We decided to try out cold brew iced coffee. You make it the night before so in the morning you just add some water and ice and it is ready to go.
We used this recipe from the New York Times.
Cold-Brewed Iced Coffee
Published: June 27, 2007
Time: 5 minutes, plus 12 hours’ resting
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.
I think the coffee comes out very different from the iced coffee I am used to. It is very smooth and the more I drank it the more I liked it.
My new to go cup, made out of a mason jar and plastic lid. Idea came from
3192 Miles Apart. I like drinking out of a glass container and the pint sized mason jar works perfectly. The lid will also fit on a larger sized jar which I think would be good for sitting with a big drink. The pint size is perfect for taking to work. I chose the wide mouth for easy cleaning. The plastic lid means you can easily drill a straw-sized hole. I have an extra lid with a bigger hole for bubble teas.
