Perfect Iced Coffee (COLD BREWED COFFEE)

Staci Ojeda


Got this from Ree Drummond - The Pioneer Woman. A friend has made this and said "it is to die for, better than anything Starbucks has ever offered"... from my reading and research on cold brewed coffee I find that this coffee is substantially lower in acid and is smoother because it has not been heated. Some non-coffee drinkers have even said they liked this!

pinch tips: How to Chill a Drink in 2 Minutes



24 as listed


8 Hr


1 lb
ground coffee (good rich roast)
8 qt
cold water
half and half (healthy splash per serving)
sweetened condensed milk (2 - 3 tbsp/serving)
note: can use skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking!

Directions Step-By-Step

In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.

Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.

Place coffee liquid in the fridge and allow to cool. Use as needed.

To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
To avoid watered down iced coffee…freeze some extra coffee into cubes and add coffee cubes to your drink instead of regular ice cubes. If you find that this coffee is too strong to your liking and want it diluted (since this is a concentrate) use regular ice cubes or add water to get the depth of coffee you prefer.
This recipe makes 24 servings of a coffee CONCENTRATE, which will keep in your refrigerator for about 3-4 weeks. Adjust amounts of coffee and water to make less or more.

About this Recipe