I love coffee! And every year when it’s starts to get warm, it seems like there is a switch that makes me crave iced coffee over warm coffee. There is nothing more refreshing then a good iced coffee on a warm day.  But watered down iced coffee is no good. This coffee is concentrated and keeps it’s taste when ice is added. You can make a big batch and keep it in the fridge for days.

Iced Coffee

Ingredients

1/2 lb of your favorite coffee, ground

1 gallon of water

Mix the coffee and water in a large container and let it sit on the counter overnight or at least 8 hours. Using a fine mesh sieve and cheese cloth (or I have used a coffee filter on the sieve) strain coffee grounds from the mixture. What’s left is a lovely coffee concentrate. Chill the coffee then enjoy over ice and your favorite add in.  I added homemade almond milk and a tsp of cocoa and a 1/2 tsp to 1 tsp maple syrup. Here’s how I make the almond milk. There’s different variations of the basic process to make almond milk, but I use the recipe from the cookbook “Against all Grain” by Danielle Walker.

Almond Milk

Ingredients

1 cup raw almonds

8 cups of water

Sea salt

1 small date

Soak the almonds and a pinch of sea salt in water overnight. Drain the nuts and rinse. Place almonds and date in blender with 4 cups of water.  Purée until smooth. Strain the milk through a fine mesh sieve and cheese cloth. Squeeze to remove all the liquid. Store in refrigerator for up to 5 days.  Save the pulp and use in your baking. I’ll be posting a berry cobbler recipe soon where I used the almond pulp.