Fill a tall glass with coffee ice cubes. Pour in the cold brewed coffee. Sweeten to taste with Sweet'N Low. Add milk as desired.
To Make Cold-Brewed Coffee: Place the coffee in a glass jar, add the water, and stir to combine. Cover and set aside at room temperature for 12 hours or overnight.
Strain the coffee through a large-size paper coffee filter, a fine sieve, or a strainer lined with cheesecloth. Cold-brewed coffee can be refrigerated in a covered jar for up to 24 hours. This recipe can be doubled.
ach mold with 2 oz cold brew coffee. Freeze overnight.
For
Place coffee grounds in a large glass
n drip coffee maker.
Put ground coffee in filter in coffee maker. Push
ouble boiler and stir in coffee. Use immediately or refrigerate.
f cognac, but the Zaar recipe editor would not allow me
You will need an old-fashioned drip coffee pot, not electric.
mbine the ground coffee and 6 cups of cold water. Stir well
Brew the coffee in a drip coffee machine, filling the coffee pot with water up to the 3 cup line.
Brew twice.
Let cool and freeze in an ice cube tray.
Blend 3-4 coffee ice cubes and remaining ingredients in a blender until thick and frothy and all ice cubes have been incorporated.
If you add 4 coffee ice cubes and 2 tbsp. of caramel sauce, it is *even better* IMO.
Enjoy, this is my favorite coffee drink to date.
ecipes for two batches of Cold Brew Coffee Buttercream and one batch
Stir together the coffee grounds and water.
Cover and let sit overnight.
Strain through cheesecloth or a fine mesh strainer. Strain 2-3 times to remove grounds and silt.
This creates a concentrate; to dilute to appropriate proportions, add one part water to one part coffee (i.e., use 1/2 cup coffee concentrate and 1/2 cup water). Add water or coffee concentrate to adjust to your personal tastes.
For hot coffee, put it in the microwave for 1-2 minutes.
For iced coffee, refrigerate and serve over ice.
Brew the coffee
Add the instant espresso crystals until desolve.
Add the hazelnut syrup and coffee creamer.
Add ice and enjoy!
Combine the ground coffee, red pepper, cloves, and cinnamon stick in a coffee filter set into a drip coffee brewer. Pour the water into the brewer's water reservoir. Set the coffee brewer on to brew.
While the coffee brews, gently warm the coconut milk in a small saucepan over medium-low heat. Stir in the honey until the honey is dissolved. Pour the brewed coffee into the mixture; stir. Divide the liquid into two mugs to serve.
Grind the whole beans and all spices in your coffee grinder, then add to a regular drip coffee maker and brew a full pot as usual.
If you use a french press, stick with a coarse grind for the spices as well as the beans so you don't end up with too many bits of clove or cinnamon floating in your cup.
Mix the ground coffee, allspice, and cinnamon in a small bowl, and place into the filter of a drip coffee maker. Pour 4 cups of water into the coffee maker, and turn on the machine. When coffee has finished dripping, pour into 2 cups. Stir in cream and sugar to taste.
In basket of drip coffee make place coffee grounds, cinnamon stick, and the 3 cardamom seed pods broken open.
Add 10 cups of water and brew.
When done brewing add 1 teaspoon Rum extract to brewed coffee.
Serve. Can add milk and sweetener if you like.
then cream with sugar and coffee (I use an electric whisk
Put all ingredients, except water and milk, into a 12 oz. press pot. Add boiling water. Stir with chopstick or handle of wooden spoon.
Put lid on pot and brew 4 minutes.
Press plunger and pour coffee into large cup.
Add hot milk to taste.
To make with drip coffee: Brew coffee and stir in spices and molasses. Strain into cup.
Combine first 3 ingredients in basket of drip coffee maker or electric percolator.
Place water in pot.
Prepare coffee according to manufacturer's instructions.
Whisk together ground coffee and cold water in a small bowl. Cover with plastic wrap and set aside for 12 hours. Whisk, then strain through a funnel lined with a moistened paper towel into a bowl.
Place ice cream scoops in 2 coffee or espresso cups. Pour 1/4 to 1/2 cup cold coffee over the top of each. Garnish with shaved dark chocolate.