My Iced Coffee Recipe

 

 

Today is a special day, because I’m going to be sharing something with you that is very dear to my heart.

ICED COFFEE.

Winter, spring, summer, and fall, iced coffee is the loveliest drink of all.

Amen? Amen.

Now, I’ve been making my own cold brew/iced coffee for a long time. As in, six years or so.

I have probably consumed enough coffee to supplement every Brazilian bean grower in South America singlehandedly.

I wish I could say that I’ve traveled up mountainsides, trained under master brewers, and sold my soul to the underworld in order to learn the secrets of making the perfect iced drink.

But alas, it was simply a ton of trial and error that has finally made me arrive at what I think is the best cold brew in town.

Now, I’m not going to be one of those people who says “Don’t spend $4 at Starbucks now that you can make your own iced coffee!”

No.

You still need Starbucks.

But this will get you through the rest of the week until payday rolls around again.

So let’s get started!

 

 

I use a French Press for my cold brew and it is *amazing*. You can also just put the coffee grinds into a bowl and strain it with a cheesecloth, but for me, a French Press is worth literally everything. (I found this one at a garage sale, by the way)

Now, don’t let the time aspect scare you!

I know when I thought about making my own cold brew, it seemed like a really daunting and time-consuming task, but TAKE HEART.

My usual routine is putting the grinds/water into the press before I go to bed, and by the time I wake up/want a cup it’s all ready! I usually like to steep mine for about twelve hours (which is perfect because I usually have my iced coffee in the afternoon), but eight hours works just fine.

Plop six coffee scoops into the press and glug glug glug to the top with water.

IMPORTANT NOTE: You want your coffee to have the strength of a Roman god. Do you hear me?

Even if you don’t like strong coffee, it is necessary for cold brew.

If you don’t let it steep long enough (8-12 hours), or don’t put enough coffee grinds in, it won’t make it “less strong”.

It just makes it taste watery. Like ice has already melted in your drink.

And then you might as well drink from an old pond. Ew.

And now you let that sucker do it’s thing while you get some beauty sleep.

Now, you have two options:

You can either press it down and fill up a glass, or you can put the cold brew into a jar and pop it in the refrigerator until you’re ready.

Either way, I like to run my cold brew through a mesh strainer to get all the little bits or grinds that the French press let slide.

NOW FOR THE EXCITING PART!!!

Simple syrup is an ESSENTIAL for any iced coffee, or any sweetened cold drink for that matter. Don’t try any of this granulated-sugar-stirring-stuff. Man up and make some simple syrup.

I use an 8oz Pyrex measuring cup and fill it with 1/2 cup of granulated sugar, 1/2 cup of water, and about two teaspoons of vanilla before popping it into the microwave for 30 seconds, or until the sugar dissolves when stirred.

I pour that into another jar, where it keeps in the fridge for about two months (if you don’t use it before then, lolz)

Three tablespoons goes into mine, though if you fear a spike in blood sugar, you can add it to taste.

glug glug glug

{don’t mind the cloudiness at the bottom–I accidentally started adding the milk before the coffee XD}

Look at those swirls of beauty.

Time to add 1/2 cup of milky milk. I’ve used every type of milk there is, and all of them taste amazing…

…except almond milk. DO NOT do it.

I know you might be trying to watch your dairy, but honey, let me tell you, almond milk in iced coffee is a no go.

Coconut milk is acceptable, if you must, but nothing beats good old cow juice.

We always have 2% in our house, so that’s what I usually use. If you’re using half & half or heavy cream, you might want to use a little less, as both of those are super creamy.

Now, this is optional, but lemme tell ya: a splash of storebought coffee creamer gives this iced coffee a certain taste. I don’t know what it is, but it takes the typical milk/sugar/coffee flavor away and truly transforms this recipe into an infinity gauntlet cold brew.

(I typically just use Great Value vanilla creamer, because, you know…cheap)

I always eyeball this part and don’t have an exact measurement.

It’s kind of like a sploooosh. Make that sound, and that’s the measurement. (though if I had to guess, it’d be about three tablespoons-ish)

Give it a whirl to incorporate it all together, making sure to get to the very bottom where the syrup is. Don’t want any sweet bottoms here.

And there you have it! The perfect iced coffee.

So sit back, relax, take a sip, and enjoy one of God’s most amazing blessings.

 

 

Recipe: Cold Brew Iced Coffee

Yields: 1 quart

Brewing time: 12 hours

Ingredients:

Cold brew:

• 34oz French Press
• 6 scoops of ground coffee (any kind)
• 30oz water (or to top of French press)

Iced coffee:

• 3 T simple syrup
• Ice
• Cold brew coffee
• 1/2 C milk
• 3 T coffee creamer

Simple syrup:

1/2 C granulated sugar

1/2 C water

2 t Vanilla

Instructions:

Simple syrup:

Combine all ingredients into an 8oz Pyrex measuring cup and heat in the microwave for about thirty seconds, or until sugar has dissolved. Store it in a jar and keep it in the fridge.

 Cold Brew:

Dump 6 scoops of coffee grinds into the press, and fill with water. Let it steep for 8-12 hours (I prefer 12), before pressing down. Either strain the brew straight into a cup or into a quart-sized jar with a mesh strainer. Store in fridge.

Iced coffee:

Pour simple syrup into a cup before adding ice. Fill with cold brew, leaving about two inches at the top. Pour in 1/2 C milk, then 3 T of coffee creamer.

Stir and enjoy!