When a mere walk around the block with my pup requires an immediate shower it is officially summer in New York City. Brutal.
Enter Iced Coffee. I simply love it. Caffeine, however, in large quantities, I do not love.
Luckily I have my favorite herbal coffee in all the land, Teeccino, to rely on.
I brew some of this good stuff up and bam, instant happiness.
Teeccino is a blend of herbs, nuts, and seeds like chicory, carob, and ramon that is rich and tasty just like good ‘ol Joe. Click here to watch my video about herbal coffee and other coffee subs.
This week (a lovely heat wave in NYC) I wanted to have iced Teeccino always on the ready, I opened up my test kitchen to see how I would fair.
Cold brewed herbal coffee is a major win.
For an added win Teeccino just introduced their gluten free line, for this recipe I used the dandelion carmel nut gluten free. Holy hell it is amazing!
How to make cold brewed herbal coffee:
Side note: This is also how you would cold brew regular coffee, which does in fact taste completely different than hot coffee that has been iced. Only consideration for coffee is it should be coarse ground)
Step 1: Place 1/4 cup ground teeccino in a glass container or jar.
Step 2: Add 1 1/2 cup water (for regular coffee I changed the ration to 1/3 cup coffee to 1 1/2 cup water)
Step 3: Place container in fridge and allow to sit for at least 12 hours or overnight.
Step 4: Be a total nerd and make herbal coffee ice cubes, you will be so glad you did! Since you have to wait for the coffee anyway.. you may as well take the extra step
Step 5: After 12 hours pour the coffee over a fine mesh sieve fitted with cheese cloth
Step 6: Pour this icy goodness over your super fancy ice cubes, add milk of your choice (I used homemade almond milk) sip and enjoy
Do you want to try some of this amazing herbal coffee goodness? Be sure you are signed up for my list, I am sending out an awesome Teeccino giveaway and discount code tomorrow morning!
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