The Ultimate “Cold-Brewed”

Iced Coffee*

2 Quarts COLD Water (preferably filtered)

1.5 cups of coarsely ground DARK roast coffee

Put the coarse-ground coffee in the bottom of a 2 quart pitcher or jar.  Fill the pitcher or jar with filtered COLD water and gently stir to wet the grounds.  Leave undisturbed on your counter for 12-24 hours.  Then, using a fine mesh strainer, pour the coffee through the strainer into a clean pitcher.  If you wish a finer strain you can place cheesecloth or a paper towel inside the strainer.  Store the iced coffee in the refrigerator for up to a week.

Vermont Maple Iced Coffee

For a real treat try adding some Vermont Maple Syrup!  Pour a glug of maple syrup in the bottom of your glass, add some iced coffee and stir.  Add ice, more coffee and milk to taste.  Now sit back, relax and enjoy the true taste of summer!

* Abbey Duke of Sugarsnap kindly shared this wonderful recipe with us.