Iced coffee

Iced coffee

By
From
Breakfast: Morning, Noon & Night
Serves
2
Photographer
Danielle Wood

A very popular drink and definitely one I like to have in the summer months. I’ve tried all sorts of ways to make it, but I find this way works best. If you double up the recipe you’ll have enough to last you a whole month. For the best flavour use a strong, rich coffee to make this.

Ingredients

Quantity Ingredient
110g ground coffee
2.3 litres water
ice cubes

Method

  1. Put the coffee into a large container with a lid or a bowl that can fit in your fridge. Pour the water into the container and stir to mix in the coffee. Put the lid on, or cover with cling film if using a bowl, and leave it in the fridge for 8 hours.
  2. Strain the coffee into a clean, large jug or bowl through a sieve lined with a coffee filter paper or a cheesecloth. Put some ice into a glass and pour over some coffee. Top with milk, to taste, and add sugar or a nutty syrup to sweeten to how you like it.
  3. The coffee can stay in your fridge for up to 1 month, which means you can make iced coffee whenever you crave it.
Tags:
breakfast
brunch
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