Love

This summer hasn’t exactly been booming with productivity so far.  I’m pretty sure that this week the most exercise I’ve done has been running down the stairs to get Fudgesicles from the freezer.

Yes.  All those Boot Camp sessions are going to good use.

What I have been doing a lot of is making (and drinking) iced coffee.  Starbucks came out with this fabulous Gazebo Summer Blend and I can’t drink enough of it.  Well, I can, but for some reason the constant shaking doesn’t seem to deter me.

So I thought I’d give you a nice pictorial guide to making iced coffee.  Because, you know, I don’t have 6 loads of laundry waiting to be folded and put away anything else to do.

So first, you might want to start with the Starbucks Gazebo coffee:

 

you will also want some Vanilla coffee syrup (although you could just sweeten it with sugar if you like)

Brew your coffee at double strength:

I ground the normal amount of coffee for my press, and then just filled it half full of water.

While your coffee is brewing, you will want to put some ice into the bottom of a pitcher.  For half a press-full of coffee, I use about 2-3 cups of ice.  When the coffee is done, pour it over the ice like so:

Then, take a pretty cup, put more ice in it, and drizzle some of the vanilla syrup over the ice…

then pour the slightly chilled coffee over that, about 2/3 full…

then splash in a little milk to top it off…

Give it a little stir to make sure that the syrup isn’t just at the bottom, and say “hello lover”…

 

Sip, sigh contentedly, and repeat as needed.