How to Make Homemade Iced Coffee
Total Time
12 hrs
Prep Time
30 mins
Rating
4.8 out of 5 stars
(5)
Ingredients
12 servings
- 8 ounces ground coffee (226.8 g)
- 4 quarts cold water (3.79 l)
- Sweeteners as desired, sweetened condensed milk, half-and-half, syrups, etc.
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Preparation
Step 1
Place the coffee grounds in a large food-safe container and add the cold water. Mix with a large spoon, then cover and allow to sit overnight at room temperature.
Step 2
Strain the mixture into a clean container through a fine-mesh sieve that has been lined with two layers of cheesecloth or coffee filters. Discard the coffee grounds. Chill mixture until ready to use.
Step 3
To make the iced coffee, fill a glass with ice and fill it two-thirds full of the chilled coffee concentrate. Sweeten as desired. (I made mine with 2 tablespoons sweetened condensed milk and an additional splash of half-and-half.)
Step 4
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Chef's notes
Equipment:
Large food-safe container / Fine-mesh sieve / Cheesecloth
Coffee Strength:
See the post above for details on how to adjust measurements for stronger or weaker coffee.
Flavoring Options:
Simple syrups, dairy and non-dairy milk, sweetened condensed milk, sugar, homemade salted caramel sauce, whipped cream.
Storage:
The best way to store your iced coffee is separately in parts. Keep the coffee stored in a food-safe container in the refrigerator. Simply add ice and any additional mix-ins when you are ready to enjoy!
Shelf-Life:
Stored separately you can keep the cold-brewed coffee for up to 1 week in the refrigerator. If you’ve mixed your coffee with ice and other flavors it will keep up to 8-12 hours in the refrigerator, less if it’s at room temperature.
