Cold Infusion: Iced Coffee

By : Yogurt Hydro | 6 Comments | On : March 5, 2015 | Category : Food, Infusions, Recipes

It was obvious if you think about it. Cold infused coffee had to follow cold infused raw cacao.:)

I’ve bought ONE (highly overpriced) iced coffee in my life, and it was terrible. I took a couple sips and gave it away! Blech. It was so sweet!!

And another thing…part of the reason for drinking a cold brewed coffee is that it is COLD BREWED. You’d think a coffee shop would know this.:\ Pouring regular coffee over ice cubes is not the same thing at all. Cold brewed is less bitter and less acidic.

After trying the cacao infusion, I decided to give the coffee another shot. My way. And it was good! No bitterness, and just sweet enough.

To Infuse:

Use the best quality coffee beans you can and grind just before use for the best results.

I filled a mason jar with 4 cups cold water and 1 1/2 cups coffee grounds, put the lid on, shook it up then left it in the fridge for 24 hours. You could also add an ounce or more ground cacao for a nice mocha flavoring.

I strained the infusion through a coffee filter into another jar and added 4 drops vanilla and 6 tbsps. of caramel taste testing after each spoonful until I was happy with it, and stirred until it was disolved completely.
I consider this to be quite a bit of sugar, so I can’t imagine how much the coffee shop had added! Test as you go and adjust to your tastes.

This will keep in the fridge at least a week.

Depending how coffee affects you, you may want to water this down when serving.
I enjoyed it as is, but I don’t see having more than one today!

To serve:
Fill glass with ice cubes, add coffee mixture and half & half, milk, or non-dairy milk to taste.

Ok, now I like it! :) If only I had some Kahlua…

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