DIY Iced Coffee

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There is something about summertime in Ohio that makes every day carry a bit of vacation sparkle with it. The sunshine is abundant, the birds are singing from dawn until dusk, and the hot breeze coasts gently along the lush greenery decorating the trees. People are happier and life seems pretty grand. These glorious months demand an extra special way to start the day and this DIY iced coffee fits that bill.

The convenience of drive-through coffee shops doesn’t exist in our neck of the woods, but this recipe provides a tasty and much less expensive alternative. It’s very simple to make. It does take some planning ahead as the coffee grinds need to steep for at least eight hours to create a strong cold brew. I prep everything in the evening before I go to bed, which allows me to wake up to a copious amount of coffee that just needs strained through a cheesecloth-lined mesh strainer. After that, I pour a generous amount over ice and add a splash of cream for a drink that gives me an extra pep in my step all day long. I store the extra coffee in the fridge and enjoy it for the several days that follow.

If you love iced coffee and the celebratory feelings of summer, then I invite you to make a batch of your own. You will be so happy you did. 

Have a fantastic weekend, everyone!

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DIY Iced Coffee

Yield: 1/2 gallon (2 quarts coffee)

Ingredients

  • 1/4lb freshly ground coarse coffee of your choice
  • 2 quarts filtered cold water
  • Cheesecloth
  • Mesh strainer

Directions

  1. Place freshly ground coffee in a large glass pitcher or bowl/container. Carefully add in the water. Stir gently to ensure the coffee grinds are fully moistened. Allow to steep at room temperature for at least 8 hours.
  2. After the eight hours have passed, line a large mesh strainer with a double layer of cheesecloth. Place the strainer over a large bowl. Slowly pour the coffee through the strainer/cheesecloth. Stir and press the grinds/liquid to facilitate the straining process. Remove strainer/cheesecloth and transfer coffee to a glass pitcher or container of your choice. Chill in the refrigerator. Serve over ice and enjoy.

Source: The Pioneer Woman, who adapted it from Imbibe Magazine

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