Serves: 2 (This recipe makes two pint-sized iced coffees but you could quadruple it to make enough coffee concentrate for the whole week.)
- 2 pint-sized wide-mouth mason jars
- 5.5 TBS your favorite coffee beans medium-coarse ground
- 12 oz water room temperature or cold
- coffee filter cone and filter
- 8 ice cubes
- cold water
- Put coffee grounds in a pint-sized mason jar. Fill jar with water to top. (If you're using a bigger vessel, just add 12 oz water.) Stir or shake. Let sit overnight.
- 8-12 hours later, pour the coffee-infused water mixture, through the cone and filter, into the other jar,
- Divide ice cubes between two pint-sized glasses. Fill halfway with the filtered coffee mixture. Then, fill to top with cold water. Give a little stir and enjoy!
What does "medium coarse ground coffee" look like? Looky here for a close-up image.
Want stronger coffee? Freeze some cold-brewed coffee to make ice cubes for your homemade iced coffee.
Want sweet iced coffee? Make your own simple syrup.
Wanna take it to-go? Rinse and use the jars you made the coffee in tote your coffee. Just slap a hip EcoJarz sippy lid on them. (Check out my EcoJarz review.)
Wanna keep it cold longer? My iced coffee stays cool for almost an hour in this kitschy tiki chiller mug. If you wanna keep it ice cold for several hours, I recommend a vacuum insulated bottle.
How would you spend the time and money you save by making your own iced coffee this summer? Leave a comment.
Olivia Lovejoy is a Blogger, Green Living Educator, and Health Coach trained at The Institute for Integrative Nutrition. She's also author of Baking Soda & Bliss: The Healthy & Happy Guide to Green Cleaning.