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| Homemade Iced Coffee Recipe Posted by BritLSUfan So the temps are in the high 80's, it's time to switch from an afternoon cappuccino to an iced coffee. After a few experiments I ended up with these quantities that make a nice large glassful.  on 5/1 at 5:33 pmIngredients (serves 1) 2 oz freshly made espresso 3 oz 1/2 and 1/2 Raw Cane Sugar to taste ( I used 3/4 teaspoon) Dark Syrup Method Fill large glass with ice Add 3/4 teaspoon raw cane sugar and 1/2 teaspoon syrup to a cup that will receive the espresso Brew espresso onto sugar and syrup Stir and pour onto ice filled glass. Add 1/2 and 1/2 and stir. Optional: Garnish with whipped cream and syrup. Repeat until coffee craving is satisfied.  Reply • Back to Top |
Posted by Zappas Stache on 5/1 at 5:37 pm to BritLSUfan The only correct way to make ice coffee is to cold brew it overnight.Reply • Back to Top |
| the pioneer woman dot com has a really good recipe Reply • Back to Top |
I agree, however for those who didn't prep ahead of time  the above works pretty well and certainly hit the spot for me. Reply • Back to Top |
| Ok, that sounds very good, thanks for the recipe. Reply • Back to Top |
| Recipe sounds good. Not to hijack but I have a cold coffee related question. I am looking to cold brew some French Market Coffee And Chicory for iced coffeeshave. What proportions of coffee and water do you guys typically use to cold brew? Reply • Back to Top |
| This LINK suggests 1lb of coffee to 2 gals water, adjust to taste. Reply • Back to Top |
| My go to method is to use the "Toddy" brand cold drip maker. They're available around most towns. 1 lb coarsely ground Viennese blend Fill half way and allow to soak for a few minutes and then slowly fill up to the top. Allow to stand 12 hours or so. Drain into decanter For each glass mix the extract with water to taste. I do about 2 parts water to 1 part extract. Reply • Back to Top • Refresh |
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