Archive for July, 2013


I have a confession to make: I hate grilling with commercial charcoal. No matter what I do I can’t keep it lit. I’ve tried tricks & tips from numerous sources and none of them work for me. And I hate the smell of burning charcoal. It’s so… harsh. And unnatural. When I grill with commercial charcoal I have to shower and wash that set of clothes immediately afterwards because the smell lingers- especially in my hair. And propane? No thanks. Then we’d have to buy propane all the time. And propane grills do a fine job of getting the food cooked, but you lose that “grilled” flavor that is the whole reason you’re cooking out in the first place. But this summer my husband & I have hit upon a solution: grilling over an actual fire. We make our fire in an old charcoal grill and it’s perfect! Build a base of tinder: dryer lint, wood shavings, newspaper, or dry grass from the yard all work very well. Then around that put some kindling. Larger dry sticks work fine or you can cut some of the larger pieces of wood into sticks with a hatchet. We use a small amount of dimensional lumber. You DO NOT want to use this as your only wood for a cooking fire because it does contain some very not good for you things- a lot like commercial charcoal briquettes. But we just use it to get the fire going. You should have something like this: IMG_0172 Now put some fire to your tinder and blow on it if it doesn’t catch completely. Gently!! Blow on the baby fire gently! You want to give it some extra oxygen- not blow it out. Once the kindling catches well, add some larger pieces of wood- but only a couple. If you add too much too soon your fire will die and you’ll have to start over. Or call on the pizza fairy to visit your house. IMG_0176 Good! Now you’ve got your fire established. You can add another piece or two of wood. Now put your grate over the top and let the fire burn down until it’s hot enough that you can only hold your hand over it for about 5 seconds. Now you can add your room temperature meat. Did I not say to let the meat come to room temperature? No, I didn’t. Sigh. Well, I’m not re-writing the post. You should be reading through the instructions before you begin anyway. So really I’m just keeping you on your toes 😉 But seriously, you don’t want to try to cook meat straight from the fridge. It’s too cold- it won’t cook properly. I’m using flank steak for this post but we’ve also cooked chicken this way and it’s equally awesome! Anything you can cook on a conventional outdoor grill you can cook this way. You just have to keep an eye on the heat. I wish I could tell you exactly how hot it will get or exactly how to control the heat but I can’t. It’s something you have to work with for a bit & get to just know by sight and feel. It doesn’t take long. If you’re paying attention while you cook you should get the hang of it after one or two tries. Trial & error isn’t a bad thing. Learning for yourself teaches you SO much more than having every last detail laid out for you. And this is a great way to learn for yourself. Figuring this out gave my husband and I a wonderful sense of accomplishment! IMG_0179 We bought a cooking grate at the local camping supply store because the grate that came with the grill was left out to rust (not by us, thank you very much). We have wood stored here at the house from my father in law’s forays into tree trimming. We have apple, cherry, and plum to work with and they each add their own special flavor to whatever goes over them. The smell is much softer, much more natural, and far more pleasing than commercial charcoal. In fact, it’s fun to just sit by the fire and chat while we wait for the fire to be ready and then while the food is cooking. That’s definitely not something we would consider with commercial charcoal. I always thought it was the ranting of people who are obsessed with camping, but everything really does taste better cooked over an open fire! And the materials are fairly easy to lay your hands on. If you have a regular charcoal grill you have all you need except the wood. If you don’t have a charcoal grill, you can use a fire pit. You know; the ones people buy for decoration that they swear they’ll sit next to every night in the nice weather so they spend $200 on a nice one and then never actually use it. Craigslist is filthy with them. Cheap. And usually brand new or nearly so. Go find one, buy it, and actually use it! As for the wood, if you have trees in your backyard see if the need trimming. If it’s a hard wood, you’re ready to go! Or, once again, Craigslist or any local newspaper usually has all sorts of people trying to get rid of wood. Check it out- this is completely worth it! So the actual recipes! Finally, right?! I’ve seen a few recipes for pineapple salsa over the years and thought to myself “that sounds really good!” and then never thought of them again. But I saw one recently and decided that this time I would actually put it into the menu plan. It was good! But not great. Certainly not great enough to make the same way again. So I played. Because that’s what I do. I have a basic pico de gallo recipe that is easily turned into pineapple salsa- just add some grilled pineapple. Don’t like pineapple? No problem. Don’t add it. Without the pineapple this is just basic pico de gallo and is super good on