Thursday, May 16, 2013

Cold-Brewed Iced Coffee

In the past, I have made iced coffee by simply brewing coffee, chilling it, and then adding milk/sweetener, etc.  WHAT AN IDIOT I HAVE BEEN!  In search of a more "fun" beverage to serve at an afternoon birthday party, I came across this recipe for cold brewed coffee.  Game changer.  I will never ever, ever go back.

The recipe was published back in the NY Times in June of 2007 and obviously is a winner!  It's pretty darn simple, the only disadvantage is that it requires time to "brew" so you have to plan ahead.  The actual hands on time is pretty minimal.

  • 1 c ground coffee, the darker roast the better (I used Trader Joe's Wintry Blend)
  • 4 1/2 c water
  • Milk/Cream
  • Sweetner/Flavor of your choice


1. Pour ground coffee and water into container and stir.  Cover and let sit at room temperature for 12-24 hours.

2. Pour brewed coffee through paper coffee filter or strainer lined with cheese cloth. French press might also work here?!

3. The cold-brewed coffee concentrate is now ready.  Mix coffee concentrate with equal parts water or milk. Sweeten as desired.  Serve over ice.  Serves 6. *You can refrigerate concentrate for up to two weeks.

I have a batch brewing on my counter as I am typing this blog.  I am completely craving it.  I loved the spices in the Wintry Blend coffee from Trader Joe's, but I am sure any coffee would be delicious. Just to point out the obvious, the more fat in the milk the more creamy your iced coffee will be. At the party, I pre-mixed with milk and 1/2 c sugar (served in a pitcher) and let people add their own additional milk, sugar, chocolate syrup, etc. 

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