Note: I wrote this post before I started eating “Paleo”. Iced Coffee can definitely be done paleo or primal — just leave out the sweeteners and milk (or use grassfed milk instead). I’ve made a few update below accordingly.
Do you know the Pioneer Woman? I [used to be]
am, a big fan. She shared an Iced Coffee recipe recently, and like thousands of other, I was hooked. Unfortunately, I don’t have the space she has to make everything in gigantic quantities, so I’ve taken her recipe and halved it to make it more manageable for regular folks like me who don’t have room to store two gallon containers in their fridge. So here’s my version of her version of iced coffee.
Iced Coffee: Step By Step
Start with a good ground coffee and a container large enough to hold one gallon of liquid. I am currently loving my Tim Horton’s coffee (available at Wegmans) and I use this dough rising bucket I got from King Arthur Flour.
Add 8oz of ground coffee into your container (I use my handy dandy food scale for easy measuring), and then pour in 1 gallon of cold water.
Give a little stir to ensure all grounds get mixed in with the water and then cover and let sit for 8 hours, or overnight.
The next morning, or 8 hours later, you are ready to strain. You need another container, a fine mesh strainer and something like cheese cloth. I didn’t have any cheese cloth, so I used one of my flour sack towels (I got mine at K-Mart years ago).
My large stock pot works was the perfect size to pour into, especially since my strainer can sit on top of it. Pour in the coffee goodness.
Now that the coffee and grounds are separated, you can discard the grounds. Instead of just throwing them away, toss them in your garden — your plants will thank you!.
Then transfer the coffee to a fridge suitable container. For me, it’s a 1 gallon plastic jug. I don’t recommend those adorable beverage dispensers with a pour spout. Unless you go high end, they are likely to leak or your child will make a mess with them. To be ultra cheap, simply recycle an old milk jug!
PW recommends chilling coffee in fridge before drinking, but sometimes ya just can’t wait.
When you are ready to serve, you will want your coffee, some ice, milk or creamer, and possibly a favorite sweetener (skip the sweetener to keep it Paleo).
Old Me took this with milk (in this case half-and-half) and vanilla flavored torani syrup.
Paleo Me takes my coffee with just milk from grassfed cows.
Fill your glass with ice, then add coffee, leaving room for cream and sweeteners, if desired.
Adapted from The Pioneer Woman
- 8 oz ground coffee
- 1 gallon cold water
- large container to hold water + grounds
- another large container to hold filtered coffee
- cheese cloth/flour sack cloth to strain coffee
- Combine coffee grounds and water in a large container. Make sure all the grounds get submerged.
- Let sit for 8 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 (dump them in your garden!)
- Keep coffee in the fridge.
To Serve Iced Coffee:
Fill a glass with ice cubes.
Pour in cold coffee, leaving room for cream (if you take it).
Add your favorite creamer, milk etc.