RECIPE: Iced Coffee

Meelyn and I invented this recipe just today because we both love iced coffee (as does Aisling), but it is too expensive -- and fattening -- to buy the full-sugar kind from McDonald's all the time, never mind Starbuck's.

At any rate, I am enjoying a delicious glass of this primo beverage right this very second, typing one or two words and then taking another drink. I don't want my iced coffee to get warm, after all, even if it might take me three hours to type this post. It's a big glass of coffee.

NEARLY SUGARLESS ICED COFFEE

10 cups brewed coffee (ours is decaf), warm

1/4 cup powdered vanilla-flavored coffee creamer

10 cups milk (ours is 2%)

4 teaspoons vanilla extract

12 packets Sweet-n-Low

While brewed coffee is still warm, stir in the 1/4 cup vanilla coffee creamer. Pour warm coffee (not hot, or it may break your favorite glass pitcher) into a pitcher and allow to cool in the refrigerator for about half an hour. Pour in the ten cups of milk. Add vanilla extract and Sweet-n-Low; stir. Serve over ice in a tall glass or wait until completely chilled to serve without ice.

Makes four servings for people like us, who prefer to drink it out of a bucket.