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Cold brewed coffee recipe

I don’t know about you, but I drink coffee for more than just the caffeine — I truly enjoy the ritual of making a cup in the morning, savoring it as the start of my day.

While caffeine is a stimulant, coffee also contains some antioxidants and has been shown to increase alertness, energy, and concentration. I don’t drink coffee all day long, but definitely miss it if I don’t have a cup before or with my breakfast.

I recently started making cold brewed coffee concentrated at home, based on a recipe from the New York Times. Beats spending more than $3 a day on iced coffee at the coffee shop — and you can drink it cold, hot, or even in a blended drink.

This is not one of those sugary, high calorie coffee-related beverages that are so popular during the summer. It contains no syrups, whipped cream, or half and half. Give this drink a try: your waistline — and wallet — will thank you.


  • ½ cup ground coffee of choice
  • 2 cups (16 oz.) cold water
  • Add-ins, as desired


  1. Combine coffee and water in a large jar, pitcher, or French press.
  2. Stir and then let sit, covered, for 12 hours.
  3. Strain and store concentrate in refrigerator until using.
  4. To make a drink, combine ½ cup (4 oz.) concentrate with at least ½ cup water. (Use cold water for iced coffee, boiling water for hot coffee.) Add additional water or milk until desired taste is reached.

I like my coffee strong, so add more water if necessary. I make my favorite iced coffee with flavored ground coffee (no sugar needed), and add a few ounces of unsweetened vanilla almond milk.

How do you take your coffee?