After researching on the internet, I found that many people found that the main problem making it at home was how it watered down the milk. I guessed that if you reduce the coffee syrup and make it stronger, it wouldn't water down the milk....
cost of a cheap coffee brewer - $12.00 ( or 3.5 single serves of iced coffee from the supermarket)
cost of a cheap coffee beans - $5.00
Ok so I have to be able to make at least 5 serves of iced coffee to break even....I think I can manage that...
Using the coffee machine, I brewed a full batch of coffee......after completing the brewing cycle with the same coffee beans 3 times I put the coffee on the stove to reduce.
Reduce by half to two thirds.
You can see the first batch in the tall jam jar.
Experimenting with this I found two full teaspoons to be a good amount for a glass of milk...add sweetener if you prefer.
Knowing this was yummy, and the boys had not tried it yet, I knew it wouldn't last long, so another batch was brewed....all very easy really. Brew a batch of coffee, repeat twice....Reduce on the stove, then refridgerate between uses.
Here is the final product...using two teaspoons of coffee syrup that I made.... everyone had a glass with tea tonight, and there were empty glasses all 'round. DS16 said it's just like the one in the shops.
Aren't you clever!
ReplyDeleteNot that you need to (with a good recipe like that!) but my dad likes the Bickfords Iced Coffee Syrup from the supermarket.
ReplyDeleteMine's a bit simpler - I buy coffee beans that have been ground finely (suitable for plunger for example) and put the whole bag in my mixing bowl with about 2L of water and leave overnight. Stir it whenever you walk past the bowl. After 12-24 hours drain the liquid off and store in the fridge. For the milk I mix up sweetened condensed milk and evaporated milk about 50-50 (one can of each). You only need about 30-40 mls of this per cup, it's sweet! Don't forget to put the leftover coffee grounds in your worm farm or bokashi bin!
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