Good morning Y’all! It’s iced coffee time here in North Texas. We’ve already hit 100 degrees and it’s officially still spring, uhg. I’ve been playing around with cold brewing coffee since last summer and I think I’ve finally come up with the right ratio to satisfy my taste.
I drink this in the morning instead of my regular hot coffee, but if you’re feeling extra naughty, add some Kahlua and Bailey’s and sip on it while you lay in the sun by the pool.
Ingredients:
- 1 cup ground coffee (medium-coarse grind is best)
- 4 cups water
Directions
1. In a jar, stir together coffee and 4 cups water. Cover and let sit at room temperature overnight or 12-15 hours.
2. Strain twice through a coffee filter, changing out filter in between.
3. In a tall glass with ice, mix equal parts coffee concentrate and water, milk or half and half, or to taste. Sweeten with 1 oz. vanilla simple syrup (recipe below).
Keep remaining coffee concentrate in the refrigerator for up to a month.
Vanilla Simple Syrup
Ingredients:
- 1 cup water
- 1 cup sugar
- 2 tsp vanilla
Directions:
Bring to boil, remove from heat and stir in 2 tsp vanilla. Store in the refrigerator and use as needed.
