Roxygirl at food.com inspired me to make this delicious tasting iced coffee, but I did modify the recipe to my liking.
Brown Sugar Iced Coffee
1 cup cold water
1 tablespoon instant coffee (Maxwell House or Folgers)
1/4 cup half-and-half cream
4 tablespoons dark brown sugar
6 large ice cubes
(8-oz. of ice)
Topping: Cool Whip (or) Reddi Wip
Heat water on top the stove, then add the hot water and instant
coffee to a 1-cup glass measuring cup, and stir. (I just add the
water and instant coffee to a coffee cup, and microwave
it till the coffee is hot enough.)
Place measuring cup or coffee cup, in the refrigerator
for at least 35 minutes, to chill the coffee.
Add the chilled coffee to a blender, along with the remaining
ingredients, and blend on high until the ice cubes have dissolved
into the liquid (about 30-35 seconds).
Pour iced coffee into a tall beverage glass, (enough to hold 24 ounces of coffee), and top with either Cool Whip or Reddi Wip Whipped Topping, and serve.
Yields: 1 large serving (24 ounces)