Watch me make this perfect iced coffee live on Good Day Rochester here!
I recently posted a bit of my Snapchat on my Facebook page. I didn’t think anything of it aside from our usual nighttime shenanigans, until I started getting comments on the video. Everyone wanted to know why the heck Tom and I were so busy at 10:30 at night. Making a farmhouse table, cooking up some bone broth, giggling in the kitchen – it’s just how the Pritchards roll! Here’s the video from Snapchat if you want to check out the tomfoolery.
The next day, right around 2:00PM when the baby went down for a nap, I poured myself a big beautiful glass of iced coffee and got ready to tackle my to-do list, when it hit me. THIS is why I get so much done at night! I’m really not a total caffeine fiend, I promise, but this iced coffee recipe is magical.
Not only does it taste like nectar from the Gods (I’m totally not even dramatic right now), but it’s a smooth and perfectly cold-brewed pick-me-up that this tired mama desperately needs.
I have a not-so-secret lady crush on my fiery red-headed imaginary twin sister, Ree Drummond, also known as The Pioneer Woman. I use her recipe for cold-brewed iced coffee with a couple of modifications for our tastes.
I use this container from a restaurant supply company to make the iced coffee in. It’s the perfect size for us, and I love that it has a lid. Mix the ground coffee and water in it and let it sit for at least eight hours. I usually leave it for 24 because I forget. Oops.
When you’re ready, strain the coffee mixture into a cheesecloth-covered container to separate the coffee and the leftover grounds. Ree says you can use a paper towel for this step and I believe everything she says, but I happen to have cheesecloth lying around from some leftover craft project.
That’s it. So easy, right? Once you strain it, you’re left with perfectly cold-brewed coffee to enjoy.
It’s such a treat in the afternoons – and so easy to make! I love having a big pitcher of cold-brewed coffee ready in the fridge not only for me, but for when friends or family stop over. It’s so much fun to make them up a big fancy glass and sit outside to chat.
I keep the coffee stored in a dispenser in the fridge for easy access.
Cold-brewed Iced Coffee (Adapted from The Pioneer Woman)
- 8 ounces of ground coffee. I like a medium roast, and of course, anything that Wegmans makes.
- 4 quarts of cold filtered water
- Cheesecloth or paper towels to strain the grounds– this really does make a big difference in how many or how few coffee grounds end up in your coffee, and I highly recommend the cheesecloth.
- Creamer or milk
- Gourmet syrup – I love almond the best
- 2-3tbsps of sweetened condensed milk
- Chocolate or caramel sauce
- Whipped cream
- Ice cream for an after dinner treat
- Use a large container to mix the coffee with cold water. I bought this container at a local restaurant supply store, but you can use any container with a lid. Let it sit for at least 8 hours either on the counter or in the fridge.
- Grab another large container and drape the cheesecloth over it. Ree uses a mesh strainer under that too, but my kids break all my nice things and mine has a hole in it. The good news is that just the cheesecloth works fine, too. Pour the coffee and water over the other container and strain the grounds. (Save these for the compost pile!)
- Pour the cold-brewed coffee mixture into a dispenser and put it in the fridge for up to a month.
- When you’re ready to make yourself a drink, fill a glass with ice and then pour in the coffee. Add whatever you like: cream, milk, sugar, or sweetened condensed milk for an extra special treat. My absolute favorite way to enjoy my iced coffee is with a splash of almond syrup. So delicious! Enjoy!