Iced Coffee is a wonderful thing, but adding ice to hot coffee means watering down your drink and your iced coffee isn't terribly cold. You can always ice cubes from leftover coffee, but it's better to have access to already-cold coffee in your refrigerator and if you have a slow cooker or other container that will hold two gallons or so of liquid you can easily keep the good stuff at the ready.
The recipe comes from entertaining weblog Hostess with the Motzes and is a variation of the Perfect Iced Coffee post on The Pioneer Woman Cooks! What I like best about the Hostess version is that instead of buying restaurant grade 12qt food supply containers you can use something you likely already own—a slow cooker. If you're the type who likes to use slow cooker pot liners to avoid messes you can also avoid having to clean out grounds when you transfer the coffee.
To make the coffee just add two cups of water per ounce of ground coffee used into the slow cooker. Most large slow cookers are designed to hold six quarts so you'd want twelve ounces of ground coffee using this method. Let that sit for eight hours and then strain the coffee through a cheesecloth into your pitcher or dispenser. One of those inexpensive iced tea or lemonade dispensers with a spigot works great for this. If you keep it tightly covered you should get almost a month per batch before tasting stale.
This method won't water down your coffee and keeps your drink cold. If you have a daily iced coffee habit you should consider giving it a try.
Iced Coffee Concentrate Recipe....Use any amount of Coffee Grounds | Hostess with the Motzes via The Pioneer WomanView the original article here
0 komentar:
Posting Komentar