Overnight Iced Coffee

This post is sponsored by Equal. All opinions are my own.

I love coffee. No,  I need coffee. And in the summer, I crave iced coffee, but don’t want to have to go to a coffee shop every time I have a hankering (that can really add up!)

Really solid iced coffee is made strong enough to stand up to the ice as it melts. I also prefer a really strong brew so that I can add sweetener and half and half to make the perfect iced beverage. So overnight iced coffee is a simple and awesome option, plus it’s ready for you in the morning!

Overnight iced coffee is cold brewed; the ground coffee “brews” in the water overnight to give a rich deep flavor, and is really easy to make. I was sent a summer beverage kit from Equal to get ready for all the delicious drinks of summer and thought this would be the perfect time to try out an overnight coffee using the kit and Equal 0-calorie sweetener!

Equal 0-Calorie Sweetener pairs wonderfully with a strong brewed iced coffee. Equal packets are concentrated (1 packet = the sweetness of 2 teaspoons sugar) while Equal Spoonful measures cup for cup. Equal is a great option to sweeten recipes without adding calories! (For more recipes using Equal, check out their recipe page.)

The summer beverage kit includes:

• Equal® 0-calorie sweetener 115-ct boxes
• Equal® Spoonful 4-oz. “Easy Pour” Container (226 servings)
• Takeya Flash Chill Tea Maker
• Republic of Tea Green tea sachets
• Blended iced coffee packets
• Cool Peach Iced Tea Recipe Card from The Diabetic Chef® Chef Chris Smith
• Equal® Recipe Guide Booklet
• Equal® iPad holder

I decided to use the Takeya Flash Chill Tea Maker to make the overnight iced coffee and sweetened my coffee with Equal Spoonful. The Tea Maker has a built in Tea Infuser which also works great to hold the coffee grounds. (Equal is also providing one reader with a kit of their own! Details after the recipe…)

Ingredients:

• 10 tablespoons coarsely ground coffee
• ~2 quarts water
• ice cubes (or coffee ice cubes)
• 3 tablespoons Equal Spoonful 0-calorie sweetener (or 4 Equal packets)
• 1/4 cup creamer or half and half
• 1 teaspoon vanilla extract (optional)

To make the coffee, first grind your coffee beans to a coarse grind.

You’ll need about 10 tablespoons of grounds (enough to fill the infuser). Fill the infuser with the grounds.

Fill the tea maker with water almost to the top and secure the top with the infuser.

Refrigerate overnight. The grounds will “brew” in the water overnight, but the infuser will keep the grounds from entering the coffee.

I had some leftover normally brewed coffee from my coffee that morning, so I also added this to an ice tray the night before as well. The coffee ice cubes will cool down the drink without watering it down. If you don’t have any extra coffee, just fill an ice tray with water the night before.

The next morning, remove the infuser and dispose of the coffee grounds. Add a tray of ice cubes (or coffee ice cubes) to the container. Add 3 tablespoons Equal sweetener, 1/4 cup cream (or half and half), and vanilla extract to the pitcher.

Secure the top (the tea maker is airtight when completely closed) and shake until well combined and chilled. Taste and alter to your preferences (Too bitter? Add more Equal or some water. Want more cream? Add a bit more.)

This makes about 8 servings, so I have iced coffee for the week pre-mixed with little to no effort! What a time saver!

Equal, a 0-calorie sweetener is the perfect compliment to this strong cold brewed coffee. It balances the flavors without adding calories!

This kit is great to make all of your favorite summer beverages, from iced tea to lemonade. It includes a recipe for cool peach iced tea from The Diabetic Chef, Chef Chris Smith that sounds absolutely delicious! Want to win your own summer kit? Equal is also providing one winner with their very own! Use the widget below to enter!

a Rafflecopter giveaway

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Overnight Iced Coffee

Total Time: 8 hours

Yield: 8 servings

Ingredients

• 10 tablespoons coarsely ground coffee
• ~2 quarts water
• ice cubes (or coffee ice cubes)
• 3 tablespoons Equal Spoonful 0-calorie sweetener (or 4 Equal packets)
• ¼ cup creamer or half and half
• 1 teaspoon vanilla extract (optional)
Gear:
• Takeya Flash Chill Tea Maker

Instructions

1. To make the coffee, first grind your coffee beans to a coarse grind.
2. You’ll need about 10 tablespoons of grounds (enough to fill the infuser). Fill the infuser with the grounds.
3. Fill the tea maker with water almost to the top and secure the top with the infuser.
4. Refrigerate overnight. The grounds will “brew” in the water overnight, but the infuser will keep the grounds from entering the coffee.
5. I had some leftover normally brewed coffee from my coffee that morning, so I also added this to an ice tray the night before as well. The coffee ice cubes will cool down the drink without watering it down. If you don’t have any extra coffee, just fill an ice tray with water the night before.
6. The next morning, remove the infuser and dispose of the coffee grounds. Add a tray of ice cubes (or coffee ice cubes) to the container. Add 3 tablespoons Equal sweetener, ¼ cup cream (or half and half), and vanilla extract to the pitcher.
7. Secure the top (the tea maker is airtight when completely closed) and shake until well combined and chilled. Taste and alter to your preferences (Too bitter? Add more Equal or some water. Want more cream? Add a bit more.)

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