Caffeine. Love it. Hate it. Need it. All of the above. Summer time = Cold Brewed Iced Coffee.
I am a coffee drinker. It is no secret. Strong coffee with a splash of whole milk that’s it. Basic and pure. And in the summer, there is nothing better than sipping on a tall glass of iced cold coffee with the milk swirling around making Van Gogh-like patterns.
Iced coffee is smooth, not bitter, delicious, refreshing and energizing. Plus it helps me through many situations….
Teething cranky baby. Iced Coffee.
4 hours of sleep. Iced Coffee.
Baby screaming for 3 hours at midnight. Iced Coffee.
Cleaning at 10pm on Friday night because that’s the only free time I have. Iced Coffee.
Night time tennis lessons. Iced Coffee.
2 hours to get baby to take a nap. Iced Coffee.
Running into things around the house because I’m tired. Iced Coffee.
You get it. It’s been a rough week. And as much as it is convenient and easy to buy iced coffee at a coffee shop, I promise it is doubly EASY to cold-brew the stuff at home. Trust me on this. It is cheaper and way easier than having to go to the coffee shop and order it. Plus you get to enjoy it anytime you want with milk, creamer, sweetened condensed milk, sugar or whatever else your caffeinated heart desires.
The key to the perfect cold-brew is to plan ahead. Simply soak the coffee and water overnight and you will end up with the most dark and luscious cold brewed concentrate EVER! Then just serve it up to your desired strength over a mountain of ice. And like most things, the quality of the drink is based on the quality of the coffee. Splurge a little and get something local or fair-trade or freshly roasted and ground. Believe you me, it makes all the difference.
So cheers to being a somewhat awake and functioning zombie. At least a zombie drinking some bomb Iced Coffee 🙂
Cold-Brewed Iced Coffee
Serves 4 or slightly more depending on how much milk you like.
- 2/3 cup good quality ground coffee (medium-coarse grind is best)
- 3 cups cold water
In a large jar with a lid, stir together coffee and 3 cups cold water. Cover and let rest at room temperature overnight or for 12 hours.
Strain through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth.
To serve, mix equal parts of the coffee concentrate and water, or to taste over ice. I often mix more coffee concentrate, less water but also add ice. If desired, add milk. Or for a Vietnamese coffee, add a little sweetened condensed milk.