Iced Coffee

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As I mentioned in my last post, I have been on a serious iced coffee kick recently. I showed you my favorite frappuccino-style mocha smoothie last Wednesday, so I thought I would share my favorite bare-bones basic iced coffee today. There are three very good reasons why you should give this recipe a try immediately.


First of all, making this recipe is SO affordable. While large bottles of Starbucks iced coffee sell at the grocery store for about $6.00 each, you can make your own for a fraction of the cost.

Second of all, I cannot stress how easy it is to make this coffee. Seriously – three steps to cold, caffeinated heaven. Watch my video above; you’ll be amazed at how simple it is.


Third of all, you can make the recipe with both regular and decaf coffee. This way you can enjoy your coffee at any time of the day or night.

The iced coffee process does call for one special item – a milk nut bag (or any fine mesh bag). Luckily, these bags are super affordable (about $4 each) and reusable. So buy it once and you are good to go for years. This is the one I use.


At the moment I like to add cashew milk and a splash of vanilla syrup to my drink. What do you like to drink in your coffee? Let me know below!


Iced Coffee

Yields: about 40 ounces


  • 1 heaping cup of coarse ground coffee***
  • Water
  • Milk nut bag (or any fine mesh bag)

*** Add MORE coffee if you prefer extra strong coffee.


  1. Add coffee grounds to mesh bag.
  2. Close bag and put in a pitcher.
  3. Add in water (about 5 cups)
  4. Refrigerate for 12-14 hours
  5. Remove coffee grounds – be sure to squeeze out excess coffee from grounds into pitcher)
  6. Enjoy!