My coffee addiction started later than most. Somehow, I made it through my undergraduate degree without drinking much coffee. Grad school, on the other hand, was a different story. During my year off between degrees, I worked in a hospital’s nutrition department and spent a decent chunk of that working in the on-site cafe. Fortunately for me, that meant a lot of free coffee drinks. An added bonus was that my sister, whom I was living with at the time, was working as a barista at a really good coffee shop in Boulder. I frequently visited her at work for more discounted coffee. It’s no surprise that after a year of free coffee, I was officially addicted. Moving to Washington didn’t help either. I couldn’t drive more than two blocks in Spokane without passing a cute coffee stand on the corner. As much as I wanted (probably, needed) to get coffee every day, I didn’t want to spend extra money on it (I was in grad school, after all). It wasn’t a big deal in the winter, when I could make hot coffee at home, but in the warmer months, when all I wanted was an iced americano, it was a different story. Brewing hot coffee and cooling it the fridge was a good, quick fix, but I wasn’t a huge fan of the flavor. I started making this iced coffee recipe instead and I haven’t strayed from it since.