Iced Coffee

Thanks to Donna, I have discovered iced coffee this summer. I am hooked! Whether you want to make it special or just have some leftover from breakfast, iced coffee can be a refreshing afternoon treat.

Directions: Brew a pot of fresh coffee using 2 tablespoons of dark-roasted ground coffee per cup.

Transfer the hot coffee to a carafe or pitcher.

Let the coffee stand at room temperature for 3 to 5 hours, or refrigerate it until cold, about 1 1/2 to 3 hours.

Fill a tall glass with ice cubes.

Pour the chilled coffee into the glass.

Stir the coffee to equalize its temperature. Add milk if you like.

TIPS: *Iced coffee is best with darker-roast coffee blends. Experiment to find the one you like best. *Make ice cubes out of room-temperature coffee. Store them in the freezer and make undiluted iced coffee any time.

*For a decadent version of iced coffee, stir sweetened condensed milk into warm coffee before pouring it over ice.

*Never put a pot of hot coffee directly in the refrigerator. The rapid change in temperature can crack the glass.