Make Your Own Iced Coffee
Sipping on a tall cup of iced coffee is definitely refreshing in the summer heat, but load it up with creamy and sugary add-ins and your drink can rack up the fat and calories. Here’s the skinny on creating a lighter iced coffee and more on one hot trend for making a cup of Joe: cold brewing.
Old School: Healthy Brews
Like many people, my daily routine includes a morning cup of coffee. When I switched from store-bought to homemade, I was shocked at how much money I saved. Instead of spending $3 a pop at the coffee shop, I buy an entire container of high-quality, fair trade coffee beans (Trader Joe’s French Roast is my favorite). That’s 2 weeks worth of coffee for less than $7! To stretch my dollars even further, I move what’s leftover in my coffee pot to the fridge to save for an afternoon iced coffee.
Black coffee is extremely low in calories — one cup has about 2. Order up a large iced coffee with cream and sugar, and all of the sudden you’re gulping hundreds of calories and between 5 to 15 grams of fat (each tablespoon of cream has 30 calories, 3 grams of fat and 2 grams of saturated fat). To slim down your drink, choose low-fat or non-fat dairy (1% milk works well) and go easy on the sugar.
Whether you pour in granulated sugar or opt for “shots” of flavored syrups (sugar in liquid form), you’re adding 15 calories per teaspoon. A light sprinkle of sugar is fine, but if you’re really after some extra flavor, choose a roast where the flavor has been mixed into the coffee beans and then you don’t have to turn to the syrups. Other low calorie options include cinnamon, vanilla and unsweetened cocoa powder. Sugar substitutes — you know, the little pink, yellow and blue packets — are calorie-free but aren’t necessarily the healthier choice, especially if you eat them in large quantities. (Read more about the dangers associated with overdoing sugar substitutes.)
And while some might argue that caffeine is bad for you, coffee is actually rich in a wide variety of antioxidants — java drinkers may have a lower risk of cardiovascular disease and other inflammatory conditions.
New School: Cold Brewing
The classic way to make iced coffee is to chill a fresh-brewed pot and pour it over ice — a new trend, however, lets folks ditch the coffeemaker altogether. Cold-brewing systems use less energy, and loyal fans say they make a more flavorful, less acidic cup of Joe. By cold-brewing ground coffee beans, you create a concentrated coffee extract (most machines require overnight steeping). Then, just add hot or cold water to the extract in the morning for a fresh cup. Cold-brewing aficionados and product manufacturers also promise that the extract will stay fresh in your fridge for up to 2 weeks.
Most cold-brewed java comes from a machine, but I did dig up some simple instructions for making cold brew on your own (I haven’t had a chance to try this yet; I’d love to hear from folks who have). Basically, you combine coarsely ground coffee with water (1 part coffee to 4 parts water) in a large pitcher. Let it sit overnight and strain through a fine strainer.
- Iced Coffee Tips:
- Brew your coffee a bit stronger than usual; the added ice cubes can dilute the flavor as they melt.
- Freeze chilled coffee in ice cube trays and use them instead of plain ice cubes.
- Let warm-brewed coffee cool to room temperature before you put it in the fridge.
- Recipes to try:
- Iced Coffee Cubes
- Iced Coffee
- Hazelnut Iced Coffee
TELL US: How do you take your coffee? What’s your favorite way to brew?
My cold brewing steps are very simple and I love the outcome! I use the popular recipe from the New York Times and use it as low key as it gets – soak overnight with in a bowl covered in plastic wrap and strain by using my coffee filter holder from my coffee machine.
Cold-Brewed Ice Coffee
New York Times 6/27/07
Yield: Two drinks
1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional)
1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
Love this article and have to try it right away. I like my protein drinks as snack during the day and will try this cold brew solution mixed with vanilla flavored protein in skim milk to see how it tastes. Thanks for sharing this interesting information with us
Thanks for sharing it with us , this will save me money I spend so much on ice coffee Thanks again I will have to try it today.
i use my leftover coffee from the morning and almond milk (vanilla),, yummy, also a shot of simple syrup w/vanilla,,waa-lahh-it`s starbucks ( minus the almond milk)
I fill a medium bowl up with ice and water and fill a small sandwich bag( the cheap ones with the fold over top work fine, trust me) with the hot coffee and let the bag soak in the icewater for about 6-8 minutes….I do this in the morning while I make my lunch and by the time I'm finished the coffee is cool enough to pour over ice and ready to drink instantly. If you fill the bowl up with enough ice and water you dont have to worry about it spilling ..it just floats. You can even add sugar to the bag so it's able to melt when the coffee is hot. This is the freshest way without any fancy machinery.
