work),
the freshly brewed coffee,
a couple cups of fresh milk (to your liking)
and 3 cups of ice.

Stir well (I like to combine the sugar-syrup and flavorings first, then whisk in the coffee and milk, then add the ice.)
You can serve immediately in a glass full of more ice, or chill in the frig for iced coffee on the go!

I got the brewing ratio from Starbucks.  The rest of the concoction is mine. 


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