Cold brewed iced coffee: How to make it and the many ways to enjoy it!
This Friday, I’m letting someone else fire up their oven to make us a cake. Probably the grocery store or bakery down the road. Not sure what I’ll pick out yet but 100% guarantee it’ll be chocolate of some sort!
I’ve been taking a little break from baking since it’s been too hot to use the oven. Instead there’s been frozen yogurt, dole whip and cold brewed iced coffee.
Cold coffee is now my daily summer ritual. I love that you don’t need special equipment, there’s no need to brew it in the machine first and it’s so refreshing! I used to simply pour hot coffee over ice but it tends to get so weak. I have ice in this version too but the coffee is so cold to begin with that it barely melts by the time I’m done with it.
The large mason jars collecting dust in my laundry room have been put to good use this week! I’ll show you how to make it below (so easy) and recommend different ways to serve it up.
You’ll need a large jar, ground coffee, water and a measuring cup.
Add the coffee into the jar and add the water.
Give it a stir and cover with a double layer piece of cheesecloth. Place the jar in the fridge over night and let it work its magic! You can also just cover it up with a lid and filter it the next day instead. Filters tend to take longer though and you want this asap. I buy cheesecloth in the grocery store for 2.99
When you’re ready to serve just pour it right through the cheesecloth into a glass with ice. You can add other fun stuff like:
Milk, cream, sugar or sweetener
Or my personal favorite, Sweetened Condensed Milk. ← I highly recommend this one!
- 3 cups water
- ⅔ cups ground coffee, I used French vanilla flavor
- In a large mason jar combine the water and coffee grounds and give it a good stir.
- Place a double layered piece of cheesecloth over the opening and screw on the ring.
- Store in the fridge overnight.
- Pour the coffee over ice, add whatever you like to customize your drink.
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I have been doing this for a while now and love it. My version is just as easy: 1 cup ground coffee to 4 cups water in a big jug that fit in my fridge door. I’m in Australia and we have Daiso (Japanese cheap shop) they have these one cup coffee drip things but like you said the filter takes forever. So we found a oil filter for draining the fat from your deep fryer but we use them in the on cup coffee drip to filter our coffee. It’s faster to filter and a jug can last up to a week for my partner and I and if we take longer then its a stronger brew (I was told it keeps for 1 month). Luckly when I run out our local coffee shop sells cold brew so I can still get my fix. When I’m feeling extreamly run down and hot I have it black with the juice of half a lime, I know sounds weird but its great.
Love the photos and direction keep up the awesome work.
Thanks Laura! I’m definitely going to try the lime trick next time I feel something coming on. I don’t mind trying weird things 🙂
Angie