Weather: 53, cloudy What I’m listening to: the sound of kids home for the summer
This recipe is unbelievably easy and so fantastic. I made this for our recent camping trip, but this will be my go-to iced coffee mix from now on.
You simply take a quart-size Mason Jar, add ground coffee, brown sugar, cinnamon, and water, and refrigerate overnight. The next day, you strain the mixture and put it back into the jar. When ready to enjoy, pour over ice, add milk or cream, and sip to your coffee-loving-heart’s content. Store leftovers in the jar in the refrigerator. It’s that simple.
For camping, I made two batches, strained them, and put the Mason jars straight into the ice chest. Then, throughout the weekend, whenever we needed a caffeinated pick-me-up, we just pulled out our iced coffee. When Pastor Alaska and Andy the Intern tried this for the first time at the campsite, they both said, “Wow. What’s in this? How did you do that?” It’s that surprising and that incredible… the secret is the smooth cold-brew method. And the brown sugar and cinnamon are pretty darn tasty, too. The perfect summer coffee treat.
Add ground coffee, brown sugar, and cinnamon to the bottom of a quart-size Mason jar. Fill with water and stir well. Seal with a lid and refrigerate overnight.
The next day, strain the coffee (paper towels, a few layers of cheesecloth in a fine mesh sieve/strainer or a coffee filter [I have the non-disposable kind] work great here). Rinse out the jar and return the strained coffee to the jar. Seal and refrigerate until ready to serve.
For serving, fill a glass with ice. Pour coffee mix over ice and add milk or cream as desired. Serve.
I love my iced coffee sweet and with quite a bit of milk, so I actually used more than 3T brown sugar in my mix. Depending on how sweet you like your coffee and how much cream you intend to use, adjust the sugar level accordingly. This recipe as written makes a moderately sweet base.
LOL! I like a little coffee with my creamer as well. You can add as much or as little cream/milk as you need to get this to your liking. You may need to play around a bit with the amount of sugar you put in your mix to get it to the right ratio for you. If you really do plan to use chocolate milk or make a mocha out of it, it would probably end up tasting like a Mexican mocha with the cinnamon and brown sugar mixed with the chocolate. Hope this helps!
Question -- the words "coffee grounds" mean USED coffee grounds. But I would think that "ground coffee" is what would be needed for this recipe. Could you clarify? Does this really recycle used coffee grounds?
We've been making this all month, thanks for the fun idea. The paper towels/sieve method works perfectly, I put it over a 4-cup Pyrex measuring cup, and then it's easy to pour into our glasses with ice. :)