Summer Coffee Deliciousness

I finally got around to learning how to make iced coffee this week. The good news: The learning curve is short and gentle. The bad news:

Um ... There is no bad news.

Here's how to do it.

Assemble two Mason jars. (Any containers will do, but I have a thing for Mason jars.)

Using Mason jar #1, follow these instructions from Small Notebook the night before you actually want to drink the stuff. So easy, y'all. Deep breath. You can do this.

Then, kick it up a notch by making a simple mint syrup, as follows:

• 1 cup water
• 1 cup sugar (use organic if you can. You'll feel better about it.;-))
• Combine in a pot, bring to a boil, and then simmer. DO NOT walk away and try to do other things  while bringing your sugar solution to a boil or you will end up with a smoky kitchen. Sugar solution boils wicked fast. I learned the hard way. 
• Add a smidge of peppermint extract. If you think I used an actual measuring spoon, we must be strangers. A smidge, people. That's all I can tell you. Oh, and if you're really cool, you could probably use fresh mint from your garden. We don't have them garden things here in the Land of the Infinite Drought. 

OK! Fast forward to the next day. You've steeped your coffee, you've strained it through a cheesecloth into Mason Jar #2, and you're rarin' to go. (Edited to add: I don't add the extra cup of water that Rachel at SmallNotebook suggests, because the ice and milk dilute the coffee enough to my personal taste.) Now, rinse out Mason Jar #1. Fill it about one generous third full with the coffee. Add the ice. Add some milk of your choice. Add mint syrup to taste. Again, start with a smidge. You can always add more, but you can't really take it away, know what I mean? 

Screw the lid on the jar and shake it all up. 

Ta da! Stick a straw in it and enjoy! 

(Note: In a perfect world, I'd have some stellar food photography shot, unmarred by the jaundiced cast of yellow formica. 

This is not a perfect world. 

And we'll just have to be okay with that.)