Iced Coffee Recipe
I loveee coffee! It doesn’t matter, hot, cold, iced, frozen, whatever, I love it all!! Ordering coffee out is a nice treat every now and then, but I really prefer to make mine at home. So I’m always looking for new flavors, tricks, and methods to try. I ran across a recipe for Iced Coffee, but I did have to make a few adjustments to it to make it perfect (for me) and I’m excited to share it with you today. We’ll be using the cold brew method and adding a simple syrup so it’s ready to go whenever you need it. This will make the coffee much stronger than a normal brew in a Keurig or coffee pot, but sometimes that’s what you need to get you through the 2 o’clock drag in the afternoons!
All you’ll need is:
~4 oz of ground coffee
~1 ½ quarts of water
~lots of waiting time
To start making the actual coffee, it doesn’t require much effort at all. Just put the water into the pitcher, I found these for around $8 each at Walmart. Totally not the cutest, I know, but they get the job done. Add in the coffee grounds, this time I used New England Coffee’s Breakfast Blend which is pretty good, but sometimes I’ll also like to use a flavored coffee. Then stir it together and let it sit on the counter at room temperature for around 12-14 hours. I usually do this step at night and it’ll be ready by the next afternoon when I’ll need it. Obviously letting it brew this long is what’s going to make it stronger than a normal brew.
After it’s been sitting for around 13 hours, bring in the second pitcher to drain it. To do this, just sit a strainer with a filter on top of the pitcher and drain out all of the coffee from the coffee grounds. This may take a little bit as the coffee grounds begin to pile up, but no longer than maybe 10 minutes. Once it’s all drained, you could also save the coffee grounds to use as an exfoliator or to mix with soil and add it in your garden.
Now we’re on to making the simple syrup! What you’ll need for this step is:
~¼ cup water
~¼ cup packed brown sugar
~¼ cup white sugar
I actually used a little less than ¼ cup of each sugar because my boyfriend doesn’t like it as sweet as I do, but you can adjust it to however you’d like it. This is actually part of the original recipe that I had to change because it called for almost twice this amount of sugar! Add all three of these to a small saucepan and boil for about 2-3 minutes, then let it simmer for about one minute until it gets to a syrup consistency. Make sure you keep a close eye on it because it’s very easy to get the sugar too hot where it begins to crystallize and then it won’t be able to mix with the coffee.
Once your simple syrup is complete, mix it in with the coffee and it’ll stay good in the fridge for about a week. This recipe could not be any easier and it’s so lovely to know that a nice, refreshing cup of iced coffee is just waiting in the fridge whenever you need it. You could also add your creamer straight into the pitcher, but I like to add mine as I make my glass. I hope you found this useful and I’d love to hear your thoughts if you try this out for yourself. Have a beautiful day!
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