Whenever Brandon and I are traveling together, we usually stop somewhere and buy iced coffees. It’s our “on-the-road” treat. The 6ish dollar tab always leaves me with an ugly temperament. So I’ve decided to make my own. Instead of using the traditional drip system, french press or coffee maker, which would yield roughly 8 cups, I dabbled in the cold brewed method, which leaves you with a freaking stock pile of coffee.
- 1 lb of coffee for Cold Brewed Coffee (recipe below)
- Frozen Water
- Coconut Milk, canned or carton, (try using the flavored stuff for a little added sweetness)
- Protein Powder, optional
Cold Brewed Coffee
Depending on what kind of equipment you’ve got on-hand, this recipe may be easy or kind of MacGyver-ish. Grind up (or use ground) 1 pound of your favorite coffee. Dump the coffee grounds into a large bowl. Add 1 gallon (16 cups) of water. Mix to combine. Cover and let steep for at least 8 hours and up to 24.
Get out a large pitcher (at least 4 liters or 1 gallon) or another large bowl. Place a drip coffee [pic] filter holder (lined with a filter, of course) on top of the pitcher opening. Pour in the coffee until the bowl is empty. You may have to spoon out some grounds if the drippiness seems slow. If you don’t have a drip coffee set-up, just use a fine mesh strainer (possibly lined with some cheesecloth, depending on the fineness of your mesh) and place the set-up over a large bowl or wide mouthed pitcher. Done.
Now, this is where things get a bit hairier, as the variations are probably endless; (Proper use of semi-colon? No clue.) and these variations probably don’t need explainations, but I’ll go on anyway…
Fill a cup with ice. Pour coffee over ice. Mix in the desired amount of coconut milk.
Put the recipe above in a blender. Blend on high until frothy.
Add a scoop of your protein powder and do what it says above.