Soooooo … Looking back on my posts this week, it would seem that
a) I’ve turned a vegan leaf, and,
b) am a little obsessed with coconut
To my vegetarian & vegan mom and dad: Only the latter is true. I’m still a carnivore.
Yesterday, Logan (my 8 year old) told us that he could never give up meat, because he was a relative to the dinosaurs. When we pointed out that there were dinosaurs who never ate meat, he changed his tune to say he was a relative to a t-rex. Not sure where he got this idea from, but it was good for a laugh.
I love me a good iced coffee … I don’t love me an expensive iced coffee. Starbucks Grande iced coffee is pushing the $5 mark. If I drank one every day for the 3 months of summer, that would cost me $450. Yikes! We ditched our coffee maker a few years ago for a very much loved and appreciated Keurig, but, I still had quite a few beans sitting in my freezer. So I figured I’d give cold brew coffee a try.
A smooth iced coffee that wasn’t as acidic or as bitter as a traditionally brewed hot coffee, and didn’t cost me $5 to enjoy.
Cold brew coffee isn’t hard, but it does take patience. I put my beans into my Vitamix for a few seconds to get a coarse grind and then added 4 cups of water for every 1 cup of coffee grounds. Cover and put in the fridge overnight. I put mine into the fridge around 4pm and took it out the next day at noon. Strain a couple of times through a cheesecloth lined sieve or a coffee filter and put back in the fridge to keep cold.
You could serve as is over ice …
Or, you could add some of my super duper yummy sweetened condensed coconut milk (recipe below) in to your glass as well.
Or not. You’re the boss of yo’ own iced coffee.
Cold Brew Iced Coffee with Sweetened Condensed Coconut Milk
- For the Coffee:
- 1 c. coarsely ground coffee beans
- 4 c. cold water
- 1 x 14 oz. can of full fat coconut milk
- 1/4 c. maple syrup
- For the Coffee:
- Place the ground coffee in large glass container / jug and pour the cold water over top.
- Stir to make sure all the grounds are saturated
- Place in fridge for 12-24 hours to brew.
- When ready, pour the brew through a coffee filter or cheesecloth lined sieve as many times as it takes to make sure all the grounds are gone
- Store in the fridge for up to 2 weeks.
- Serve over ice with flavours of choice.
- Over medium high heat in a small sauce pan, bring the maple syrup and coconut milk to a boil.
- Turn heat down to a simmer and cook, stirring frequently, until reduced to around 1 cup. Will take about an hour.
- Pour into container and store in fridge.