If you want Starbuck's strength of coffee they usually do a medium roast like a House Blend or Gazebo and brew a full batch of coffee with only a half batch of water to make it stronger.
I like to use instant coffe in milk then add about 1 tbl spoon of chocolate powder (nestle quick) and 1 tbl spoon of sugar …waa-lahh a mocha iced coffee, yummy
I hope this works. I spend a fortune on coffee drinks.
I as well enjoy ice coffee with out the price and calories. I fix 1 cup hot water from the coffee pot, add 1 1/2 to 2 teaspoons instant coffee and sweeten (I use an artifical sweetner), pour coffee into ice tea type glass, add ice and sugar free, flavored non-dairy creamer oooh, sooo gooood, inexpensive in calories and price and so refreshing for a summer drink.
I have been making cold press coffee for several months and love it. I use 12 oz of decaf coffee over 8 cups of water. Let it sit overnight or a little longer in a sealed glass bowl. I strain it using new knee high hose i buy for this purpose at Wal-Mart. I can do it on the weekend and have coffee all day. It is so much easier on my stomach because it has 60% less acid. I almost gave up drinking coffee before i heard of this method because of stomach problems. I mix 3 cups skim milk to 1 cup of coffee. Course high end coffee works best for me. I sometimes add cinnamon or vanilla extract and a little sweetner. Pour over ice and i drink it all day. Good source of calcium for since i am a 61 year old female.
Try a Toddy cold brewing system. You would be making an initial purchase, but cheaper than a good coffeemaker, and the process is so simple it's not like it will break after a year or two like many small appliances do. With a pound of coffee you will have enough concentrate for 2 weeks and you can use it for hot or cold coffee. You'll use about 2 oz. for each cup. It's simpler than straining the liquid through coffee filters, I think. I don't sell them or anything, we have one and find it convenient. You don't have to make coffee every morning, it tastes smooth and has less acid, easier on the stomach. I heard Ronco came out with a version, but I'd go with Toddy, you can find it on the internet.
Wow – lots of processes to try – but I just make a pot of hot coffee in the a.m. (use my french press) & have my daily cup & when the rest is cool, put in a container in the fridge. I use sugar free or fat free coffee creamer & sip all day. Yummy. I just keep refilling the container in the fridge. Tastes great & I didn't buy any equipment . I just buy Dunkin Donuts coffee in the coffee aisle at the grocery store. I should try the almond milk someone mentioned – sounds yummy
I just started saving the left over morning coffee and putting it in the fridge for an afternoon treat. I always use fat free half & half and 1 splenda. But always looking to make things even better, I found some coffee flavored ice cream in the freezer! Just a tablespoon size ball made it even better!
hi lisa, i liked your waa-lahh, i picked up working w/french cooks. but do you think the cubano espresso coffee would work like the instant, but the cold brew would smooth out the acidity/bitterness in it? i buy it latin markets, very cheap.+ your quick powder,,hmm
thanks for the idea
-Bob
Actually, it's Terraza brewed at double strength and then ice is added. So it's not necessarily stronger. But African blends, such as Gazebo, is a good choice too.
The knee highs are genius! I am going to try this one. I am guilty of not drinking enough milk (not crazy about the taste of skim, but my waistline can't handle anything else), and this sounds like a good way to get that Vitamin D and calcium. I could probably use decaf and share with my kid, too (who also is not a fan of milk, but loves coffee).
yeah.i don't think the old coffee tastes as good as fresh even cold..so i'm anxious to try cold brew..i can't handle acid in coffee either..
I take my leftover coffee and make an adult beverage out of it. I use Brinley Gold Coffee Rum, just a shot in a tall glass filled with ice. Add rum, coffee and a shot of fat free vanilla creamer. YUM!!
That sounds wonderful….but my intrest now remain on your name LIPSCOMB are you related to William Lipscomb and what state are you from….that is my family name.
I'm very curious to hear how the protein powder/iced coffee conbo turns out – it sounds delicious!
