I’m too caught up in the weather. I have a dozen or so cities saved into my weather checker favorites so I can regularly envy someone else’s weather. Santa Fe, NM, Bakersfield, CA, Oklahoma City, OK; you all seem to be having warmer weather than Washington State. I by no means miss the warm weather, but I do miss enjoying a cold beverage on a hot day, or walking out of an icy-cold movie theater into the sweltering summer heat. Those are the fondest memories I have of beating unbearable summer heat.
In honor of those missed (or hopefully, upcoming) summer days I’ve whipped up a delicious iced coffee drink; a subtle reminder that the seasons are changing. It’s brilliantly simple, and positively refreshing.
For the Cold Brew Concentrate:
1 cup fresh ground espresso roast coffee (or the equivalent of making 8-10 cups in your coffee maker) – must be dark!
Cold water, enough to cover the grounds and fill the french press to the brim.
For the Latte:
One extremely generous splash of Vanilla Creamer, or a few pumps of vanilla syrup if you’ve got it. As you can see, I like my coffee drinks VERY WHITE.
1/2 or 1 cup cold milk, I use 2% — again according to preference
1/2 – 1 1/2 cups cold brew coffee concentrate, depending on how strong you like your coffee beverages
One small splash of half and half (optional)
1/4 tsp vanilla extract
For the cold brew, grind espresso beans in grinder according to manufacturer directions. I use the setting to ration out grounds for 8 cups of coffee. Pour grounds into French press, add cold water to saturate the beans completely. Fill French press with water, and cover with plastic wrap. Allow coffee to steep for 8-16 hours at room temperature.
Then use French press plunger to separate the grounds from the brew. Pour into container with a lid to store in the fridge. I used a clean Nalgene water bottle.
Fill glass with ice, pour your preferred amount of coffee concentrate over ice. Add milk, creamer, vanilla extract and half and half, if using. Stir, and enjoy!