We drank a lot of iced coffee when we were in Tokyo earlier this year. The recent warm weather has had us craving icy cold coffee at home so we have started making our own quick and easy version.
Friday nights before bed we prep some homemade almond milk and cold brew coffee concentrate to see us through the weekend.
This involves placing 1 cup of almonds in a jar and covering with water and adding 1 cup of ground coffee to 4 cups of water in another jar. Put both jars in the fridge and leave overnight.
In the morning rinse the almonds and blend with 3.5 cups of water, a dash of vanilla, cinnamon and 2 dates. Strain the almond meal with a muslin cloth or nut milk bag and keep in the freezer for use at a later time. Strain the coffee grounds and discard (or sprinkle around your balcony blueberry and fig trees like we do).
Mix half a cup of almond milk with half a cup of coffee concentrate. If its a super hot morning we blend some ice cubes with the mixture in a magic bullet. If you like your coffee strong then freeze some ice cubes with coffee concentrate and use those instead of standard ice cubes. Your coffee wont get watered down this way.
If you like your iced coffee with a bit of sweetness dissolve some honey or rice malt syrup in a small splash of boiling water and add that as well.