An 8:30 a.m. playdate calls for coffee. (But that goes without saying, doesn’t it?)
I’d never cold brewed before, but figured I’d give it a try. My Twitter pal, Michelle, shared her delicious recipe for Cold Brew Coffee Latte. Michelle’s recipe is for a concentrated coffee that gets diluted with milk or water, so I modified her recipe a bit to dilute it up front.
Cold-Brewed Iced Coffee & Vanilla Simple Syrup
- 1/2 cup coffee (ground)
- 3 1/2 cups water
- 1 vanilla bean (split and seeded)
- 1 cup sugar
- 1 cup water (boiled)
|In a large bowl, stir 1/2 cup ground coffee into 3 1/2 cups water. Cover and let sit on counter or in refrigerator for at least 12 hours.|
|Use a fine mesh sieve lined with paper towels to strain cold-brewed coffee into another container. Pour into ice cube trays and/or refrigerate. Enjoy within a week or so of brewing.|
|To create simple syrup, mix 1 cup boiling water with 1 cup of granulated sugar. Stir to dissolve sugar.|
|Split and scrape out seeds from a vanilla bean, if desired, and reserve seeds for another use. Place remaining shell in simple syrup to infuse with vanilla flavor. Store syrup in refrigerator for about one month.|
|Pour desired amount of cold coffee into a glass and slowly add simple syrup until you achieve desired sweetness. If you'd like an iced latte, add milk or cream. Enjoy!|
Have you made cold-brewed coffee before? Do you prefer your coffee iced or hot?