Some days it’s just too hot to drink a hot beverage….even coffee.
I needed an easy recipe that didn’t require using heat. Just cold brew.
I found this one on Ree Drummond’s site. And it’s the best iced coffee preparation I have found.
Take a large 10 quart food storage container (or anything that can hold 10 quarts with a lid) and add 8 quarts of fresh filtered water. Take 1 lb of ground coffee (I used a dark roast) and dump it into the water and give it a good mix. Once the mixture is done, place in the fridge for an overnight slumber (or a minimum of 8 hours).
Now, you need to dredge the grounds. I used a strainer with a cheesecloth and poured into a large bowl THEN my dispenser.
As Ree says in her post, the best way to serve this coffee is in a chilled glass filled to the top with ice. Instead of creamer, she uses a combination of sweetened condensed milk and half & half which is amazing. You are going to find your favorite way to enjoy this iced coffee. Mine is 3 parts iced coffee, 1/2 part caramel creamer 1/2 almond milk and caramel drizzle.
I recommend highly you use some of your elixir for ice cubes. Two reasons: They won’t dilute your coffee and help create those blended drinks.
If you decide to make iced coffee with this recipe, let me know! Add your favorite ways to enjoy iced coffee in the comments below. You could introduce a new way to one of our readers. And make a life long coffee buddy. 
t.r.m.
The post Your Summer Needs Iced Coffee #recipe appeared first on the robot mommy.
