Description
I love the taste of ice coffee made with cold-brewed coffee concentrate—so refreshing! The 12 hour “cook” time refers to the passive time spent “brewing” in the refrigerator.
Ingredients
- FOR THE COFFEE CONCENTRATE:
- ¾ cups Ground Coffee
- 3 cups Water, Room Temperature
- FOR SERVING:
- 4 cups Your Preferred Milk Or Half-and-half
- Sweetener To Taste
- Ice, To Fill Your Glass
- FOR THE COFFEE CONCENTRATE:
- ¾ cups Ground Coffee
- 3 cups Water, Room Temperature
- FOR SERVING:
- 4 cups Your Preferred Milk Or Half-and-half
- Sweetener To Taste
- Ice, To Fill Your Glass
Preparation
Note you’ll also need a coffee filter and a rubber band (for straining).
Add ground coffee into a quart-size mason jar or bowl. Add the water and gently stir it to wet the coffee grounds.
Let the mixture sit on the counter for 15 minutes, then stir gently. Cover the jar or bowl, and store in the refrigerator for 12 hours.
Strain the mixture through a coffee filter into a clean storage jar. I usually lower the filter into the jar creating a “cup” of sorts, then secure the filter with a rubber band.
To make iced coffee, simply add ice into glass, fill to the halfway mark with the cold brewed coffee, then fill the remainder with milk of choice (I use 1% milk with a splash of half-and-half because I usually have it on hand). Can also be sweetened and/or flavored. Easy peasy!
Keeps for a week in the refrigerator (maybe longer but mine never lasts that long).
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