The Ultimate Iced Coffee
“Cold-Brewed”
For a Bold & Cold summertime treat try this recipe.
2 Quarts COLD Water (preferably filtered)
4 ounces (about 1.5 cups) of course-ground
DARK roast coffee
Put the course-ground coffee in the bottom of a 2 quart pitcher. Fill the pitcher with filtered COLD water and stir to wet the grounds. Place the pitcher in the refrigerator for 12-24 hours. Using a fine mesh strainer pour the coffee through the strainer into a clean pitcher. If you wish a finer strain you can insert either a coffee filter or a paper towel inside the strainer. Store in the refrigerator for up to a week.
Vermont Maple Iced Coffee
For a real treat try adding some Vermont Maple Syrup! Pour a glug of maple syrup in the bottom of your glass, add some iced coffee and stir. Add ice, more coffee and milk to taste. Now sit back, relax and enjoy the true taste of summer!
Thanks to our friends at Sugarsnap’s Restaurant
(Burlington, VT)
for letting us share their incredible recipe