Iced coffee. It’s super delicious. It’s also super easy to make. You’ll wonder why you ever paid Dunkin or Starbucks so much moolah for something so simple.
I’ve fallen victim to purchasing iced coffee. Most coffee drinkers do. Heck, I fall victim to regular hot coffee all the time. Why do we shell out such enormous amounts of dollah-dollah bilss every week for something that it just as easy (and cheaper) to make at home?
The answer hasn’t escaped me: convenience.
I, too, have found it more appealing to stop at a cafe or drive-thru and have a cup of coffee instantly handed to me. But right now we’re talking about iced coffee. And let me tell you, it doesn’t get any easier than this.
Make this recipe on a Sunday evening (double or triple it depending on how much you drink) and you’ll be set to go for the entire week. Best of all, if you’re ever craving a mid-day glass, you need only to reach for your fridge… not your keys and wallet.
make 4-6 helpings
1 c coarse ground coffee (use good stuff, folks! you deserve it)
4 c cold water
¼ simple syrup
– simple syrup–
2 c water
1 c sugar
First, make your simple syrup. Bring 2 c water to a boil and add in 1 c sugar. Simmer and stir until all the sugar has been dissolved. Let cool.
While the simple syrup is cooling, place 1 c coffee grinds into a French press and 4 c cold water. (Hot water will alter the taste.) For this particular recipe, we want to do a cold brew.
If you don’t have a press, mix in a pitcher or bowl that can be covered. However, be sure you have very coarsely ground coffee, otherwise straining the grinds will be tedious and frustrating. And, let’s be honest, coffee should never be frustrating.
Add in ¼ c of your simple syrup. Stir. Reserve the rest of the syrup in a sealable jar or tupperware for future iced coffee brews. This adds just the slightly edge of sweetness without overpowering. If you are admittedly opposed to coffee with any bit of subtle sweetness, skip this step. Although, you really should try it this way sometime. It’s worth it.
Place in the fridge for 12-18 hours.
If using a French press, gently press the coffee down to the bottom of the canister. If brewing in a pitcher or bowl, carefully strain the mixture with a fine mesh colander.
Pour the strained coffee into a sealable pitcher that has been filled with ice. This coffee is fairly strong, so the ice will help to slightly dilute. However, you know what you like! If you wish to test it out, simply do without the ice and only add it when serving.
This cold brew, sweetened iced coffee is delicious straight up on the rocks or with the tiniest speck of cream added.
Let the coffee sing entirely on it’s own. It’s scrumptious with and without any additions, so play around with what your taste buds enjoy.