Iced Wattleseed Coffee Recipes

Steps:

• Cook's Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking!
• In a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight.
• Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed.
• To make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed.

Steps:

• Place 2 cups of ice cubes into a 2-quart pitcher; slowly pour coffee over ice and stir until ice is melted. Stir sugar into coffee and mix thoroughly until sugar is completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes.
• Stir before serving. Pour over ice in tall glasses or into recycled serving-size glass bottles or insulated tumblers.

Steps:

• Make a 200ml cup of black coffee following pack instructions, then allow the coffee to go completely cold. Pour into a blender with the milk along with 2 or 3 handfuls of ice and maple syrup, if using, then blend until smooth and foamy.
• Pour into a chilled tall glass and serve.

Steps:

• Mix water, coffee, vanilla extract, and cinnamon together in a jar or resealable container. Stir well. Let coffee stand (no refrigeration necessary) until flavors intensify, 8 hours to overnight.
• Strain coffee through cheesecloth into a separate container.

Steps:

• brew coffee and wattleseed in a filter in coffee pot with 1 1/2 cups water.
• mix in sugar, vanilla and cream.
• pour into two large glasses and serve with grated chocolate on top.

Steps:

• Brew your coffee double strength by using 2 tablespoons of ground coffee with 3/4 cup water.
• Fill a tall glass with ice. A normal sized travel mug works well, but don't use anything smaller than that.
• After the coffee has brewed, pour it into a ceramic mug or other heat-safe container.
• Stir in sugar. This avoids the sugar at the bottom of the cup which usually happens at coffee shops.
• Pour over ice. You'd think it would be best to chill the coffee first, but it cools down immediately and melts down enough of the ice that it becomes normal strength.
• Add half and half, or your usual cream.
• Try this recipe a few more times; fiddle around with it. I think this should make a good base recipe for most people.