Eat Local Recipe Series: Iced Coffee
Welcome to our Eat Local Recipe Series where a very not-professional cook creates and tries recipes made with ingredients directly from the Eat Local Grey Bruce Online Store! Our hope is that this series may inspire you to try something new and to get creative in the kitchen with fresh, local, seasonal ingredients grown and prepared by our local farmers and producer-members.
One of my very favourite summer treats has to be iced coffee. It’s just so cool and refreshing – plus a mid-morning caffeine boost on a hot day can be a real game changer. This recipe is so quick and easy, it’s barely a recipe at all! Follow these steps and you’ll be sipping in no time.
Makes 1 x 500mL mason jar of coffee.
1 bag of coffee from Ironwood Coffee Company (I love their Espresso Blend for this)
Maple syrup from Beaver Valley Maple or Miner’s Maple Products
Milk of your choice (try some Oat Milk from Neal Brothers, Whole Milk, Chocolate Milk or even Coffee Milk from Miller’s Dairy)
Cinnamon or cocoa to sprinkle on top (optional – from ONFC or A&E)
500mL Mason jar with lid
There are a couple different methods that I use to make iced coffee at home. My favourite way is to make a concentrated brew of coffee in my french press or stovetop espresso maker and then to pour it over ice. Brewing a concentrated batch of coffee ensures it isn’t watered down when poured over ice.
Make a stronger-than-your-usual batch of coffee. If I am using my french press, I typically use an extra scoop per every couple of scoops of ground coffee I would normally use when brewing. Allow to steep for around 4 minutes before pressing.
Grab your mason jar and pour in 1 tbsp of maple syrup and about ¼ cup of your milk of choice – of course these amounts can be altered based on your own tastes and preferences. I usually drink black coffee, but when I’m making iced coffee, I love for it to be a little sweeter!
Fill your mason jar to the top with ice cubes.
Pour your strong coffee over the ice, twist on your jar lid and shake! This helps to quickly cool the coffee and to incorporate your milk and maple syrup – it also creates a little temporary layer of foam on top which to me, makes it feel decadent and luxurious!
You can also save leftover coffee or make a fresh batch, wait until it cools to room temperature and then store in the fridge until you are ready to drink it. If you are using this method, I suggest freezing some of your coffee in an ice cube tray (once frozen, store in a container in the freezer). Use these coffee ice cubes and your regularly brewed coffee to create an iced coffee that isn’t diluted by using regular ice cubes.
Check out our many awesome producers here and let us know if you try it out!