Cold-brewed coffee

I like iced coffee.

I don’t like single-use appliances. My kitchen is too small to house anything that doesn’t have at least two or three purposes. So a coffeemaker, while convenient, just isn’t going to work for me.

Our local purveyor of coffee and bad-for-diabetics-food, AKA Dunkin’s, serves cold-brewed coffee. Cold brewed coffee has less bitterness than traditional hot-brewed coffee, a true benefit for super tasters such as my wife.

I tinkered up a recipe for my own cold brewed coffee, since I don’t like the crowds and prices at the coffee shop.

If you’re caffeinating a crowd, you may need to use a large jar for this; I use a quart mason jar, which is plenty enough for two. The coffee is quite strong, as brewed, so if you prefer black coffee, you’ll want to reduce the amount of ground coffee you use.

This recipe is for two servings, but it multiplies easily. If you want less caffeine, use the same amount of coffee grounds but use either all decaf or a mixture of standard coffee and decaf.


Cold-brewed iced coffee

  • 2/3 cup  ground coffee
  • 3 cups cold water
  • 1 12-oz can of evaporated milk
  • 1/4 cup sugar or substitute
  • (optional) two oz coffee flavoring syrup (Irish cream flavor is the current favorite in our house)
  1.    Put the coffee grounds and water into a mason jar, shake a few times to get the grounds wet, then leave in a refrigerator for four hours to overnight.
  2.    Strain out the coffee grounds with a coffee filter. It’ll take a few minutes, as the liquid is cold.
  3.    Add the evaporated milk, sweetener and any flavor syrup, shake, and serve over ice.

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