Iced Coffee - Large Recipe

Make cold brew concentrate

In a large jar or French press combine 0.5 cups coarsely ground coffee with 4 cups cold filtered water. Stir gently to ensure all grounds are wetted.

Cover and steep at room temperature or in the refrigerator for 12 to 16 hours. (For a quicker extraction that is still smooth, steep 8–10 hours.)

After steeping, strain the coffee through the French press plunger, a fine-mesh sieve lined with cheesecloth, or a coffee filter into a clean container to yield a smooth cold brew concentrate. You should have roughly 3.5–4 cups of concentrate depending on absorption.

If using simple syrup, add 3 tablespoons to the cold brew concentrate while it is still cool and stir until incorporated. Adjust amount to taste. If using granular sweetener that doesn’t dissolve well in cold liquids, dissolve it first in an equal amount of hot water to make syrup.

Stir in 1/2 teaspoon vanilla extract for a subtle sweetness and aroma. Taste and adjust sweetener or vanilla as desired.

Fill a large serving glass (16–20 oz) with 1.5 cups of ice cubes.

Pour 3/4 to 1 cup of the cold brew concentrate over the ice, depending on how strong you like it. For a standard strength use 3/4 cup; for stronger, use 1 cup. (Concentrate is typically about a 1:2 concentrate; dilute to taste.)

Add 1 cup of milk or dairy-free alternative to the glass and gently stir to combine. If you prefer a lighter drink, add more milk or water to taste.

Give the drink a final stir to incorporate sweetener and flavor evenly.

Top with a few coffee beans or a light dusting (about 1 teaspoon) of cocoa or cinnamon if desired.

Serve immediately with a straw. Keep any leftover cold brew concentrate refrigerated in a sealed container for up to 7–10 days.