We all have a few recipes we return to time and time again.
In the case of cold-brewed iced coffee, we actually have the recipe taped inside our kitchen cabinet, and in the summer, we use it several times a week.
If you like iced coffee, this is fantastic recipe. It takes all of 90 seconds of active time. You just stir coffee and water in a jar and let it sit overnight. The next morning, strain the coffee, mix equal parts of the coffee concentrate with water, and drink over ice. Add milk if you're into that.
No need to brew hot coffee and then chill it. None of the bitterness that iced coffee can sometimes produce. We sometimes make a few jars on a Friday and drink them throughout the weekend.
On a summer weekend morning, there's no better way to drink coffee. We think you'll agree.
Cold-Brewed Iced Coffee
NYTimes.com
Ingredients:
1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional).
1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
Yield: Two drinks.
NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave.
