Nectar of the gods. . . glorious coffee. I can’t imagine my life without it. No only for its amazing flavor and energy boost is offers, but as one who suffers with migraines, caffeine has been prescribed to me to help control them. For me, it works really well. As much as I love my morning cup (or 2, or 3) of java, hot coffee is not appetizing in the middle of the day during the hottest parts of summer. Iced coffee is always a great option which I partook in by stopping at a local espresso stand drive thru, but at nearly $6 for a large double shot, it can get really expensive. Besides that, I’m busy in the garden most summer days. I don’t have time to get to the coffee shops. My solution? Making it myself for a fraction of the cost. If you love your iced coffee, you really need to try this simple and delicious recipe. It just might destroy the relationship between you and your favorite barista. Honestly, no coffee-house has anything better than this blend. And you will save a LOT of money!
I had a pound of whole coffee beans in my freezer that I used in this demonstration. However, a rough ground bag is just as good. Buy the least expensive brand you can get at your local supermarket works just as well as the expensive ones. So save yourself some money and avoid the expensive brands.
Plus, you will be getting three separate recipes in this one post. Obviously the iced coffee. But I will show you how to make vanilla extract that you can use to make your own creamer! Check out the links and video.
Now, gather a few things you will need:
1 pound course ground coffee – I keep my coffee beans whole and grind them as I need them. For this large batch, I use my wonderful Ninja. But you can buy whole beans at the store and grind them on the course setting next to the whole beans (if you grocer offers them).
1 gallon plus 1 quart warm water – This will yield right at a full gallon of espresso-type coffee
PrepperPenny’s Vanilla Creamer using my homemade Vanilla Extract (check out my You Tube video at the end of this page)
Large air-tight container – Tall and thin or short and round, just make sure it is airtight and will allow your coffee to stay saturated
Colander(s) – As you will see, I use several sizes to make sure my grounds are completely removed and my espresso is dark and rich but not foggy
Simply empty your 1 pound of coffee into your container and pour warm water over it.
In a large, airtight container, pour 1 gallon plus 1 quart of warm water. Give a quick stir to moisten all grounds and place the lid on. Place in your refrigerator for 24 hours.
You are almost done. No stirring or shaking. After 24 hours, you have en amazingly strong cold espresso. Now you need to strain it several times until you have removed any debris. I start with a larger colander first, move to a finer mesh and finish with butter cloth. You want to be sure to strain it enough to make a dark, rich coffee without any trace of the coffee grounds, otherwise your coffee will become cloudy.
Your coffee will be dark and strong you will not be able to see through it! That’s exactly what you want.
Now it’s time to assemble your iced coffee. This is where you will use a combination to meet your specific taste. I like my iced coffee creamy, so I mix coffee and creamer at a 50/50 ratio. If you like stronger coffee, use less creamer and more coffee. You can use your favorite plain or flavored creamer, the same kind you might buy in the grocers. I make my own vanilla creamer which is what I use. Click here for that simple recipe.
Add sugar or favorite sweetener, top with whipped cream and enjoy! From experience, I can say that it will keep well in your refrigerator for at least two weeks. Beyond that, it’s trial. Mine has never made it past that two-week mark.
Kick it into the stratosphere and make your own vanilla extract to use in your own creamer. This is my video to make your own extract. It’s great in this recipe and amazing for all recipes calling for it.