In summer, a proper iced coffee is a beautiful thing. It can also be an expensive thing. Very often, it’s a necessary thing.
I wrote about cold-brewed coffee eons ago – the kind you make in a jar – which is smooth and not at all bitter, and intended to be used as an iced coffee concentrate. And then I came across a similar version on Food 52 that was sweetened as it brewed with dark brown sugar, and spiked with cinnamon. They call it magical coffee, contributed by someone who had it at her local coffee shop.
I embraced the opportunity to use my instant-filter method, in which I mix up the water, coffee, sugar and cinnamon in a jar with a chopstick (or whatever), then cover it with a double layer piece of cheesecloth and screw on the ring. That way, it lives in the fridge and can be poured directly into a glass filled with ice, rather than rummaging around for a filter.
Add milk or cream to taste, and yes – it will make you, and anyone you’re with, very, very happy.
Special Iced Coffee
The original recipe calls for a teaspoon of cinnamon, which I find too much – I add just a shake, which although I’d never think to add to my coffee at the coffee shop, adds a touch of warmth that goes well with the dark brown sugar and coffee and coldness. Give it a try – or leave it out.
3 cups water
2/3 cup freshly ground coffee
3 Tbsp. dark brown sugar
a shake of cinnamon
milk or cream, to taste
Mix the water, coffee, brown sugar and cinnamon together in a jar, cover and refrigerate overnight, or up to 3 days. Pour through a filter or cheesecloth-lined sieve (or put a double thick square of cheesecloth over the jar and secure it with the ring) and use to make iced coffee: pour over ice, and add a big splash of milk or cream, to taste.