Best Cold Brew Iced Coffee Recipes

COLD BREW ICED COFFEE

Steps:

• Place the coffee grounds into the bottom of a 34-ounce or larger French press.
• Pour cold water over coffee grounds. Stir with a wooden spoon or chopstick until incorporated, 10 to 15 seconds.
• Place the French press in the refrigerator for 12 to 24 hours.
• Press down on the French press to separate water from coffee grounds. Divide coffee among 2 glasses; top with ice.

TOASTED COCONUT COLD-BREW ICED COFFEE

Steps:

• Make the toasted coconut syrup:
• Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
• Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
• Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
• Make the drink:
• Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
• Do Ahead
• Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.

GEVALIA CHOCOLATE-HAZELNUT COLD BREW ICED COFFEE

Steps:

• Whisk together chocolate-hazelnut spread and coffee concentrate in small bowl until blended.
• Stir in milk.
• Serve over ice in tall glass.

COLD-BREW ICED COFFEE CONCENTRATE

Steps:

• Place ground coffee in a large container. Gradually add 7 cups cold water. Stir gently to be sure all grounds are moistened. Cover with a layer of cheesecloth. Let stand at room temperature for 15 hours.
• Remove cheesecloth and use it to line a fine-mesh sieve set over a large pitcher. Pour coffee through sieve into pitcher (do not stir); rinse jar and set aside. Discard cheesecloth with solids.
• Line same sieve with a large coffee filter and set over reserved jar. Strain coffee through sieve into jar. (It may take up to 45 minutes for all of the coffee to drip through; do not stir or coffee may become cloudy.) Cover and chill. DO AHEAD: Coffee concentrate can be made 2 weeks ahead. Keep chilled.
• Fill a glass with ice. Dilute 1 part coffee concentrate with 1 part milk, if desired, or water.

COLD-BREW ICED COFFEE CONCENTRATE

Steps:

• 1. Place ground coffee in a large glass container. 2. Gradually add 7 cups cold water, stirring gently to be sure all grounds are moistened. 3. Cover and let stand at room temperature for 12 - 15 hours. 4. Strain coffee though a fine-mesh sieve set over a large glass container (do not stir). 5. Strain coffee a second time using a coffee filter lined sieve and set over glass storage jar. (It may take up to 45 minutes for all of the coffee to drip through; do not stir or coffee may become cloudy.) 6. Cover and store chilled for up to 2 weeks. 7. To serve: ICED: Fill a glass with ice. Dilute 1 part coffee concentrate with 1 part milk or water. CAFE LATTE: Dilute 1 part coffee concentrate with 1 part milk. Heat in microwave.

GEVALIA COLD BREW RISE & SHINE LEMON ICED COFFEE

Steps:

• Add 3-1/2 cups water to coffee grounds in 2-qt. pitcher; stir. Cover. Let stand at room temperature 12 hours.
• Line fine-mesh strainer with coffee filter; place strainer over medium bowl. Pour coffee, in small batches, through filter; let stand until all the coffee is strained before adding next batch of coffee. Discard coffee grounds. Return strained coffee to pitcher. Stir in 2 cups of the remaining water.
• Refrigerate 2 hours or until chilled.
• Meanwhile, microwave remaining 1/2 cup water in medium microwaveable bowl on HIGH 1-1/2 min. or until water comes to boil. Add sugar, lemon zest and vanilla; stir until sugar is dissolved. Let stand 3 min.; strain sugar syrup into separate bowl. Discard strained solids. Refrigerate syrup until ready to use.
• FOR EACH SERVING:
• Mix 1-1/2 cups coffee and 3 Tbsp. sugar syrup until blended. Serve over ice in tall glass.

COLD BREW ICED COFFEE RECIPE

Steps:

• In a large, nonreactive vessel, combine ground coffee and water, stirring to fully saturate all the coffee grounds. Cover and let stand at room temperature for at least 8 and up to 12 hours.
• Strain the cold brew concentrate through a fine-mesh strainer lined with cheesecloth or a large coffee filter or other filtering medium to remove grounds and sediment. Transfer cold brew concentrate to an airtight container and refrigerate until thoroughly chilled.
• To serve, pour the chilled cold brew concentrate over ice and dilute to taste with cold water, milk, or a milk substitute.

COLD-BREW ICED COFFEE

Steps:

• Combine coffee grounds and water in 2-qt. plastic or glass pitcher. Let stand at room temperature 24 hours.
• Strain coffee through cheesecloth-lined sieve; squeeze grounds to remove excess liquid.
• Refrigerate up to 1 week. For each serving, add 1/2 cup ice to tall glass. Pour in 1/4 cup coffee concentrate and 3/4 cup milk.