tacos or nachos! IMG_0195.JPG (2) (*Disclaimer: I have to be honest- this picture was taken AFTER I made a plate of tacos for my husband (pictured below). So this is not a full batch; the ingredients listed below will make more than this. We got enough for 10 tacos using the smaller sized flour tortillas.) If you’ve made pico de gallo before, you’ll notice that I don’t have any cilantro pictured here. That is simply because I don’t like cilantro. If you would like to add it you’ll need about 1/3 of a cup, chopped. Or you can substitute flat leaf parsley. I just leave the leafy green stuff out altogether. For the best flavor, the pineapple needs to be a bit charred. And since this tastes better if it gets to sit for an hour or more, it can’t really wait until the pineapple can go over the fire. So I just drain the pineapple slices very well and put them in a dry pan. About 2 minutes per side on medium high heat does the trick. Now you’ll need to seed the tomatoes. DO NOT just cut up the tomatoes and throw them in the bowl for pico de gallo. The gel and seeds will add too much moisture and a bitter flavor. To seed tomatoes just slice the fruit into wedges, lay the wedges on their sides, and run your knife between the tomato flesh and the gel. They should look like this when you’re done: IMG_0164 All you have to do now is dice all of the fruits & veggies into small pieces (I mince the jalapeno), add a bit of kosher salt and a squeeze of lime juice, stir, cover, and let sit it in the fridge. (When you take it out there will be quite a bit of juice but it’s ok. The salt has drawn it out- it’s supposed to be there.) On to the steak. The steaks I buy take about 6-7 minutes per side over the fire to get to the point of very rare in the middle, which is where you want them if you’re going to be cooking them one more time after slicing. Once the steak is rare I put it on a platter, cover it with foil, and let it rest for 15 minutes. This is essential! If the steak doesn’t rest all the juices will come flooding out when it’s cut and the steak will end up dry. But this 15 minute stretch of time is perfect because now you can make your taco seasoning! You didn’t honestly think I was going to use a packet of seasoning, did you? If I did I might as well quit this blog right now. Taco seasoning is SO easy to make! In fact, I would bet that you already have all of the ingredients in your pantry or cupboard already. I found a very simple, very tasty recipe here and adapted it a bit. This is also incredibly simple to make into a large batch and store away for later. IMG_0181 Now THAT is what taco seasoning should look like. It’s the color of spices you actually have in your cabinet- not that weird orange color that you really can’t quite identify. So once you have your seasoning made and your steak has rested for at least 15 minutes, you can go ahead and slice that beautiful piece of meat. Since the flank steak is so wide I cut it lengthwise down the center, with the grain, before I cut it into slices. That way the meat is easier to eat and fits in the tortillas better. Use a very sharp knife and make the slices as thin as you can without shredding the meat, thusly… IMG_0184 Yes; you want it that rare. If you cook it anymore than that you will end up with very tough meat after you cook it with the taco seasoning. If you were going to eat this straight from the grill you could cook it more. Now put the slices in a pan or skillet on medium high heat, add the seasoning (about 1 tablespoon, but you can use more or less according to your preference), about 1/4 cup of water, and bring to a simmer. Continue to simmer (lowering the heat if necessary) until the seasoning has made a nice thick sauce. IMG_0189 Mmmmm…. so tasty!! Now remove the pan from the heat, get the pineapple salsa out of the fridge along with any other taco toppings you fancy, and go to town! IMG_0191 These are SO good and SO easy that you’ll be astonished that people actually leave home and pay someone else to cook them! Of course, you don’t HAVE to cook the steak over an open fire. You can just grill it like normal people. Or you can pan sear it. You’ll need a heavy bottomed pan that’s large enough to fit the steak. Add just enough oil to coat the bottom of the pan and heat the whole lot over high heat (about 3/4 of the way to the “high” mark on the knob). Once the oil is shimmery and giving off tiny wisps of smoke, add the steak and cook it for 7 minutes on each side for a 3/4-1 inch thick steak (this will be a very rare steak). Proceed as above for resting, slicing, etc. You WILL need to use the exhaust fan and you WILL need to open the windows if you pan sear. But it’s worth it- even in the winter 🙂 So only 7 more weeks of summer left! That thought makes me happy! The kids are already excited to start school again and I am absolutely longing for Autumn to arrive. Knowing there’s only 7 more weeks of summer is making things a little more bearable 🙂

The Recipe: Pineapple Salsa 4 Slices Pineapple, drained well, charred, and diced

1 Large Tomato, seeded and diced

1/2 Medium Red Onion, diced

1/2-1 whole Jalapeno, diced fine (I use half but if you want the pico spicier use the whole thing. Or if you’re really crazy, use 2)

1 t Kosher Salt Juice from half a small lime

The Method: *Drain the pineapple slices very well.

