DIY Iced Lattes

You guys, I've been making cold brew coffee for SIX years as of this summer. I remember when everyone was getting into it and I honestly didn't know that there were still people who don't know how to do it...You learn things on the internet. This week, I learned that there are still people who don't know how to make their own cold brewed coffee.

I also learned: That wind currents and the temperature of the ocean control humidity. That there are apparently cold coffee BREWERS. That Bing Crosby, Perry Como, Ella Fitzgerald, Aretha Franklin, and Johnny Mercer all have versions of the song "Accentuate the Positive" out there. That there are 14 books about the Wizard of Oz. That Lukas Graham is a young white guy. 

Back to the cold brew coffee thing. Cold brew coffee is great. From about May until October, I almost always have a little jar of it tucked away on the top shelf of my fridge. I've been known to mix it with chai tea, sweetened condensed milk, Hershey's caramel syrup, or some homemade toasted marshmallow syrup (along with milk and ice, of course). 

All you need is coffee, water, some kind of strainer, a spoon, and a couple of glass jars.

You ready for this?

I don't have pictures of the process, because I think you can handle it on  your own.

Cold Brew Coffee

1 c. coffee grounds (I use Folger's Columbian Roast)

4 c. cold water

Place coffee grounds and water into a glass jar with a lid. Give it a few shakes and set it on the counter where you will let it sit for 8-12 hours or overnight.

Once the time is up, place a fine mesh strainer over the opening of a second glass jar and slowly pour the coffee into the jar through the strainer. (Our coffee pot has a basket that doesn't require filters, so that's what I use.) Use a spoon to scoop any remaining grounds into the strainer and very gently press the grounds with the back of the spoon to release any coffee that they have retained. Discard those pressed grounds. Pour the coffee back and forth between the two jars through the strainer a few more times until no grounds remain.

Place jar in fridge where it will keep until the coffee is used up. You'll find that this coffee is less bitter and yet stronger than regular coffee. Use about 1/3 cup cold brew coffee for a 20 oz. iced latte. 

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Before I let you go...You're probably going to want that toasted marshmallow syrup recipe. Right? I have my friend Jayda to thank for getting me hooked on this at home version. I looked and looked for one and as is usually the case, somebody else googled it and found JUST what I was after. Thanks, Jayda! I owe you big time.

The original recipe makes more than I'll ever need. So, I make a small batch of it at a time.

Toasted Marshmallow Syrup

1/4 c. brown sugar

1/4 c. granulated sugar

1/4 c. water

1/2 tsp. vanilla extract

Combine brown sugar, granulated sugar, and water in a small pot over medium-high heat. Bring to boiling, stirring occasionally. Reduce heat to low, let simmer 2-3 minutes, stirring often.

Remove from heat, stir in vanilla extract.

Let cool completely and then transfer to a small glass jar (I use a tiny little pimento cheese jar) and store in fridge. Use about 1 1/2 tsp. syrup for a 20 oz. iced latte. 

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Okay, now I've done my part in helping those of you who are still buying your cold brew coffee find a way around all that madness. Feel free to play with the coffee grounds to water ratio. I certainly have! 

If you need latte making tips, that's even easier than all this brewing and syrup making. It goes like this: Add syrup to your cup, top with coffee, top with milk (leaving room for plenty of ice), STIR, add ice, ENJOY.

Now you know everything I learned on the internet this week and a few things I learned in the 6+ years before that. 

What's your coffee story?

What did YOU learn on the internet this week?