I freeze leftover coffee in ice cube trays. Then I whir a few cubes later in the day in the blender with fat-free half and half, and splenda sugar. Tastes just like a Caribou Coffee frozen coffee drink.
hi lisa, i liked your waa-lahh, i picked up working w/french cooks. but do you think the cubano espresso coffee would work like the instant, but the cold brew would smooth out the acidity/bitterness in it? i buy it latin markets, very cheap.+ your quick powder,,hmm
Alison, i`m not sure i would have to check I`m from Savannah,Ga, but have family all over the place,,chances are we are all realted,, and what about you?
This is what I do but hadn't thought of the coffee flavored Ice cream. I have a coupon for Star Bucks coffee ice cream in my purse. Great idea!! Thanks
I love, love, love this idea!!! I can't wait to try it! Thanks
Have you tried adding flavors? I wonder what the best way is to incorporate different flavors. My favorite $5 coffee is white chocolate mocha. If anyone has any ideas about re-creating something similar, I'm all ears.
I love my coffee press for making iced coffee. I just put the coffee and water in before I go to bed, let the coffee brew during the night, then the next morning press the plunger and pour the cooled coffee over ice. It's the best iced coffee I've ever had.
Now I need to get a cold brew system!!
Iced coffee is my drink of choice! I make a full pot and save the leftover. I also used the leftover for coffee ice cubes. I think that's what makes my ice coffee taste the best. No need to spend a fortune when you can make it at home.
Pat, your 12oz of decaf over 8 cups of water–is the 12 oz by weight or by volume? I want to give it a try. I'm also going to try the overnight press pot suggestion.
I've been using a Toddy maker for years and years, love it. You need to plan ahead since it takes about 12-14 hours to get a strong concentrate which is what we like. But well worth it.
Love it, you can get them online, hard to find in stores.
About once a week I brew a full pot of coffee – it's ten cups, and I put in about 12-14 spoons of grounds. After the pot is done, I pour it into a plastic container, let it cool, and then put it in the fridge. I now have Iced coffee to go for the entire work week. I bought reusable containers from Starbucks (just like the ones they have for ices coffee, except they're made of double wall hard plastic). I fill the cup with ice, pour over the coffee, add milk, and voila! I have iced coffee to go.
Easy as can be, and I save tons of money.
Almost forgot, I also add about ten shots of espresso (that I make with my espresso machine) to the brewed coffee.
When you talk about using your press – are you using cold water or hot water? Still do the 1 to 4 ratio?
I have been making delicious coffee milkshakes all summer using my Bella Cucina Rocket that a friend gave me for Christmas. I brew extra coffee in the morning and refrigerate it when cool. I put equal parts crushed ice and coffee together with creamer and Equal and blend in the Rocket. It makes a wonderful, slushy coffee drink. If I want a caramel Frappucccino I add Smuckers caramel ice cream sauce. I have many flavored decaf coffees that I get from Intercourse Canning Co. online. English Toffee, Cinnamon Sticky Bun and French Vanilla Cappuccino are my favorites.
I have been making delicious coffee milkshakes all summer using my Bella Cucina Rocket that a friend gave me for Christmas. I brew extra coffee in the morning and refrigerate it when cool. I put equal parts crushed ice and coffee together with creamer and Equal and blend in the Rocket. It makes a wonderful, slushy coffee drink. If I want a caramel Frappucccino I add Smuckers caramel ice cream sauce. I have many flavored decaf coffees that I get from Intercourse Canning Co. online. English Toffee, Cinnamon Sticky Bun and French Vanilla Cappuccino are my favorites.
I also use my french press to cold brew coffee using the 1st commenter's NY Times recipe of 1/3 cup coffee to 1 1/2 cps water. Cold water is poured over the coffee in the press, then I actually put the hole thing in the fridge overnight to brew. Press it down in the morning, pour over a filter into your container of choice, add anywhere from 3/4 cp to 1 1/2 cps of cold water into the brew and you're good to go. MUCH less bitter and acidic than regular brewed coffee and the money I'm saving is phenomenal. You do not need to purchase a cold brew system to enjoy this!
One of my favorite things from starbucks is the frappuccino's. To mimic this great summer treat I made coffee a little stronger than normal and froze it as ice cubes. When the coffee has frozen take the ice cubes and throw them in the blender. Add a little bit of milk and your favorite flavoring (I add chocolate to make it a mocha) and blend, be sure to jiggle the blender if yours is old like mine (to be sure you get all the ice ground). It makes a great homemade coffee frappuccino. Hope you enjoy!
