COLD BREW ICED COFFEE

Hot coffee is my absolute favorite, but during the summer Adam and I love to keep cold brew on hand for some iced coffee! A couple years ago I gathered a few recipes to try and as always I end up tweaking it to my liking. Don’t forget the homemade chocolate syrup!

COLD BREW

Put 1 cup of finely ground coffee grounds into a 2 1/4 quart pitcher.  Stir, and let sit on the counter for 24 hours.  Yes.  Leave it on the counter.  Don’t touch it.

After 24 hours, strain the coffee mixture with a cheesecloth into a bowl.  Squeeze to get all the liquid out.  Pour the cold brew into a pitcher and leave in your fridge to use as needed.

HOMEMADE CHOCOLATE SYRUP

• 3/4 cup cocoa powder
• 1 1/2 cup sugar
• 1 1/4 cup water
• 1 1/2 tsp vanilla extract

Whisk everything (except vanilla) in a saucepan until smooth. Boil 1-2 minutes, whisking constantly. Remove from head and add vanilla. Let cool. Transfer to a container.

ICED COFFEE

• 4-6 ice cubes in a mason jar
• 1 1/2 TBS maple syrup
• 1/2 tsp vanilla extract
• pinch of salt
• Cold brew
• Milk of choice
• Chocolate Syrup

Instructions:
Fill 3/4 way with cold brew.  Add maple syrup, vanilla extract and pinch of salt. Fill the rest of the way with milk of your choice (we use unsweetened vanilla almond milk) and drizzle chocolate syrup. Stir and enjoy!