A Cold Brewed Cup of Coffee

It’s hot here this summer but I still yearn for a cup of coffee midday – after my Unknownmorning pick-me-up.  I tried this recipe with the last grounds of a gingerbread flavored coffee a friend sent to me for Christmas.  The ginger still has a snap, and without the heat, it’s a tasty summer brew.  Try it with your favorite flavored coffee and let me know how it works out for you.


  • Combine 1 1/2 heaping cups of ground coffee with
  • 4 cups room temperature water in a glass container.
  • Let sit at room temperature for 12 hours.
  • Strain through a mesh strainer lined with a coffee filter.

Yield:  2 1/1 cups syrup.  Keep in refrigerator up to 2 weeks.

To serve and enjoy:  Combine 1/2 cup or less of the coffee base syrup with equal parts of water or milk.  Pour over ice.

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