It’s no secret that nursing students NEED their coffee. I did my best to stick to one cup of coffee a day; but three weeks into the semester, I caved. Big time caved. I found myself consuming up to 3 cups of coffee per day! I did however compensate by giving up sugar. It didn’t help that there is a Starbucks that welcomes you as you walk in to our clinical site. So, not only was I drinking more coffee, I was also spending more money on coffee.
The temperature is beginning to warm up around these parts, and my need for a hot cup of joe is starting to wane. This time of year calls for a creamy, cool latte. It’s one thing to cough up $2 for a regular coffee, 2-3 times a week; but the iced coffees are a little pricier. It’s time to reign in my wants. It’s time to start making cold-brewed coffee!
Cold-brewed coffee is the ideal method for making iced drinks. For starters, it won’t get watered down when you add ice. It also keeps its flavor and isn’t so acid-ey. If you’ve ever tried making an iced coffee with stale or cooled coffee, you should get what I’m saying.
Here’s a recipe:
1/3 cup of coffee, coarsely ground (preferably dark or medium roast)
1 1/2 to 2 cups of water
Mix in a covered container (mason jar, iced tea bottle, etc).
Let sit overnight in the fridge or at room temperature.
Stain with coffee filter or fine sieve. Two times the charm!
Sweeten to your liking.
Pour over ice. Add more water if it’s too concentrated.
If you want that Vietnamese coffee taste, add some evaporated milk.