iced coffee

If you’re a caffeine addict like I am, those 3 cups of coffee you toss down before breakfast just aren’t enough to get you through the day. This time of year, though, when it’s pushing 100 both in terms of degrees Fahrenheit and relative humidity, you might want something cold for that afternoon fix. Here’s how I’ve been doing the cold-brewed iced afternoon coffee lately (based on Magical Coffee from food52.). The jar I use holds 24 oz and makes 20 oz of coffee; adjust quantities to fit the size of whatever container you use.

The night before, put a half cup of ground coffee, 3 Tbs brown sugar, and 2 cinnamon sticks in a jar. Fill with water, cover, and agitate gently to mix. Let it stand overnight. The next morning, strain into a bowl (I use a 1 liter measuring cup with a pouring lip). Let it settle a bit, and then pour through a coffee filter back into the jar. Refrigerate until cold. Serve over ice with cream or milk to taste.

UPDATE: On advice from a friend, I tried this with cardamom instead of cinnamon–it’s even better. I used 8 pods, crushed in a mortar & pestle (put the coffee in the jar first and then added cardamom pods until I could barely smell the cardamom). The cardamom was noticeable, but not overwhelming. Yum!