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
- Combine coffee and water in a large jar, pitcher, or French press.
- Stir and then let sit, covered, for 12 hours.
- Strain and store concentrate in refrigerator until using.
- 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?