*In a dry pan heat the pineapple slices for about 2 minutes on each side. You want some charring but you don’t want them blackened.

*Seed the tomato by cutting it into wedges and running a knife between the flesh and the gel where the seeds are. Discard the cores. (Ours go in the compost bin so they aren’t wasted.)

*Dice the fruits and veggies, add the salt and lime juice.

*Stir, cover, and refrigerate up to 3 days.

The Recipe: Taco Seasoning 1 T Chili Powder

1 t Garlic Powder

1/2 t Onion Powder

1/4 t Red Pepper Flakes (more or less, depending on how spicy you want it. Remember: you can always add more so err on the side of caution.)

1/2 t Paprika

2 t Cumin

1 t Kosher Salt (you can adjust this as you like. I don’t buy the mainstream media’s reports of how evil sodium is so I use the whole teaspoon)

1 t Black Pepper

The Method:

*Mix all ingredients.

*Use about 1 tablespoon of seasoning and 1/4 cup of water for each pound of meat you’re cooking. You can adjust this to suit your tastes. (Another perk of making your own!)

*Bring to a simmer and continue simmering until the liquid has reduced to a sauce.

***UPDATE: You can make this seasoning more like store bought, which forms a thick sauce, by adding 1 heaping teaspoon of cornstarch to 1/2 C of water instead of 1/4C. Add the seasoning to the meat and then pour in the slurry. Boil and cook until the sauce thickens.***

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So I’m taking this week off. Why? Because I’ve had a crappy week, that’s why. We have been having MAJOR issues with the minivan we bought in February and the worst of it has been in the last 2 weeks. I’ve seen our mechanic far more than any person should see their mechanic. Ever. Last week I almost caused an accident because the van was acting up and so back to the mechanic I went. The time from last Tuesday to this Tuesday was spent trying to get life lived with no transportation and figure out how to still get things accomplished in a town that is not very walking-friendly. Most of it is a blur. An exhausting blur. Needless to say, being able to blog was a fond wish this last week.

The van is kindof fixed now so we’ll see what happens. I can at least get to the grocery store and do what needs to be done appointment-wise, so life is somewhat better now. All I can do is smile and continue on. I’m still Blessed and Loved and that’s more than I could ever ask for. I will have a post up next Wednesday and it’s going to be awesome! I really think you’re going to like this one! 🙂

Only 8 more weeks of summer left! I can’t even tell you how ready I am for summer to end after this week. C’mon autumn!

It’s almost scary to think about, but we are heading into the “dog days” of summer; the stretch of summer that is almost unbearable. It’s also the stretch of summer that if you don’t have air conditioning, the microwave seems like the only viable method of cooking anything indoors. We kind of have air conditioning. The in-laws have a window unit in the living room and use a fan to pull the cool air- almost successfully- into the kitchen. This is a sad commentary, actually, since the living room is connected to the kitchen by an open doorway. It’s not like we have to pull the cool air from one end of the house to the other. This being the case, I am approaching the time that I will be using the stove less than I have been so far this summer. The hitch is the fact that I don’t use the microwave to cook. That particular piece of machinery is solely for things like boiling water and… well, that’s pretty much all I do with it. In fact, I don’t use it for that all too often either. When this microwave dies we will not be replacing it. That leaves me with the question “What do I make for dinner now?!” I do have options, a few of them being: salads (been there done that), grilling over our fire pit (a blog post about that is forthcoming), and “tea”- not the drink, but the meal.

