In our house, the warm-weather staple is cold, smooth, and creamy ... No, we're not talking about iced cream but iced coffee! There are many ways to make it, from using a mason jar or a Toddy, or even a martini shaker. We've rounded up some of the best recipes, tips, and tricks below – and be sure to share your own, too!
PICTURED
• 1 Cold-Brewed Iced Coffee – The Splendid Table's easy recipe for coffee concentrate, which you can mix with ice, milk, or even hot water ... plus, The Bitten Word tries the mason jar method
• 2 How To: Make Iced Coffee – Our tips for brewing, chilling, and adding sugar and other flavorings (great ideas in the comments, too!)
• 3 The Toddy Take On Iced Coffee – An excellent way to make a much larger amount of coffee concentrate
• 4 At-Home Frappuccinos — the Vietnamese Way – Gourmet takes the classic Vietnamese coffee a step further
• 5 Caffè Shakerato – Shake up your espresso Italian-style for a delightfully elegant and smooth drink
Do you have any tips for iced coffee and coffee drinks?
Related: Thirst Quenching Iced Tea: Recipe Roundup
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I usually find that iced coffee made at home is more like cold coffee with milk. But I recently posted a recipe for iced coffee on my blog that is so good- I have been drinking it on the way to work every morning as one batch is good for almost a week. http://fourseasonskitchen.blogspot.com/2010/08/vanilla-iced-coffee.html
I'm telling ya', soak the grounds overnight in a French press, press in the morning, and you have delicious cold brew. So easy...
Cold pressing my coffee overnight has changed my life. The flavor is perfection!
I have to repeat a previously posted tip by several others - make coffee ice cubes with leftover brewed coffee. I have a bag going in our freezer that's always ready when the iced-coffee-at-home mood strikes me.
I've been cold brewing for a while now. I started out with a toddy, but after making a giant mess of my kitchen twice I threw it in the garbage. I just use a big Tupperware container and soak 2 parts water with one part course ground coffee for 12-24 hours and strain through a tea towel. You can also add another 1 part water back to the brewed grounds and soak for another 4-8 hours and strain again. It keeps for a couple weeks but starts to go downhill after the first week. I mix about 2:1 milk to coffee over ice. Also in a pinch if I don't feel like turning on the espresso machine in the morning I'll mix 1:1 with hot water for a passable cup of hot coffee.
For anyone in San Francisco, Blue Bottle's New Orleans style iced coffee should be familiar. They have a recipe on their website.
Corrected link for Blue Bottle's New Orleans style iced coffee:
http://www.bluebottlecoffee.net/coffee/preparation-guide/new-orleans-style-iced-coffee/