Phew. That was a LOT OF PACKING. This weekend has been filled with packing, wrapping, lugging, loading, unloading because things didn’t fit, and reloading in a different way. I’m exhausted. I truly don’t think I would have been able to make it without taking breaks to enjoy this delicious, delicious concoction of Milk and Honey Cold Brewed Iced Coffee!
By the way guys, we’re leaving tomorrow. TOMORROW! At 6am. First stop: Maryland, to say hello to my alma mater (UMD in College Park). We’ll arrive in Austin on Thursday, so just to warn you I plan on being very inactive on my blog and facebook page for the next couple of days. My apologies. And, please send good thoughts our way for a safe journey!
Back to the coffee. I can’t believe it’s taken me this long to hop on the cold brewed iced coffee bandwagon. THIS IS AMAZING and I don’t think I’m EVER going to drink iced coffee any other way.
Cold brewed iced coffee is smooth, delicious, and bold. Because it’s never heated up, it doesn’t taste burnt or bitter. And when whole milk and honey are added, you have a delicious, refreshing treat that’s refined-sugar free!
I usually drink my coffee black (switching to black coffee was one of the best decisions I’ve ever made), but there’s something about iced coffee that just begs for some sweetness and creaminess. Milk and honey is a much healthier alternative to traditional cream and sugar.
Nothing is more tragic than walking into a restaurant, ordering iced coffee, and having the server whip up an impromptu iced coffee by pouring hot coffee over ice. Ugh. Watery, blah, and not cold enough.
This is absolutely NOT that kind of iced coffee.
The beauty of the cold brew iced coffee is three-fold:
- It’s concentrated, so it’s stronger than your average coffee. This means when ice melts into it, or when you add ample amounts of milk (like in this recipe), the flavor won’t be diluted!
- It’s smooth, smooth, smooth. Hot coffee is acidic, and when it cools down and is exposed to too much oxygen, it becomes bitter. Cole brew coffee is brewed with cold water, so it’s never heated up. So, so smooth.
- It’s 99.9% effort-free. It’s SO easy to do- no harder than setting up a pot of coffee to brew as you normally would.
I don’t want you to make the same mistake I did and take too long to make this yourself! You seriously have to try this.
First, it’s very helpful to have a French press for this. If you don’t have one you can still make cold brew iced coffee- and I’ll explain how! But a French press is a nifty device to have around, not only for cold brew iced coffee but for some of the best tasting fresh coffee in the world.
In a French press, you mix coffee grounds directly with water (hot or cold). Then after allowing the grounds to steep for a while, as with tea, you push the top of the press down, which is covered in a mesh sieve. The coffee comes through the sieve and the grounds are pushed down, leaving you with the smoothest bold coffee ever!
To make cold brew iced coffee, simply mix cold water and an ample amount of coffee grounds together and allow to sit in the refrigerator for at least 12 hours. You want more grounds than usual because you are making a coffee concentrate that is stronger than your average coffee. When you are ready to serve, if using a French press, just press the grounds down and you are done! If you mixed the water and grounds in a container or jar, simply strain the coffee using a fine mesh sieve, cheesecloth, or even a coffee filter into another vessel.
Now for the milk and honey. First, you’ll make a quick simple syrup from the honey. In the bottom of whatever glass you want to use for your iced coffee, add a bit of honey. Dilute it with a couple of tablespoons of hot tap water, stirring to dissolve. This will ensure the honey dissolves into the coffee. Then, top off with about a cup of cold brew iced coffee concentrate. Add ice, and top with 1/2-1 cup of whole milk, depending on how creamy you want it.
Stir and enjoy!
Milk and Honey Cold Brewed Iced Coffee
- 1/2 cup coffee grounds 8 tablespoons
- 2 cups cold water
- milk and honey
- Mix the coffee grounds with the water in a French press or container and refrigerate for at least 12 hours, and as long as 48 hours.
- Press the coffee grounds down, or strain the coffee with a fine mesh sieve or coffee filter.
- In a glass, mix some honey (about a tablespoon or two) with 1-2 tablespoons of hot water from the tap to make a quick simple syrup. Stir until honey is dissolved.
- Add a cup of the coffee to the honey mixture, then ice. Top off with milk (1/2 cup to 1 cup, depending on how creamy you want it).
- Stir and enjoy!