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I love coffee. Kinda. It’s probably more accurate to say I like coffee-flavored milk. Which is where my Starbucks Gold Card comes in. Nothing I make at home tastes quite as good as what I can get for $5 at the drive-thru.

Until today.


Over the weekend, I devoured Jenny Rosenstrach’s new book, How to Celebrate Everything. It’s every bit as good as Dinner: A Love Story and Dinner: The Playbook. When I came to her husband’s method for making iced coffee concentrate in a french press, I immediately added it to my food prep list for the week, even though I was a little skeptical. I’ve tried to make cold brew in the french press before and haven’t been wowed by the results. But if there’s any food writer I trust, it’s Jenny. She’s yet to steer me wrong.

Incidentally, also on my food prep list this week was PSL syrup after hearing Kelsey mention it on a recent Coffee + Crumbs podcast.

After I got E in bed for his post-lunch siesta, I filled a mason jar 3/4 full of ice, added the cold brew concentrate and milk in a 1:1 ratio, and topped it off with 2 Tbsp. of the PSL syrup and 2 Tbsp. of half and half.

Y’all. It was perfect. Plus, cheaper and probably healthier than my beloved Starbucks.

Iced coffee perfection achieved.

pumpkin spice iced coffee