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Perfect Iced Coffee

13 Oct
 A Visual Post.  Easy to follow and who knew the secret to great iced coffee…………There are tips at the end of this post that you will find helpful.

 (Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)
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 I start with a big ol’ container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam’s Club had them last time I was there.You can use a big bowl, a large pitcher…even a really clean bucket will work if you’re going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)
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 Rip open a pound of ground coffee. Any kind will do; the stronger and richer the better.
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 And slowly pour the steeped coffee through the strainer.It’ll take awhile for all the liquid to pass through.
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Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half full (or maybe a little more).

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Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.

Stick in a straw…

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VARIATION: VIETNAMESE ICED COFFEE

And now for something entirely different. Same…but different.

This is a variation on classic Vietnamese Iced Coffee (also recommended by Imbibe), which actually does begin with a hot brew…but I’m using the cold stuff.

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Fill the glass with ice and coffee concentrate as we did before, then crack open a can of sweetened condensed milk. A glorious substance. One you should get to know better if you don’t already.

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 Drizzle in at least 2 tablespoons for a big glass (I wound up adding three.)
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On top of this, add a small splash of milk or half-and-half.

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 Stir, take a small sip, and add a little more sweetened condensed milk if needed.

I’ve tried all combinations of milk, half-and-half, sugar, artificial sweeteners, flavored syrups, and sweetened condensed milk, and I will tell you that there is no more winning combo than the half-and-half/sweetened condensed milk mixture. It is out-of-this-world creamy and wonderful, and is worth at least a spot in your weekend rotation if you’re not willing to go there daily.

Either way, try this cold-brewed method of iced coffee sometime soon. The flavor, convenience (and cost savings) can not be underestimated.

Love,
Pioneer Woman

Here’s a link to the printable recipe:

Printable Recipe: Perfect Iced Coffee

Recipe: Perfect Iced Coffee

Prep Time: 8 Hours | Cook Time: | Difficulty: Easy | Servings: 24


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Print Recipe3″x5″ Cards4″x6″ CardsFull Page

Ingredients

  • 1 pound Ground Coffee (good, Rich Roast)
  • 8 quarts Cold Water
  • Half-and-half (healthy Splash Per Serving)
  • Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
  • Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups…adapt To Your Liking!

Preparation Instructions

(Adapted from Imbibe Magazine)

In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.

Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.

Place coffee liquid in the fridge and allow to cool. Use as needed.

To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Posted by Ree on June 12 2011

TIPS:

FREEZE COFFEE CUBES AND KEEP THEM IN A BAGGIE IN THE FREEZER TO ADD TO YOUR ICED COFFEE SO YOUR DRINK DOESN’T GET WATERED DOWN.

AS ALWAYS, I RECOMMEND USING STEVIA INSTEAD OF SUGAR.

If you like frappuccinos, freeze some milk (I had some milk about to expire so I put a cup in a sandwich bag, froze flat on a cookie sheet, then put in a gallon freezer bag) thaw at 30% power for 30 seconds then put double strength coffee (add frozen cubes if you want it more frozen) in blender with milk.  I like mocha so I add chocolate syrup and a couple pkgs of stevia.  I know this is going to save me a lot of money since I now make frapps at home.

Throw all these ingrediants above in the blender with coffee ice cubes, chocolate and/or caramel syrup, whip up some cream and voila! At home frappuchinos :D

FREEZE LEMONADE CUBES TO ADD TO YOUR TEA IN THE SUMMERTIME.  ADDS A TWIST.  I RECOMMEND USING SWEETENER INSTEAD OF SUGARS …ALWAYS! BUT A PLANT BASED SWEETENER IS SAFER.

http://thepioneerwoman.com/cooking/2011/06/perfect-iced-coffee/

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Posted by on October 13, 2011 in Cheats, Food & Health

 

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