Coffee is one of my favorite simple pleasures. As if I needed a reason to drink it, it also gives health benefits, being a good source of antioxidants that protect against cell damage.
Cold-brewed coffee is steeped at room temperature. Because it isn’t heated, the flavor is less acidic.
Combine the cold-brew with hot water, or for a summer treat add cream or nondairy creamer and pour it over ice. Sweeten if you wish (before mixing with ice), but the gentle flavor stands out in a wonderful way with just the richness of cream, or even all by itself.
Make a big batch and you’re set for a few days.
|Cold-Brewed Iced Coffee|| |
- 1/3 cup coffee (medium coarse grind if possible)
- 1 1/2 cups water
- 2 tablespoons cream (optional)
- Sweetener of choice (optional)
- In a pint jar, stir together coffee and 1 1/2 cups water. Cover and let stand at room temperature overnight (at least 12 hours).
- Strain through a coffee filter or fine strainer into another container. Pour half of the coffee concentrate into a tall glass. Stir in cream and sweetener, if desired, and add ice.
- Cover and refrigerate remaining portion.
(Recipe adapted from nytimes.com.)