To be upfront, this post does contain affiliate links (something I discuss wanting to learn about here) but the opinions are all my own!
If you follow my instagram, you might have noticed I post pictures of iced coffee…a lot. If you’ve read my blog at all, you know I’m fairly cheap. When you combine my thriftiness with my love of coffee, it becomes clear I’m not willing to spend $4 every time I want coffee.
So I’ve been on a never-ending quest to make cold brew/iced coffee as tasty as the coffee I get at Starbucks (and sometimes, when there is a coupon, Dunkin). I’ve scoured pinterest and google for recipes, but could never find, specifically, what coffee was used/how long it was brewed/what was added all in the same article.
I received an awesome cold brew pitcher for Christmas and have used it on and off since then. However, I could never get the coffee to taste that great (hence my aforementioned quest).
Earlier this week, however, I stumbled across a recipe that rivals the coffee I pay $4 a cup for (ok, so I don’t ever pay quite that much – and I always get a refill). Since there is a gap in the cold brew blog post literature, this post serves to fill that gap.
<This is the cold brew pitcher I have. I start the coffee making process by filling the strainer 1/3 full with a medium roast coffee. Currently I’m using Breakfast Blend from Aldi since it is cheap and if I didn’t like a pitcher it wouldn’t make me as upset as if I’d wasted a more expensive bag of coffee.
Once I have the coffee grounds in the pitcher, I pour water (roughly 6 cups) slowly over the grounds.
From there, I put the pitcher in the fridge for 24 hours. I stir it a few times throughout the 24 hours, but that is all there is to brewing the cold brew.
At this point, you’re probably thinking, “well duh, what was the point of this post.” True, it doesn’t take a Ph.D. to figure out cold brew. However, making the cold brew drinkable is a bit trickier.
Once the 24 hours are up I remove the filter (slowly so the coffee drains into the pitcher). I either mix the coffee into jars (currently I’m liking Mason jars I re-purposed from Aldi spaghetti sauce – that is another post into itself) or leave it in the fridge until I have time to mix it.
When I do mix the coffee, I use 3 tbsp of Vanilla Torani syrup, 1 cup of milk, and two cups of cold brew. One pitcher makes 3 24oz jars. I’m currently experimenting with different types of milk (both whole and 1% have tasted pretty great so far). Once I settle on a favorite milk, I’ll probably experiment with other types of syrup.
My husband seems to think one jar is 2 servings, but I’m all about drinking a full jar. Having it pre-mixed is really handy – it is easy enough to pour while wrangling a toddler (or two).
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