Perfect Iced Coffee
1 12-16 oz package of coffee-pick your favorite flavor--for this batch, I used Folger's Caramel Drizzle
1 gallon water
1 can sweetened condensed milk
1 can evaporated skim milk
2% milk (can also use skim or whole)
Hershey's chocolate syrup
2. Combine cans of milk together and refrigerate. This can also keep in the fridge for a month, but it won't last that long :o)
3. To make a glass of iced coffee, fill glass about 1/3 with ice and pour coffee mixture over ice, just enough to cover the ice. Fill glass another 1/3 with the sweetened milk mixture, then the rest of the way with regular milk. Drizzle with about a tablespoon (more or less) chocolate syrup. Stir and enjoy!
Of course you can always adjust how strong you want your iced coffee to be...add more or less of the concentrate. I like mine medium strength.
This has come to be my all-time favorite iced coffee recipe, much healthier than McD's Mocha Frappe (McD's crack, as my sis-in-law calls it!) and tastes amazing. It's a WHOLE lot cheaper, too. Compared to $4 for a frappe, this recipe costs less than $0.50 per serving.