I was first introduced to iced coffee at Starbucks several years ago, when the barista informed me that it would be cheaper to replace my iced mocha with an iced coffee + milk + mocha syrup. Then iced Via came out, and I officially became an addict. It started in the summer...and before I knew it, I was drinking iced coffee year-round. Every morning I would measure out half a pack of caramel iced Via (3 teaspoons), then mix it with half cold water and half chocolate milk (sometimes dairy, sometimes soy, sometimes almond) and a couple of ice cubes. And even though it was cheaper than making a Starbucks run every day, it was still pretty pricey. Then I discovered the Pioneer Woman's recipe for making your own iced coffee concentrate. I wondered if I could use Starbucks' caramel coffee* and replicate the iced caramel Via. Turns out, I could! So now, for about $7.50, I can make three weeks' worth of my elixir. The best ratio I've found is 2 cups of water for each ounce of coffee, so 22 cups for an 11-oz package, and I usually let it steep overnight. I haven't invested in cheesecloth yet (I just use paper towels over a strainer), and I still buy my chocolate milk to mix with it, but I can now start my mornings off both caffeinated and guilt-free!*For more info, see http://www.starbucks.com/coffee/flavored/caramel. I usually buy mine at Target.
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