These days, I would certainly call myself a coffee addict. Yes, I take my coffee iced. Every single morning, even in the winter. And even with my morning iced coffee down the hatch, I find myself making my way to a Starbucks sometimes several times a week for an afternoon pick-me-up. Because coffee. Is there another reason? I think not… Anyways, when I was introduced to iced coffee the obsession began. I had a hard time recreating it for myself at home. It would come out too strong or too weak or too watered down, etc. Consequently, I delved into the interned to see if I could find a recipe that was simple, yet delicious. I stumbled upon this recipe and it was perfectly strong and sweet, without being bitter. I have slightly altered the recipe for myself; however, I follow the same basic guidelines. All it takes is a little bit of patience and a whole lotta love.
Measure 1 1/2 cups of dark roast ground coffee
Pour the coffee into 2 quarts of water
Completely mix the coffee and water, ensuring it is fully combined. Steep the coffee for 8 hours or more. The longer you steep, the stronger it gets! This is where the patience comes in.
I put saran wrap over the top of the pitcher and closed it with the lid, sealing the opening of the pitcher.
Usually I strain the coffee with cheesecloth; however, they were out at the store so I improvised. I placed a mesh strainer over my container and then a paper towel on top of that. Once I had poured all the coffee into the canister, I gently pressed the paper towel into the strainer to get any residual liquid out.
Now that the coffee is steeped, I fill a small mason jar about 3/4 of the way, add a splash of soy milk, a couple sweet & low
i know i’m bad, and a handful of ice cubes. You’re welcome.
Run, don’t walk, to the kitchen and whip up some for yourself!