Iced coffee, oh how I love you !!
I was doing some research, a favorite pass time of mine, no really.
The first iced coffee, that is known of, was created in Greece! Makes sense to me, Greek food is slowly becoming one of my top five favs! I wanna give a shout out to Dimitrios Vakondios, who is credited with the first Frappé in 1957, which paved the way for all of the cold coffee treats we have today. Thanks dude, wherever you may be….. you rock!
I know I do not have to mention the price of coffee drinks, made by baristas around the globe. The prices, I have to say, are ridiculous. I have a friend on the beach that makes her own cold brewed coffee for iced coffee drinks and frozen ones too. She shared this recipe with me and gave me permission to share it… thanks Liz, this is a HUGE money saver!!
After searching the web I have noticed that it is very similar to many bloggers and chefs, so credit to any and all that this may look like, especially Ree Drummond, The Pioneer Woman. Its very similar, although I did make it my own with a hint of vanilla. I adore vanilla, but that’s a topic for another post!
Ingredients ( can be cut in half)
4 cups ground coffee ( any brand)
1 gallon cold water
1 1/2 tablespoons PURE vanilla extract
Pitcher that can hold over a gallon of liquid ( with lid)
Fine mesh strainer and cheese cloth, clean dish towel ( that you no longer want) to filter out the grounds
1. Add coffee to the pitcher and pour water in.
2. Stir well to combine, making sure all the grounds are wet.
3. Add the lid to the pitcher and chill 8 to 12 hours in the fridge.
4. Pour mixture over a strainer AND cheese cloth into a container that can hold at least a gallon of liquid.
5. Strain again through the strainer and the kitchen towel.
6.This will last up to a week in the fridge…but it won’t last that long 🙂
This is concentrated coffee, and very strong.
I drink mine with a bit of homemade liquid sugar ( recipe below) and cream over ice. About 3/4 cup of coffee is all you need… then top with as much cream as you like.
My Sugar Syrup:
3 cups of granulated sugar
2 cups and one tablespoon water
melt sugar and water in a medium sauce pan over med heat until dissolved, remove from heat for 15 to 20 minutes then add to a container and chill at least 2 hours.