| Level: | Easy |
| Total: | 8 hr 10 min |
| Prep: | 10 min |
| Inactive: | 8 hr |
| Yield: | 24 servings |
Ingredients
- 1 pound ground coffee (a good, rich roast)
- Half-and-half (healthy splash per serving)
- Sweetened condensed milk (2 to 3 tablespoons per serving)
Instructions
- Cook’s Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups…adapt to your liking!
- In a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight.
- Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed.
- To make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed.
Reviews
So delicious!! Order cold brew filter bags and put the coffee in them and suspend in the water like giant tea bags. Soooo much easier! (And the term “cold brew” wasn’t a thing way back when this recipe was created. Sheesh big deal)
Could this recipe be cut in half?
This recipe looks awesome
I meant to put my review in a few years ago from her own web site and forgot to. I love love love this coffee. It is very strong so if you are not use to a strong flavor just cut the coffee amount in half and you should be fine. I also just use my ID flavored cream and I buy the beans whole (8 O’clock) then grind them when I am ready to make it. One cup will do ya! Thanks Ree
I have been making this recipe for years. I LOVE it. I use Bustelo Supreme Espresso style ground coffee, which I think is what she recommends on her own site. Since I am the only coffee drinker in the house, I make smaller batches. The easy way I remember is a 1:1 ratio with pints…. 1 oz of ground coffee to 1 pint of water.
This is a cold brew recipe, not iced coffee. Iced coffee is coffee brewed hot and then chilled, cold brew is coffee brewed in room temp water over a long period of time. The recipe is alright for cold brew, but you should really let it sit longer & extract around 12 hours.
This is absolutely fabulous! Have made it over and over.
I’ve made this twice, it is incredibly easy and delicious. Make it! Thanks Ree for another awesome recipe.
I make a big batch of this coffee every week! I love, love, LOVE iced coffee and this is the perfect recipe! Instead of half and half, I use vanilla almond milk (makes me feel like I’m being a teeny bit healthier), but I still drop a big ol’ plop of sweetened condensed milk into the coffee. This recipe saves me a lot of money because I make my own iced coffee now instead of going to the coffee shop. Thank you, Pioneer Woman!
This is the BEST iced coffee I’ve ever had. Make it at the beginning of the week and lasts all week long. Saves me tons of money. And I tried the sweetened condensed milk – DELICIOUS! I don’t do that all the time, but as a special treat. You should try this. YUMMO!