While this is not a family friendly recipe, I am considering this easy iced coffee recipe an essential family one because it helps us keep up with our children who have boundless energy on hot summer afternoons.
This is not the traditional cold brew method. The cold brew method has you soak course ground coffee and water in a jar or container for 24 hours and then you strain it (similar to making a nut milk). While I make my own almond milk, for some reason when I attempted the cold brew using this method it just seemed too messy and complicated for iced coffee and didn’t taste dramatically different. We go through iced coffee too fast to be soaking and straining and more importantly waiting so long. I found this method works well for us and is much quicker and easier. If you want to try the traditional cold brew method check this one out from Naptime Kitchen.
Tips for my Easy Iced Coffee Recipe
- The key is to make your coffee slightly stronger than you would your hot coffee so when you add ice it doesn’t water it down
- Make sure to take it off the burner right away so you don’t get a burnt coffee taste!
- Tip! If you drink your iced coffee slow and/or really do not like the way ice waters down your coffee make iced coffee cubes with your leftover hot coffee at the end of the day!
- It is great with any milk especially homemade almond milk
- 12 cups of water
- 3/4 cup ground coffee *
- Brew a 12 cup pot of coffee according to your coffee pot instructions
- Once it is done immediately take it off (onto a surface that is ok for something hot) and let it cool for 30 minutes. By immediately taking it off it will eliminate the burnt coffee taste
- After 30 minutes (or longer), pour into a large mason jar or pitcher
- Place it in the refrigerator for 4 hours to chill
- Pour over ice or iced coffee cubes and enjoy!