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Coffeecoffeecoffeecoffee

                        

We don’t own a coffee maker. This is half because we’re cheap, half because we don’t really drink that much coffee (maybe a cup a day each) and half because we are trying to be pretty minimalist about the amount of stuff we have. Oh and and also half because I am a bit OCD and don’t like things on my counter tops.

(Wait, how many halves is that? What are we at now, 2 wholes? Cool. Like I said, math’s not my thing. Did I even say that, ever? Ok I’m saying it now, math’s not my thing. The only way I was even able to get into university was to switch my French mark with my math mark- for some reason they let you do that here in Canada. But now I can’t speak French very well either, so double useless…anyway, IRRELEVANT.)

Where was I? Oh, OCD. Even the toaster oven being out on the counter bothers me, I am thisclose to hiding it in a cupboard and just bringing it out when we need it.

Does this make you think I’m crazy? Needless to say it makes Adam think I’m crazy.

He may have a point.

MY point here is, I don’t have a coffee maker but I have been starting to like iced coffee and lately have just been brewing it and then adding ice to it (wait, I do have a coffee maker. SORRY. My fabulous in-laws bought a little one cup deal when they were housesitting for us once. So in case you’re keeping track: No good at French, can’t do math and also a LIAR! Sorry, Internets).

But two days ago my dear friend Celene sent me the following recipe (again with the recipes! Am I like, a foodie now or what?!). You don’t need a coffee maker, you just need ground coffee and a jar! Brilliant! And I’ve been drinking it nonstop every since.

Like…nonstop. I’ve had three this morning. Iced coffee’s I mean.

Okay, four.

Can you tell? (SORRY)

Cold Brewed Iced Coffee

1/3 cup ground coffee (medium-coarse grind is best)
Milk (I use almond milk. Because in addition to being a uni-lingual, math inept liar I am also a vegetarian. Oh god.)

Sugar/Honey/Agave nectar

Directions:

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 almond milk, or to taste. Add sugar/honey/agave nectar as desired.

Yield: Two drinks.

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