Perfect Cold Brew Coffee

























With this Summer has come an Instagram onslaught of Starbucks frappucinos, iced lattes and mounds of whipped cream. I don't mind them but I don't have easy access to a Starbucks so I'm constantly reminded of the lack of iced coffee in my life. 

This is not something I want to be lacking in my life. I have spoken of my love of coffee on many an occasion. I'm not a tea drinker, I've never liked it. But coffee is simply wonderful. 

I've had a hankering for iced coffee since our trip to the States in June. We made regular stops around New York for iced lattes and frappucinos and I felt saddened that upon returning to England this amazing nectar was going to missing from my everyday life. 










































This recipe might seem like a lot of work, recipes that involve leaving things overnight can be off putting but the beauty of it is that you can just leave it. Don't worry about it. Yes you need to anticipate a desire for cold  brew coffee but if you've got a hankering for it now, chances are you'll have a hankering for it in the next 24 hours so go ahead....cold brew away!










































It's a really adaptable recipe. You just need a bag of ground coffee, water and anything you feel like adding. I used a mocha coffee mix I picked up in Dunkin' Donuts but you can use any flavour. Unless you like it quite bitter I would add some sugar or sweetener with your milk or try it Vietnamese style and mix in a couple of spoonfuls of condensed milk.
It's so delicious and a real treat to have in the fridge. Especially when you'd pay £3 for it in a coffee shop.










































Perfect Cold Brew Coffee
(Recipe from The Pioneer Woman)

Makes about 5-6 servings

2.35 litres / 4 pints cold water
140g ground coffee
Milk - Semi-Skimmed or Condensed
Sweeteners
If you want to add any spices such as cinnamon, ginger or nutmeg add 2 tablespoons of any combination of these


  1. In a large container, mix the coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
  2. Line a fine mesh strainer/sieve with muslin or some sheets of kitchen roll and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard the leftover coffee.
  3. Place coffee liquid in the fridge and allow it to cool. Use as needed.
  4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add a good splash of milk. Add 2-3 tablespoons sweetened condensed milk or a tablespoon of plain sugar and stir to combine. Taste and adjust as needed.