Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.
Stick in a straw…
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.
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.
On top of this, add a small splash of milk or half-and-half.
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.
Here’s a link to the printable recipe:
Recipe: Perfect Iced Coffee
Prep Time: 8 Hours | Cook Time: | Difficulty: Easy | Servings: 24
Print Recipe3″x5″ Cards4″x6″ CardsFull Page
- 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!
(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
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
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.