I would imagine all of you have some kind of picture that springs to mind when you hear the words “tea party”. You see women in beautiful dresses sipping tea from china cups with saucers and eating cute little tea sandwiches and cakes. And that is a proper tea party. And I do love throwing a proper tea party! But that’s not what I’m talking about. In England, Ireland (my home one day!), and Scotland “tea” is a meal. Just small servings of easy foods alongside a cup of… well, anything anymore. Hot tea, iced tea, coffee- anything goes. Whatever is refreshing to you. The point is that you are having a small meal so that you don’t go to bed with a heavy stomach. In this case it’s just too hot to have a heavy stomach- at any time of day!

One of my favorite “tea” menus is so simple my kids can do it! Lunchmeat, cheese, crackers, fruit and/or veggies with dip(s), and something ice cold to drink. This isn’t just something to do for dinner in hot weather either. This can be lunch at the office, a picnic in the park, or something to nosh on while chatting with friends.

Here is what we had for dinner last night…

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Good quality sliced ham (sliced into sections for easier eating) and Tillamook Cheddar (my favorite widely accessible American Cheddar) on Ritz crackers, apples, carrots, and some homemade dips. I’ll include the recipe for the Nutella fruit dip below (I was just playing around one day and hit the jackpot!) but I’m going to wait on giving the recipe for the French onion dip. I’m still playing with the recipe to get it just right. This was so easy to put together that I had dinner on the table in under 10 minutes. Usually I just put the ingredients onto separate plates or trays and everyone helps themselves. That way everyone can have as much as they like and the kids are still at the age that it’s novel to fill their own plates 🙂

This could easily be spreadable herbed cheese on baguette rounds with some sliced chicken or turkey, grapes, and olives. Or maybe some Swiss, spiral sliced ham, and mustard on slices of cocktail rye (or even regular rye cut into triangles), Granny Smith apples, and some red pepper strips with ranch. Or you could go all out and make crustless finger sandwiches, tarts, and cakes, serve it all on your best tableware, and dress in your summer finery. That would be a fun and whimsical way to end a summer’s day! 🙂

Only 9 more weeks of summer! We’ve hit single digits! The kids are pining to go back to school (yes- our kids adore school), I’m thinking of all the fall and autumn get togethers to be had, and my husband & I are looking ahead to harvest and the canning & preserving to be done. I can’t wait!!

So for this Nutella dip I was in the mood for a fruit dip but didn’t want my regular dip (cream cheese, maple syrup, sour cream, and brown sugar. I’ll post it this fall). I started looking in my pantry and spotted the Nutella. “That could work!” I said as I grabbed it & headed to the fridge. I got the cream cheese out and started it softening. The same method I use for butter works for cream cheese too. Once softened, I started beating the cream cheese and adding Nutella. I ended up with about the same amount as I had of cream cheese- I wanted it to be really chocolatey. Then I realized it wasn’t going to be very dip-like once it chilled, so I added milk until it was a tiny bit runnier than I wanted (as it will firm up a bit in the fridge). I tried it after it had time to chill and it was AMAZING! It’s a little like a super rich chocolate pudding. I really could eat it with a spoon!

The Recipe:

8 Oz. Cream Cheese, softened

8 Oz. Nutella

~ 3-4 T of milk (depending on how thick you want the finished product to be. The full 4 tablespoons will get you the consistency of pudding. I wish I could tell you exactly but I didn’t really measure. I just add until it’s right.)

The Method:

*With an electric mixer in a large bowl, beat together the cream cheese and the Nutella until completely smooth.

*Add the milk and beat until combined.

*Refrigerate at least 2 hours.

*Serve with apples, grapes, strawberries, pound cake, vanilla wafers,… seriously, ANYTHING is awesome with this dip!!

It’s July. ONLY July. And we’ve had several days of 90-110 degree heat. In Northern Colorado. If you’ve never been to Northern Colorado, let me tell you that it’s not supposed to get that hot here. And up until about 10 years ago it rarely did. But with climate change being a constant through the millennia we are in a hot cycle. (FYI: This is a food blog and will stay on that topic. I will not banter back & forth about “global warming”. Any comments hinging on such will not be approved.) As I’ve mentioned before, I don’t do well in the heat- nor does my family- so I often search for things to help my family stay cool. I’ve seen MANY recipes for watermelon lemonade and they all call for a huge amount of watermelon. I don’t have the space required to keep a massive watermelon. We are living with my inlaws at the moment and have to share fridge and food storage space in a 3 bedroom house. NO room for ginormous watermelons! So I buy the “personal” watermelons- Dulcinea’s. That way we can still enjoy watermelon and have room for other food in the fridge. This being the case, I decided to play with the recipe a bit for watermelon lemonade. I took the recipe for regular lemonade off the side of the Sam’s-sized bottle of ReaLemon and replaced about 2/3 of the water with watermelon juice. It turned out really good! So here you go- something to help make the hot afternoons pass a little smoother.

