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.
Mason Jar Iced Coffee
Recipe from [Food 52|http://food52.com/recipes/2018_magical_coffee]
Yields: 1 scant quart of iced coffee mix
- 2/3c ground coffee
- 3T brown sugar (see notes)
- 1t cinnamon
- enough water to fill a quart-sized Mason jar
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.