One taste of this and I promise you’ll think twice about dropping $6/cup for iced coffee.
This all started when I stumbled upon this article about cold brewed coffee. “Cold brewed” just sounded… odd. How does that work exactly?
Turns out: pretty well. It further turns out that it’s likely what you’ve been drinking from the mermaid all this time. AND it turns out that you can so easily make this at home!
Like all good drinks at my house, it starts in a Mason jar:
It’s like moonshine, but for morning.
Okay, write this down — it gets complicated:
- In a one quart Mason jar, pour in 2/3 cup of coarsly ground coffee
- Fill jar with cold water
- Let sit for 12 hours at room temperature
Oh. Hmm. Not really that complicated, is it?
After 12 hours, strain the coffee. I strain it through a paper filter into another jar, but you can use a sieve or cheesecloth, too. Now you have coffee concentrate. Strong stuff. Keep it in a jar or container in the fridge; mine has lasted up to three weeks still tasting great.
For hot coffee: mix 1/2 concentrate with 1/2 water (or part water part milk, depending on how you take your coffee) and microwave.
For iced coffee: mix half concentrate, half milk and pour over ice. If you want to get super fabulous, shake your milk and concentrate in a cocktail shaker with ice, which makes a nice little foam on top. I do this, and add a spoonful of sweetened condensed milk, too; this makes it a little sweeter and a little thicker.
Also fun for iced: make an tray of coffee ice cubes! Use half coffee ice cubes, half regular ice cubes and your drink will never be watered down.
- If you want your iced coffee sweeter add some simple syrup (sugar will never dissolve in there — go with the syrup)
- Go crazy with the add-ins! Vanilla? Caramel? Cinnamon? Chocolate syrup? Whipped cream? It’s yours. Go nuts
- Like it blended? Throw your concentrate and milk in a blender with ice and a little powdered milk to thicken it up
- Be sure to stop and snicker periodically at how much money you’ve saved