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.