I started with watermelon I had put in a ziplock bag and stashed in the freezer. I thawed it and put it in the blender thus…

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You will notice that there are lots of seeds, but only the little whiteish ones. The Dulcinea melons I use are “seedless” so I just throw everything in the blender. From what I’ve read you can do this with the regular watermelon as well. From the one small melon I ended up with about 5 1/4 cups of flesh & juice. I put this on puree for about 20 seconds and then  poured the contents into a towel lined bowl…

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I can hear it now: “A TOWEL lined bowl?!” Indeed; a towel lined bowl. I don’t buy cheesecloth. It’s ridiculously expensive for everything but making cheese. When I start making cheese (someday- but not now) I will buy cheesecloth. Instead I use old-fashioned flour sack towels. They are thin enough to strain through, tough enough to take some major wringing, and plenty big for any job. “But don’t they stain?” Yes they do. Do I care? No I don’t. I wash them well and don’t worry about it beyond that. You can use a mesh sieve as well, you’ll just end up with a little more pulp- no big deal at all. Once you have the pulp and juice in the towel, bring the corners together, twist the slack until the juice starts running, and just keep twisting. Go until you’re down to an unsteady dripping, and then put the spent pulp aside. You end up with…

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Almost 4 cups of some of the most beautiful juice there is. Now just add enough water to make 6 1/2 cups, add the lemon juice, the sugar, stir, and enjoy! This makes a super refreshing drink that is perfect for a picnic in the park or just sitting as still as possible so you don’t sweat 🙂 You do need to drink this fairly quickly after it’s made as it does settle into 2 distinct layers and the melon flavor starts to taste a bit funny the next day.

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OH– only 10 more weeks of summer left! We’re almost to single digits- yay!

The Recipe:

5-5 1/2 C Watermelon, cut into chunks

~ 2 1/4 C Water

1 C Lemon Juice (preferably fresh squeezed but the bottled stuff will work. There might be a very slight “skunky” taste.)

1/2-3/4 C Sugar or Honey (it all depends on how sweet your watermelon is)

The Method:

*Puree the watermelon in either a blender or food processor.

*Strain the puree as well as possible.

*Measure the juice- there should be about 4 C. Add enough water to bring the total to 6 1/2 cups.

*Pour that mixture and the sugar (or honey) into a large pitcher (at least a 2 quart) and stir to dissolve the sugar. Serve over ice. To prevent the ice from melting too much you can start with cold ingredients and/or use juice ice cubes (which is exactly what it sounds like: put juice into an ice cube tray and freeze. You could also make watermelon lemonade cubes!).

I, unlike most of the country it seems, am not a huge coffee drinker. I don’t need it to wake up and/or be human in the morning. In fact, I don’t even own a coffee pot. BUT I do enjoy a cup of coffee on the super cold days of the year. Sitting in a comfortable chair and enjoying a cup of hot coffee while I knit, read or just watch the snow or rain fall is a fantastic way to relax and take a break. And in the summer I do so enjoy an iced coffee or frap. I love to sit and talk to a friend while sitting in the shade (or, even better, the air conditioning) and visiting over tall glasses of iced coffee or frosty fraps. So it’s not that I dislike coffee; I just don’t need it to function.

Given how vocal I’ve been on this blog and in my life about the quality and price of store bought and (most but not all) restaurant items, I couldn’t call myself the Humble Food Snob any longer if I didn’t make my own coffee drinks- hot, cold, or frozen- and beg you to try the same! And in all honesty, coffee shops (big chain AND locally owned) should be ashamed of themselves for charging what they do. It is, as my grandad used to say, highway robbery. For the cost of two (2) “grande”- which is what most people seem to order, the size I make at home, and the size on which I am basing this price comparision- iced coffees at Starbucks, I bought a large jar of instant coffee that will make at least two (2) DOZEN of the same!! That is a savings of nearly $100 from just one jar of coffee!! If you stop at the coffee shop more than occasionally (which would be about once a month or less) I beg you to let that sink in for a moment. What can you think of that you could spend an extra $100 on? Think about that the next time you’re in line at your favorite coffee shop. And this savings doesn’t apply to just coffee drinks. Try running the numbers on a plain ol’ cup of coffee sometime- they are even more staggering!

