finding time for cooking

for the time-starved or curious culinary adventurer

  • Recipes By Type
    • Appetizers, Dips, & Snacks
    • Bread Recipes
    • Breakfast Goodies
    • Desserts
    • Main Dishes
    • Side Dishes & Veggies
    • Sauces, Spices, & Other Basics
    • Snacks
  • Drinks: Cocktails & More
    • Best Cocktail Gifts: For the At-Home Bartender or Mixologist
  • Foods I’m Obsessed With
    • 30 Minutes or Less…for the Time-Challenged Cook
    • What Bread To Make (Based on Your Time)
    • Gluten-Free Recipes
    • Pasta Recipes
    • Super Healthy
    • Cooking for One
    • Soup
    • Unleavened Bread Recipes
  • About Me
    • Get In Touch!
    • How-Tos
    • Kitchen Tools I’m Obsessed With
    • Recipes Index
    • Food and Travel—Two of My Favorite Things
    • Bunion Surgery Recovery Tips

Pioneer Woman’s Perfect Cold Brew Coffee

April 26, 2012

I’m fairly new to cold brew coffee. Actually, by most people’s standards I’m fairly new to coffee altogether. My parents drink gallons but it never appealed to me (beyond the smell, which is awesome mixed with amazing)—that is until a visit in Italy in ’08. We had church every morning at 10:00 a.m. and between jet lag and staying up late, we were desperate for a pick-me-up at breakfast. Enter Lewlo, our awesome waiter/concierge, who hooked us up with as much free delicious cappuccino as we could put in our bellies. And I’ve been in love ever since.

I normally drink the Nespresso at work (with a raw sugar packet, in case you care), but we also have Keurig machines so I’d tried making iced coffee a few times when the hot brew wasn’t doing it for me. Unfortunately, it was super watered down and just…OFF. Then I read about the Pioneer Woman’s cold brew coffee recipe and it made perfect sense. I’ve tried it a couple times now and overall it’s awesome, plus I’ve found a couple twists that work for me.

cold brew coffee with cold cream

The best part? For the price of a venti Starbucks iced latte, you can make 2-3 weeks’ worth of cold brew coffee for yourself—$4 or so for the coffee, a tiny bit for milk & sugar, and you’re good to go with iced coffee for dayyyyyyyys.

You might also like: The Best Milk Frothers (& Steamers) for At-Home Use

Original recipe is here, plus I love her photography!

I’ve found an iced coffee recipe I love even more than cold brew—with the Aeropress!

The first time I made it I used some coffee I got in Puerto Rico (pic above), and last weekend I made it with some Cafe Bustelo (in a brick, not a can) that I got at the grocery store.  Basically any coffee will work but I prefer it as rich and strong as possible. May have to try it with hazelnut sometime soon.

You’ll definitely need a big container (or two). I had to get creative, this is literally the only thing I have that’s big enough. Pour all of the coffee grounds into a big tub or giant (GIANT) mixing bowl. Add water—about a half gallon or gallon for every pound of coffee. I only make a pound/half gallon at a time because it’s just too overwhelming in my tiny kitchen and fridge otherwise. But it won’t be too watery if you use a pound/gallon.  (Updated PSA: I’ve determined that a pound of coffee & half gallon of water is TOO STRONG. Definitely go with the pound/gallon of half pound/half gallon basis. Back to bouncing off the walls now…)

Depending on the severity of your habit, this should last you a couple weeks or more.

I felt a little like I was doing a science experiment…

Stir it all up and make sure all the grounds get good and wet. It looks like those mud pies you made as a kid. Or brownie mix. It’s kind of like you’re stirring dirt. Delicious, caffeinated dirt.

Doesn’t that look awesome?!

Seal it up with some plastic wrap (or if you’re fancy enough to have a big enough container with a lid, knock yourself out), and put it in the fridge for at least eight hours to let it steep.  This makes it *cold* brew… 🙂

Next set up your straining station. You’ll need something to strain the coffee into, and a sieve/strainer that’s the right size for it. I picked one up at Target for like $5, and strain the coffee into a bowl. It’s kind of awkward, but best I can do with the dishes I have.

