Sugar, Spice and Everything Nice....and Cheap

When the kids were small, I hated packing up everybody (and there was always a resistant baby to drag along) so I could just pick up a few things at the store just before supper time. I decided to make some of my own spices, syrups and mixes and with a little creativity could go a week without stopping at the grocery store except to quickly pick up milk, bread, and eggs. And those were often things I could ask Mike to pick up along the way from work.

I was raised by depression-era parents so I can get quite frugal when I want to. That is a skill in it's own.

Some of my favorite do-it-yourself mixes are things like seasoning salt (I have two such spice mixes that we enjoy), chocolate syrup, coffee creamer for my homemade iced coffee, sweet coffee mix, Italian seasoning, ranch dressing, and many many more. Some I've looked up on the internet and usually end up tweaking the recipe slightly. Some recipes I've found in old cookbooks like dog biscuits and chocolate pudding. It amazes me how we've forgotten how to make simple mixes instead of dishing out so much of our hard-earned money for something that doesn't taste that good.

Here's what I've been making a lot lately, since the weather has turned nice...finally....
It tastes a whole lot better than Timmy's iced coffee, in my opinion anyway, and you can make this as sweet or as strong as you'd like.

As you can see, the second batch I made this week is almost gone!

Iced Coffee:
     Put a heaping cupful of ground coffee in a clean 4 litre ice cream pail. Fill with cold tap water. Put the lid on the pail and let it sit on the counter overnight or at least 8 hours.
After the coffee and water has soaked, pour it through a few layers of cheesecloth. (I lay my cheesecloth in a strainer and set it on top of a pitcher.) Refrigerate.

Creamer:
     In a blender put one can of sweetened condensed milk, 1 3/4 cups of milk and 2 tablespoons of vanilla extract (I've tried rum extract and it tastes great too). Blend well and pour into container(s) and refrigerate. Lasts a week and a half at least (or until the milk expires). May have to shake before using.

Put a few ice cubes in a glass, fill with your cold coffee and top off with your homemade creamer. You can tweak it as you like by adding more coffee to make it stronger or you can use heavy cream instead of milk in the creamer to make it creamier.

We've been enjoying this home-brewed iced coffee for the last few years.....Mike and I seemed to have acquired a fetish for iced coffee but it was costing a bucket of money every week--something had to be done!!