Cold Brewed Coffee on a Hot Day

This is a repost of a recipe that was recently requested by one of our guests.

I love coffee. I've loved it since I was a little girl.
I need coffee. It's too hot for coffee. Well, it's too hot for HOT coffee!

Let me start out by thanking my sister-in-law, Susan, for reminding me how to make cold-brew coffee. For those of you old enough to remember when "sun tea" was popular, we used to put tea bags in cold water in a pitcher and set it outside in the sun to brew. This recipe is similar, but, it is for coffee. Of course, I start out with our signature blend coffee from Cafe Campesino, Americus Garden Inn Signature Blend freshly roasted beans.If you look up cold-brew coffee recipes, you will find that 1/3 cup beans

coarsely ground
mixed with 12 ounces of cold water
are the perfect proportions.


Mix together and cover.


Let it sit at room temperature overnight or for at least 8 hours. I find that if you put it outside, in this heat, it takes as little as 4 hours.

A quick stir and prepare to filter your brew. I use a metal strainer along with a paper coffee filter.

Pour the coffee mixture slowly to allow the liquid to drip through.

You can see all that coffee goodness.

Gently press the liquid through the strainer.

As you can see, we have 12 ounces of cold brewed coffee. This stuff is super strong and does need to be diluted which makes it ideal for iced coffee.

I decided to make mine with equal parts coffee and almond milk.

Of course, you could use regular milk or soy milk.

I added a little Splenda, Kim added some Hershey's syrup to his.


Now, doesn't that look refreshing? Try the recipe for yourself and see how easy it is to make. You could put it in the blender with some ice cream and make your own frappuccino, too!

Thanks for visiting the Americus Garden Inn blog. Have a great day.

COOL COFFEE GELS

COOL COFFEE  GELS

I love coffee.  Especially our Americus Garden Inn Bed and Breakfast Signature Blend from Cafe Campesino.

 Everyone is drinking iced coffee these days.  With the crazy hot temperatures, you crave something cool.  So, when I saw a recipe for coffee jello, I was intrigued.  Actually, I thought it would be weird.

 Well, I am happy to say that it is DELICIOUS and refreshing.  Would you like the recipe? 

Thanks for visiting the Americus Garden Inn Bed and Breakfast.  Come visit us again, soon.

Love,

Susan

COOL COFFEE GELS

Ingredients

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1-1/2 cups hot brewed coffee
• 1/4 cup plus 2 tablespoons sugar, divided
• 1/2 cup heavy whipping cream
• Instant espresso powder and chocolate-covered coffee beans, optional

Directions

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in coffee and 1/4 cup sugar. Heat over low heat, stirring until gelatin is completely dissolved.
• Pour into four Irish coffee mugs or 4-oz. custard cups. Cover and refrigerate until set.
• In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Serve with gelatin. Garnish with espresso powder and coffee beans if desired. Yield: 4 servings.

Nutritional Facts 1 serving equals 182 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 17 mg sodium, 20 g carbohydrate, 0 fiber, 2 g protein.

Originally published as Cool Coffee Gels in "Taste of Home" February/March 2011, p35            

Cold Brewed Iced Coffee on a Hot Day in Georgia

I love coffee. I've loved it since I was a little girl.
I need coffee. It's too hot for coffee. Well, it's too hot for HOT coffee!

Let me start out by thanking my sister-in-law, Susan, for reminding me how to make cold-brew coffee. For those of you old enough to remember when "sun tea" was popular, we used to put tea bags in cold water in a pitcher and set it outside in the sun to brew. This recipe is similar, but, it is for coffee. Of course, I start out with our signature blend coffee from Cafe Campesino, Americus Garden Inn Signature Blend freshly roasted beans.If you look up cold-brew coffee recipes, you will find that 1/3 cup beans

coarsely ground
mixed with 12 ounces of cold water
are the perfect proportions.


Mix together and cover.


Let it sit at room temperature overnight or for at least 8 hours. I find that if you put it outside, in this heat, it takes as little as 4 hours.

A quick stir and prepare to filter your brew. I use a metal strainer along with a paper coffee filter.

Pour the coffee mixture slowly to allow the liquid to drip through.

You can see all that coffee goodness.

Gently press the liquid through the strainer.

As you can see, we have 12 ounces of cold brewed coffee. This stuff is super strong and does need to be diluted which makes it ideal for iced coffee.

I decided to make mine with equal parts coffee and almond milk.

Of course, you could use regular milk or soy milk.

I added a little Splenda, Kim added some Hershey's syrup to his.


Now, doesn't that look refreshing? Try the recipe for yourself and see how easy it is to make. You could put it in the blender with some ice cream and make your own frappuccino, too!

Thanks for visiting the Americus Garden Inn blog. Have a great day.