We all know I love Deb's blog, Smitten Kitchen. What? You don't read it? Gosh, what are you waiting for? Anyway, last week she posted about cold brewed iced coffee. Oh, she had my attention all right. Since being stuck in the house all summer (you know, broken leg?) I've been missing iced coffee. I don't like coffee, unless its in sweetened, cold form. I love Dunkin Donuts. At work I drink espresso, over ice, with Silk vanilla soymilk and simple syrup. I don't like iced coffee at home because it tastes wrong. How come I can't make it right? Why does it always taste weird, burnt, bitter, wrong? Why is it ok hot but never good cold? I don't understand!! Then Deb posted about cold-brewed iced coffee. What! You mean all I have to do to make delicious cold coffee is just put some coffee in a cup with room temp water and let it sit? Are you serious? Best news ever. So... I made it a few days after she posted. I've been making it every few days ever since. A little bit of coffee goes a long way, I get three or 4 cups out of every batch.
How to make me happy, or, Cold-brewed iced coffee, how I like it
1/3 c coffee
1 1/2 c water
Mix coffee and water. Cover, let sit for at least 12 hours. Strain through a coffee filter set in a strainer, store in a jar in the fridge. To make a cup:
Fill a glass with ice. Pour in cold-brewed coffee, about 1/3 of the way up the cup. This is not regular coffee, it's really strong! You don't need to drink as much as you normally would! Fill the glass the rest of the way with Silk vanilla soymilk and add a little sugar or simple syrup. Stir, drink, YUM.
1/2 c sugar
1/3 c water
Heat until sugar is all dissolved. Store in a jar in the fridge.