When you’re a mom, coffee is basically a love language. Dark roast, blonde roast, latte—these are the words I want to hear at 6 a.m. when my kids have me up for the day. With summer in full swing, it’s time to ditch the hot cup of coffee (as if you even had a chance to drink it hot) in favour of an icy cool treat.
Before you get started whipping up a fancy iced coffee, I thought it would be beneficial to learn how to make a proper cup of cold brew—the base we’ll use for all of our iced coffee variations.
Of course, you can use regular iced coffee in the recipes, however, I definitely encourage you to give cold brew a try. If you’re wonder what the difference is—iced coffee is simply brewed coffee that has been cooled, and then poured over ice. Cold brew coffee is slowly brewed in cold water, which results in a smoother, less acidic cup. What’s really great about it though is that it can last you an entire week in the fridge! So, while it may seem like a bit of work, you can prep it on a Sunday and be set for the week!
How to make cold brew coffee
- Grind your coffee beans to a medium coarse consistency. I just use my blender.
- Add the ground coffee beans plus four cups of water to a mason jar or other glass storage container. Brew at a ratio of 4:1. Four cups of water to one cup of beans. If you want more, just double this, so 8:2.
- Steep your coffee for 12-15 hours on your countertop. If you won’t be able to get back to it in that time frame, you can steep it in the fridge for up to 24 hours.
- Strain the coffee through a fine mesh sieve, cheesecloth or nut milk bag.
- Pour the strained cold brew concentrate into a clean mason jar or another glass container and refrigerate.
Now, to really elevate your coffees, here’s three fun ways to drink your cold brew that aren’t simply adding creamer.
Vanilla Sweet Cream Cold Brew
(a Starbucks copycat)
I love the Vanilla Sweet Cream Cold brew from Starbucks when I’m out and about. You know what’s even better? A week’s worth of them for the price of one Starbucks. Save yourself some cash and try this copycat recipe for yourself.
Ingredients for the vanilla sweet cream
- 3/4cup half and half
- 2tsp vanilla extract
- 3tbsp maple syrup (or agave)
Directions for vanilla sweet cream
- In a sealable container, mix together the half and half, vanilla extract, and maple syrup.
- Mix vigorously with a spoon, or if you can screw the lid tight, give it a good shake.
- The sweet cream can be stored in the fridge for 5 days.
To make your Vanilla Sweet Cream Cold Brew Coffee, you’ll need:
- 1cup of cold brew
- 1/3cup water
- 3tbsp vanilla sweet cream
Directions for Vanilla Sweet Cream Cold Brew
In a tall glass pour the cold brew coffee, water, and cream. Mix together. If you like less creamy, sweet coffee, use 2 tablespoons of the creamer to start. Add more to taste. Top with ice and enjoy.
Baileys and Cold Brew Cocktail
- 2 oz. Baileys
- 1 oz. half and half
- Cold brew
- Whipped cream and chocolate shavings to garnish
- Fill your cocktail shaker half full of ice
- Add the Baileys and half and half into your shaker
- Shake vigorously until very cold (about 30 seconds)
- Strain mixture into a cocktail glass
- Pour the cold brew into the shaken ingredients and stir to mix
- Garnish with whipped cream and chocolate shavings as desired
Cold Brew Mocha Frappé
- 1 cup cold brew coffee
- 8 milk ice cubes
- 2-4 tbsp of chocolate syrup
- Prepare milk ice cubes in advance by pouring your milk of choice in an ice cube tray and freezing over night. Choose non-dairy milk to make this vegan-friendly.
- To make your frappe, place 1 cup of cold brew, 8 milk ice cubes and as much chocolate sauce as desired in a blender and blend until smooth. If you like to be extra like me, add whipped cream and chocolate sauce on top, because why not?! Serve immediately.
Hope you enjoy these iced coffee creations. If you make one for yourself please to sure to tag us on Instagram (@nestinthecity).