Pioneer Woman recommends lining the strainer with a couple layers of cheesecloth, which I’m sure works really well. Unfortunately cheesecloth isn’t something I happen to have lying around, so I used paper towels and it works just fine. I’ve also thought about using coffee filters, though that could get kind of expensive. Anyway, line the strainer with something so you don’t get lots of extra grounds in your coffee…unless you just roll that way.

Then use a ladle or similar implement to start transferring some of the coffee mixture in the strainer. It will take awhile to filter through, so just be patient. If you’re using paper towels as a strainer, you’ll probably need to change them out a few times.

Et voila! Cold-brew coffee concentrate for all your caffeination needs. Refrigerate and keep sealed.

Bit of a mess.

Now she recommends just stirring in sugar or using sweetened condensed milk as a sweetener, which I’m sure is full of deliciousness and rainbows, but it’s also full of fat, sugar, & calories I can’t really justify. The first time I made the cup of iced coffee, I just added raw sugar like I always do. Bad idea. Why? Because sugar doesn’t really dissolve in cold liquid. And nobody likes crunchy coffee.

cold brew coffee concentration in a Winnie the Pooh pitcher

Yes, the only pitcher I have that seals is Winnie the Pooh. What of it??

So I brainstormed and decided to make a little simple syrup, cool it, and add it to the iced coffee. I boiled sugar and water on the stove—not too much of either, but your taste will have to guide you. Bring it to a serious boil, then turn the heat down a little but let it continue to simmer boil for a while, stirring constantly so it doesn’t burn. It should reduce a little and thicken (maybe; thickening is not my strong suit). Let it cool completely and then you can either add it to your coffee concentrate (what I did) or just keep in a separate container and add as needed to your iced coffee. Not sure if adding it to the concentrate will make it go bad faster, but mine’s been fine for a week or two at least and quite frankly I go through it pretty fast.

Cold brew coffee recipe

So let me know if you give it a try, and how it works out for you!

Great cold brew coffee recipe | How to make delicious, strong iced coffee using the Pioneer Woman's recipe #icedcoffee #coldbrew #recipe

Leave a Comment CATEGORIES // Breakfast Goodies, Drinks: Cocktails & More

« Best Cookie Ever (Soft, Melt-In-Your-Mouth Molasses Cookies)
Staving Off Scurvy (Orange Cupcakes with Lemon Cream Cheese Icing) »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

Welcome to my little corner of the internet! I created this blog for people who love cooking & baking but are challenged to find the time and energy to do it. Recipes run the gamut from super healthy to indulgent, but the focus is on using REAL food no matter what.

Follow Along!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Recent IG Adventures!

This adult take on a cherry lemonade (with gin, my This adult take on a cherry lemonade (with gin, my true love) is so delicious and refreshing…and has a secret ingredient to get that intense cherry flavor! 

Get the recipe by tapping on the link in my IG bio and choosing this pic—> @findingtimeforcooking 
#cocktailrecipes #sanguemorlacco #cherrylemonade #gincocktails
I am OBSESSED with key lime pie, and never knew ho I am OBSESSED with key lime pie, and never knew how easy it is to make at home! This is the best key lime pie recipe around, a perfect balance of tart & sweet, the creamiest custardy filling, and a sweet, buttery graham cracker crust 😍 

Get the recipe yourself by tapping the link in my IG bio & choosing this photo —> @findingtimeforcooking 
#keylimepie #keylime #easydessert #classicdessert
Looking for a new healthy go-to dish?? This “loa Looking for a new healthy go-to dish?? This “loaded” Thai chicken salad only takes 15 minutes to whip up and is packed with veggies, texture, & flavor! What really makes the dish is the sweet-spicy-savory dressing… *chefs kiss* 

Tap the link in my IG bio & click on this photo to see the recipe!
#healthyrecipes #thaiflavors #healthydinner #cabbagerecipe
These super easy jam & goat cheese phyllo cups mad These super easy jam & goat cheese phyllo cups made the perfect fancy appetizer for Night To Be…and they’re ready in just 15-ish minutes! 

