Suzanne Krowiak, Indy Food Swappers creates weird foods on Indy Style. Are they really good… or just plain weird? Suzanne from Indy Food Swappers presents a taste test. And, she says stop pouring regular coffee over ice and calling it cold-brewed. The real thing is easy & CHEAP to do yourself at home.
Yield: (1) 6-8 oz cup of coffee
(Recipe may be multiplied for larger batches)
- 6-8 oz hot coffee
- 1 tablespoon butter
- 1 tsp to 1 tbsp coconut oil
- Combine coffee, butter, and coconut oil in blender. Blend until smooth and frothy.
- ½ gallon jar of dill pickles
- (1) .13 oz package of cherry Kool-Aid
- 1 cup sugar
- Drain all brine from pickles into a large bowl.
- Combine brine with Kool-Aid packet and sugar. Whisk until sugar dissolves.
- Cut all dill pickles in half (so the brine can penetrate the interior of the pickles).
- Put the cut pickles back into the jar. Pour the Kool-Aid brine to cover. (Most, but not all, of the brine will fit in the jar. Discard the rest.)
- Let the pickles sit untouched in the refrigerator at least one week before tastings