One container of Trader Joe's coffee makes a 2 week supply of coffee in the Toddy bucket. Load it up at dinner and it is ready to go the next morning. Much easier on the stomach and no waste. I mix in cinnamon, nutmeg, cardamon, vanilla, cocoa, etc. when i "brew" the coffee.
My girlfriend and I have been cold brewing this summer, using a half pound of coffee to 64 oz. of water in a pot overnight. The tricky part comes in filtering out the grounds with cheesecloth. Not as simple as it sounds! It gets messy, especially since we're pouring from a wide-mouthed pot into a more slender pitcher we keep in the fridge.
A helpful thing to do if you like your coffee sweet is to make a simple syrup — mixes with cold much better. You can also add some vanilla extract and you've got Starbucks right in your home! Definitely makes a stronger blend, and less acidic. And cheaper than $2.65 for a venti.
I love iced coffee. Reading all these recipes makes me hungry for a big tall glass. I leave out the sugar & creamer. Don't need the calories. I too just do it the easy way, however, will have to try a lot of the ideas i have just read. Thanks to everyone who gave their ideas, I will be trying many of them……..
I try not to skip breakfast in the mornings…and I am more into healthy eating/snacking and exercising…not dieting. Some mornings though you just NEED that coffee kick and taste. So here is my homemade coffee drink…. 8 oz milk, 1 scoop slim fast vanilla, and 2 tablespoons ( or more depending on your strength desired). Mix and add ice. If I have extra time I blend it for a smoothie texture. ENJOY!
At the coffee shop I used to work at, we would pour hot water over coffee grounds and let that drip into a big pitcher that was half-full with ice. this produced very flavorful iced coffee! At the shop I work at now, we just grind our beans like for a french press, fill the pitcher with cold water, cover with plastic wrap, and let it sit overnight. I actually prefer the hot water method because it produces much faster and tastier results. And a lot of people freak out about us leaving a pitcher of room temperature water sitting on the counter overnight to be served to customers the next day. . .something about breeding bacteria. I'm not a germophobe, but the "leave it sitting overnight at room temp on the kitchen counter" method makes me cringe a little.
At home, I prefer to use my french press. I just use twice as much coffee as I normally would, grind it, put it in the press, pour hot but not quite boiling water over the grounds (about 190-200 degrees if you want to actually measure), let it sit for 4-ish minutes, and pour over ice. You can drink it immediately, but it tastes better if you let it chill in the refrigerator.
If you have heard about the recent research unfiltered coffee (like french press or cold press) contributing to higher cholesterol (http://www.sciencedaily.com/releases/2007/06/0706... original study, but a reasonable media publication outlining the results), you can pour the hot brew through a paper coffee filter. The easiest way would be to use a cone filter and a funnel.
Did anybody tried "Nescafe"? We used in southern europe for over 40 years. I was extrimely happy to see it in the supermarkets in USA for some years now. In a shaker put 1 tsp. of coffee, 1/2 tsp of raw sugar, and 1/3 cup of water. Shake well so the sugar will disolve. Pour it in a tall glass, add crushed ice, little milk and cold water and enjoy.
If there is an "IKEA" store near you, look for the battery operated mixer $2. 00 value. Instead of the shaker put the ingredients directly into you glass and mix. Instantly you have an iced coffee. Do not try this with other brands of instant coffe. The results are not the same. A $7.00 jar of coffee will be good for over three weeks.
Our favorite, and easiest iced coffee. One pot of brewed coffee, let cool slightly. Pour into pitcher. Mix well with one can of non-fat sweetened condensed milk (NOT evaporated milk). Chill. Pour into tall glass and enjoy. For an extra treat add a scoop of Edy's Cappuccino Chocolate Chip frozen yogurt. Without the frozen yogurt it is a low-cal tasty iced coffee.
Just a warning – Have you ever washed a pair of brand new clean knee high or regular hose and noticed all the color that washes out into the water? I use off black and dark brown and some of the dye always washes out. You are probably getting this in your coffee. Safer to buy a package of paper coffee filters made for the drip coffee makers. Only cost about $1.00 for 200 in the dollar store. Be safe!!
i have always used the natural not colored knee highs and rinse them well first. I tried the drip filters and ended up with a mess.
I still love my cold pressed coffee and so does my stomach.
I by a bag of coffee from and it is 12oz by weight. What makes the coffee so acidic is heat. That is why i do not put hot / boiling water on the grounds. Using the cold water to make the coffee is what makes the difference for me.