Tap the link in my bio & click this photo to see the recipe! —> @findingtimeforcooking 
#appetizers #phyllodough #goatcheese #easyrecipes
This crazy easy orange curd is the perfect balance This crazy easy orange curd is the perfect balance of sweet, tart, & just a hint of floral…and only takes 5-10 minutes to make! Perfect heaped on crepes, cakes, and more 💕

Tap the link in my bio & click on this photo to see the recipe —> @findingtimeforcooking 
#citrusfruit #orangecurd #glutenfree #cookingtips
Two kitchen hacks for the price of one!!! 🎉🐓 Two kitchen hacks for the price of one!!! 🎉🐓 How to make the easiest, juiciest (hands-off) poached chicken breasts, & then how to shred chicken in 10 seconds. YES, you read that right!! These two techniques combined have been a mainstay for me lately, critical in helping me have something healthy and fast around at all times. 

Check out my Reel in the feed as well, & click on the link in my bio then tap this pic to get the recipe! —> @findingtimeforcooking 
#kitchenhacks #cookinghealthy #cookinghacks #shreddedchicken
I’m ready for the amaretto sour to make a comeba I’m ready for the amaretto sour to make a comeback! And this recipe (including bourbon) is just the ticket…a little sweet, a little bitter, and a little boozy. 

Tap the link in my IG bio then tap this photo to see the (super easy) recipe —> @findingtimeforcooking 
#amaretto #easycocktails #amarettosour #homebartender
These delicious spicy unleavened cheese straws are These delicious spicy unleavened cheese straws are my favorite new recipe for the Days of Unleavened Bread! They’re super easy, can be frozen before or after baking (make ahead!) and honestly would make an awesome appetizer any time of year. 

Tap the link in my IG bio (@findingtimeforcooking) then click on this photo to see the recipe post!
#unleavenedbread #cheeselover #appetizerideas #bakingfromscratch
The ultimate “don’t judge a book by its cover” recipe…these dark chocolate sables are maybe the best chocolate cookie ever! Complex, rich without being too sweet, melt in your mouth…and perfect for a late afternoon snack 😍 Shoutout #smittenkitchen for the recipe and reco!

Tap the link in my bio & choose this photo to see the recipe! —> @findingtimeforcooking 
#bakingfromscratch #chocolatelovers #sablé #chocoholic
Load More... Follow on Instagram

Popular Posts

Aunt Tina’s Chicken Salad (The Best In The World)

Goat Cheese Tomato Soup

Whole Wheat Crusty Artisan Bread Variation

Porto Tonico: Why the White Port & Tonic Needs To Be Your Next Cocktail

Creamy Chicken Mushroom Pasta

Recent Posts

  • Cherry & Lemon Gin Cocktail…a.k.a. Cher…
  • The (IMO) Best Homemade Key Lime Pie
  • Super Easy & Healthy “Loaded” Tha…

Categories

  • Appetizers, Dips, & Snacks
  • Bread Recipes
  • Breakfast Goodies
  • Cooking for One
  • Desserts
  • Drinks: Cocktails & More
  • Eating Out
  • Family Secret Recipes
  • Food-Related Miscellany
  • Foods I'm Obsessed With
  • Gluten-Free Recipes
  • Go-To Recipes
  • How-Tos
  • Kitchen Gear
  • Main Dishes
  • Pasta Recipes
  • Recipe Experimentation
  • Sauces, Spices, & Other Basics
  • Side Dishes & Veggies
  • Snacks
  • Soup
  • Super Healthy
  • Travel and Food

Privacy Policy & Disclosures

Copyright & Terms of Use

Copyright 2022 Finding Time For Cooking

1 shares