Today’s recipe if you can call it that, is very very simple but very very welcome on a hot summer day like today, heading into the long weekend!
The recipe and the pictures are from Deb Perelman of Smitten Kitchen. I’ve mentioned her before, she is my favourite food blogger. This coffee tastes exactly like what you would buy but is a fraction of the price and has the added bonus of being ready and waiting for you in your fridge whenever the craving hits!
It is important to follow the recipe and not to just let left over hot brew coffee cool. The cold-brew method, although takes a while, keeps the coffee from being bitter and too strong for an iced coffee.
Cold-Brewed Ice Coffee
From The New York Times
Yield: Two drinks
1/3 cup ground coffee (medium-coarse grind is best)
1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
I like my coffee slightly sweetened, so I added a tiny bit of Salted Caramel flavouring syrup to mine and it was DIVINE. Maple syrup would be delicious as well.
Enjoy! Thank you Deb for sharing!