I came across the Food Network’s new blog, Feeding Frenzy, today (via the Well Fed Network), and this post on Cold-Brewed Iced Coffee caught my eye.
I’ve mentioned already that it’s been a hot, hot week here. Yesterday things cooled down, and it’s just gorgeous now. Still, Toronto summers are known for being hot and humid, and I’m determined now to give cold-brewed iced coffee a try.
After reading Suki Hertz’s description:
“And the results? Cold-brewed coffee is UNBELIEVABLE — all the hype is justified. The purported beauty of cold-brewed coffee is that it has 67% less acid than hot-brewed coffee — this translates into a rich, velvety coffee with hints of chocolate and caramel. Mixed with milk and ice, it’s like drinking a (highly caffeinated) milkshake.”
I’m sure it will taste so much better than the iced coffee you can get at all the various coffee cafés. I particularly love her description of her iced coffee as “rich, velvety coffee with hints of chocolate and caramel”!
I’ll give it a try first the manual way - combining coarsely ground coffee with cold water, letting it sit for 12 hours or so, and then straining it - but if it tastes as good as it sounds, I’m certain I’ll end up with a cold-brewing gadget, too.
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July 13th, 2007 at 2:39 pm
Love your title! When I make my cold-brewed iced coffee, I mix one part syrup to three parts skim milk, served over ice with a little simple syrup. To take it really over the top, stir in a teaspoon or two of chocolate syrup.
July 13th, 2007 at 3:21 pm
Thanks, Suki. It sounds like such an incredible drink. And I drink nut-flavored coffees, so I’m hoping I’ll end up with a luscious, nutty, caramel-y, chocolate-y concoction!
July 18th, 2007 at 8:07 am
I’m not a coffee drinker, but I love Chai Tea and have tried a frozen chai tea latte before. I was hooked from the first sip!
Good luck making this at home. My husband would love this kind of summer treat!