To make it through my work day, I rely heavily on iced coffee. It’s become something of a morning ritual to walk over to my local Starbucks and grab a venti iced coffee. At over 3 bucks a pop, my monthly coffee total is really starting to put a dent in my disposable budget.
Given my coffee addiction, I figured it was time to try to find a more cost-effective alternative. A couple of my friends have had success with homemade iced coffee, so I thought I’d give it a try. Another one of my friends recently posted this Food 52 ‘magical’ iced coffee recipe, so I adapted this one for my first attempt at a homemade iced coffee recipe all my own.
I added a bit more brown sugar and vanilla to up the sweetness factor. The overall taste of this homemade iced coffee recipe is delicious, but only if you like cinnamon (which I do!). Next time, I’ll probably take out the cinnamon to go for more of a straight vanilla flavoring.
One caveat to homemade iced coffee—the straining was a bit annoying. I used a coffee filter inside of a small mesh strainer, and it took me at least 7-10 filters before I had gone through the entire 3 cups (which only serves 2-4). I think I may need to invest in one of these iced coffee strainers!
If you decide to try this recipe, I’d love to hear what you think!
Homemade Iced Coffee Recipe
Adapted from Food 52
2/3 Cup Coarsely Ground Coffee
3 Cups Water
1 teaspoon Cinnamon
1/4 Cup Dark Brown Sugar
1 Tablespoon Pure Vanilla Extract
Milk or Half and Half
Put ingredients in a quart jar and stir.
Cover and refrigerate overnight.
Pour the coffee base through a sieve or strainer into a bowl, then strain back into a jar for easy storage.
For each drink: Fill a tall glass halfway with ice. Pour in coffee until glass is about 3/4 full, and add milk/half and half/cream to taste.