Cold Brew Coffee and Simple Syrup

cold brew coffee
This morning I woke up in a thin sheen of sweat, and knew it was time to switch from hot to cold coffee. If you haven’t tried it yet, I strongly suggest you try making your own cold brew coffee concentrate. You don’t even need a coffee maker, just a jar, a strainer, paper towels, and, of course, ground coffee and water. The result is a concentrated coffee with a smooth finish. It is less bitter and acidic than traditionally brewed coffee that’s allowed to come to room temperature, and best of all, it’s not water-y!

I typically mix 2/3 cup of grounds with three cups of water for a two day supply. If you don’t have measuring cups, you can use the ratio of 2 parts coffee to 9 parts water or even 1:5. Let the mixture sit at room temperature for 12 hours or overnight, and just strain the concentrate the next day. Smitten Kitchen has an individual recipe; she claims it makes two drinks but on a hot day, one cold drink per person is never enough. Pioneer Woman has been able to make far bigger batches with no problems.

I like to make a simple syrup or caramel syrup to add as sweetener, a dash of milk, and plenty of ice.
coffee, milk, simple syrup

Simple Syrup

YIELDS about 1 cup
INGREDIENTS: 1 cup of sugar, 1 cup of water
DIRECTIONS: Slowly dissolve 1 cup of sugar into 1 cup of water in a medium saucepan over low heat, stirring until sugar is completely dissolved. Cool and transfer to a clean jar.

It should keep for several weeks.

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