Iced Coffee Recipe

With our summer stretching on as hot as can be and no real end in sight, I've often found myself too hot for a midday cup of coffee. Yes, I sniffle as I say this, because I've truly come to relish the cup of coffee I have after lunch every day. However, after about a month or so of experimenting, I think I've come up with an excellent iced coffee recipe that cost only a fraction of the price as the fancy iced coffees for sale in coffee shops.



Ingredients:
1 packet of instant coffee (You can use flavored coffee, in fact, my favorite is Starbucks's instant mocha)
1 cup of milk
 6 ice cubes
1/8-1/4 cup of sweetened coffee creamer ( I use the white chocolate mocha creamer, which complements the instant mocha coffee).

** Note: How much sweetener you add depends on how sweet you like your iced coffee. If you're going for a Starbucks or McDonald kind of sweetness, then you'd want to use about a quarter cup of creamer. If you just want your coffee a little sweet, use less.

Directions:
Throw it all into a blender and pulse it on the setting that crushes ice (usually the highest setting). You might test the taste and consistency before pouring the mixture into a cup, as both can vary from day to day. Add more milk if the coffee taste is too strong or the smoothie is to thick, and add more sweetener if it's too bitter.

Have fun:
To change the flavor of your iced coffee, try different flavors of instant coffee and creamers combinations. For example, I mentioned mocha flavored ingredients above, but you could try French vanilla coffee with French Vanilla creamer for vanilla flavored coffee. Feel free to experiment with other flavors like hazelnut and caramel as well.

And you can always garnish your coffee with chocolate or caramel syrup on the top for an extra sweet touch!