It’s no secret that I have a Starbucks obsession.
I treat myself more often than most.
The funny thing is, I drink decaf these days. So it’s not even a physical caffeine addiction I’m dealing with, it’s purely emotional. 🙂
But some days I choose an at-home brew to satisfy my coffee cravings.
Cold brew iced coffee is such a treat on a hot summer day. It’s brewed with cold water over time (as opposed to with hot water in coffee pot and then poured over ice), which reduces acidity and bitterness. Cold-brew iced coffee has a smooth, delicious flavor which means you need less sugar and cream to counteract the bitterness. Win, win. win.
I mix mine with flax milk (because of my current breastfeeding diet) but prefer unsweetened vanilla almond milk. Coconut milk would work well too.
Cold Brew Iced Coffee
1 cup course-ground coffee beans (I use decaf)
4 cups cold water
In a large pitcher combine the coffee grounds and water. Let the mixture sit overnight to “brew.”
The next day, simply filter the grounds either using a coffee filter (slower but more precise) or cheese cloth (quicker but may take a few strains to remove all the grounds).
The best thing about cold-brew coffee is that since it doesn’t use heat, it produces a nice, smooth flavor.
Fill a cup with ice, 1/2 – 1 cup of cold-brew coffee and 1/2 – 1 cup of vanilla rice/almond/coconut milk.