Ok, ok… I’m off my soapbox now. I don’t mean to brow beat. I really, truly, sincerely want to help you and yours enjoy life a little more! Anyway… Making your own iced coffee is super simple, especially if you think ahead a little bit and make the coffee the night before. I made mine a couple of days ago so I don’t have a picture of making the coffee. But it’s so easy you don’t really need an illustration. Just measure 10 ounces of water (you could go up to 12 to make things easier if you wanted to, just make the spoonfuls of coffee heaping instead of level) and heat it to boiling. Add 2 tablespoons of the instant coffee and transfer to a container. I use a mason jar with a lid & seal but anything you can easily pour out of will work. Let the coffee chill, up to about 3 days. After that the coffee will be bitter.

Here is what I use for my iced coffees. I LOVE caramel/vanilla iced coffee so that’s what I usually do. You can use any flavoring you want- which is one of the great things about doing this at home 🙂 You could use powdered creamer if you want. I’ve done it several times. But you have to REALLY stir the ingredients or put everything in a container big enough to shake and then pour it all into a glass.

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Yes. That is purchased ice cream topping. I’m having a bit of trouble making my own caramel sauce. It’s frustrating, but I’ll get there eventually. And when I do I will no longer buy caramel sauce! Moving on… I use a 16 ounce reusable to go cup for this. If you use something smaller than 16 ounces you’ll need to adjust the quantities accordingly- and no, I don’t know what those would be. Sorry. Put 1/2 a cup of the cold coffee into your glass. This gives a nice, strong coffee flavor so try it once before you decide to make it with more.

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Whoa! VERY close up, I know. But I thought I’d try to make it a little easier to do this without measuring everything. Now you can clearly see how far up the cup the ingredients go.

Next I add the caramel sauce- about 1 heaping tablespoon. This could easily be chocolate syrup instead to make a Caffe Mocha. Or you could just add sugar if you want plain coffee flavored coffee 🙂 Now is also when I add the creamer. I put about 3-4 tablespoons in but I like my coffee VERY light and VERY sweet.

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As all of these ingredients are cold, you will need to give this a vigorous stirring. If you wanted to you could certainly just put all of the ingredients into a shaker jar and be done a little quicker. But as I’m the one who does the dishes, I prefer to just stir it with a spoon. Now add the milk of your choice until the glass is about 3/4 full.

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Give it one more stir to make sure everything is mixed, add some ice cubes (I use 4), put the lid on, and enjoy!

Didn’t I mention that I enjoy fraps too? You can easily turn this into a frap by using adding a little more ice (up it to about 8-10 cubes) and putting everything into the blender. Give it a good whir & you’ve got a frap!

Oh! You could also make this an iced chai! An average hot cup of chai is 8 oz, so use whatever chai tea you normally use (concentrate, bags, or lose), add 2 more ounces of water, and make it double strength. (You can go triple like the coffee, but be careful; chai tea has peppercorns in it so it will have a kick. Definitely make sure you dilute it enough with milk!) You can use the flavored creamer or just sugar and milk if you prefer. There are so many variations on this concept that it staggers the mind! And every single one of them can easily be made at home, for FAR less money than the coffee shops want you to realize.

I almost forgot… Only 11 more weeks of summer! I can almost see the golden Autumn light at the end of the tunnel!! 🙂

The Recipe:

10 Oz Water

2 T Instant Coffee Granules

(The above will make enough for THREE iced coffees/fraps. You can divide this and freeze it if you don’t want iced coffee 3 days in a row. Just thaw gently- don’t get it hot- when you’re ready to use it, or let sit in the fridge overnight.)

Milk of your choice

Flavored Coffee Creamer, if desired

Sugar, if desired

Flavoring syrup of your choice, if desired

Ice

The Method:

*Boil the water.

*Add coffee granules and stir.

*Chill until cold, up to 3 days.

*In a tall glass, add 1/2 cup of the coffee, the flavorings, and sweeteners of your choice. This is entirely subjective. I have given the amounts that I use in the above but really it’s up to you and your tastes.