One particular recipe of those recipes that’s an amazing great idea instead than a just simple procedure, “Elen’s iced coffee” takes inspiration from both her beloved local Cafe and a Swiss Newspaper.
Adding a teaspoon of cinnamon powder and some raw dark brown sugar to the coffee as it cold-brews, gives it a luxurious sweet taste and a bit of warmness. After few hours in the fridge, you strain the coffee and pour it over ice-cubes (use a high glass halfway with ice). Then comes the cream or milk (or half and half both – or you can even use almond milk), depending on your feelings and taste.
And after drinking it, as Elen says, you “may die from joy.”
We loved this emotional description and think her “Swiss version” – using almond extract and cinnamon – seems like an absolute winner too.
Starting the Magic Coffee Recipe
After my very first and fantastic taste in my mouth, I went back home and immediately started recreating the recipe. Normally, they brew the coffee hot, especially in wintertime, but since it was summertime and I am really lazy, I liked to use a cold-brewed coffee base I had in my fridge. Then I started combine it with a recipe from my Daily Swiss Newspaper. There’s lots of space for variation basing on what flavours you prefer at the most.
— I did a Swiss version with brown sugar and almond extract too. — Elen Stone.
- 2/3 cup coarsely ground coffee
- 3 cups water
- 1 teaspoon cinnamon
- 5 Tea spoons dark brown sugar
- milk and cream fifty-fifty, or almond milk
- ice cubes
Pour the cold coffee base through a sieve or strainer into a bowl. Then strain back into jar for easy storage.
For every drink: Fill a big glass halfway with ice cubes. Pour in the coffee until the glass is about 3/4 full and then add milk and cream half and half, to taste.
Put ingredients in a quart jar and stir.
Cover and refrigerate for few hours.
Drink it and love it and
“Die from JOY”!!!