Smallish Bloggery, Day 18: A recipe

I suppose I could do one of those “how to make a happier world” type recipes that are so cliche, you know the ones that go 

1 cup love
1/2 cup kindness
1 tsp fairy dust
2 heaping cups Impeachment

…and so forth, but I think I’d prefer to give you something you might actually be able to use before November.

Since it’s summer and officially hot as balls, let’s have something cold and refreshing, shall we?  This is my favorite iced coffee concentrate that doesn’t require any sort of fancy equipment, just a fine mesh strainer and a quart-sized jar.  

As we all know (okay, millennials and we millennial-adjacents know) cold brewing coffee drastically reduces the acidity and makes for a much smoother beverage.  Plus it’s stupidly easy, and you can use cheap coffee if you want; since you’re cold brewing a lot of the sharp weirdness of crappy coffee leaches out.  I’ve done it mostly with store brands, and it’s always been awesome.

This makes 2-4 servings depending on the people involved and how much creamy stuff they add. I usually cut it half and half with Very Vanilla Silk, which is my nondairy milk of choice, but whatever milk or coffee creamer type additive you like is groovy.  You can also double the recipe and make a pitcher instead of a jar.  And feel free to add more sweetener if you’re so inclined.  The brown sugar gives it a nice flavor, but I typically add a squirt or so of vanilla syrup too.  

Don’t be snooty about sediment here – unless you’re using an actual coffee filter to strain, which will take forever (trust me), you’ll probably end up with a bit of sludge in the very bottom of your jar.  If you pour with care it won’t make it into your glass.  Trust me on that too, I’ve made gallons of this stuff over the years.

Oooh hey, I can use my fancy recipe card plugin! Check it out!

Gorgeous Cold Brew Concentrate
Serves 2
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Prep Time
5 min
Prep Time
5 min
  1. 2/3 c coarsely ground coffee
  2. 3 c water
  3. 1 tsp cinnamon
  4. 1/4 c dark brown sugar
  1. Place all ingredients in a quart size or larger jar and shake the bejesus out of them.
  2. Lid up and refrigerate overnight.
  3. Run through a fine strainer and discard sediment.
  4. Pour over ice, cut with creamy thing of your choice, and add extra sweetener if desired.
Dianne Sylvan

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