Recipe: Iced Coffee

If you’re a fellow coffee drinker,  you probably know that an iced coffee generally costs more than a regular hot coffee. But, on those hot summer workdays, sometimes nothing else will do. The good news is, after searching high and low, I found a recipe for iced coffee that actually works–in fact, I think it’s actually better than store-bought. It does require some forethought and planning, but it’s surprisingly easy and well worth the extra five minutes in the morning. It definitely got me through a very busy summer at work last year.

Recipe from The New York Times:

What You’ll Need:

1/3 cup ground coffee (medium-coarse grind is best), water, milk (if using)

What To Do:

Stir together coffee and 1 1/2 cups water. The Times suggests to cover and let it rest at room temperature overnight or 12 hours, but I like to put mine in the fridge. It keeps it safe from the cat and I think it yields a slightly stronger flavor. I also use a Pyrex measuring cup instead of a jar or glass for an easy pour the next morning.

Strain twice–I use a tiny hand-held strainer that works like a charm. Place some ice cubes in a tall glass, and then mix equal parts coffee concentrate and water, or adjust to taste. Remember to leave room for milk if you usually take it in your coffee. It might take a couple of tries and playing around with the measurements to get the exact flavor and strength that you want, but once you get it right, you’ll never go back to buying iced coffee. Enjoy!

Salud,

The Saucy Scholar