iced coffee? Uses for leftover coffee...
How do you make yours? I am currently freezing whatever coffee is leftover from the morning and want to use it to make iced coffee like you get at Starbucks or whatever. How do you make it or what else can I use this coffee for. It seems a shame to throw it away.
I use the leftover coffee to make iced coffee in two steps. The first part is filling an ice cube tray with the leftover coffee. The second part is just refrigerating the leftover coffee. The morning I plan to have it, I then have both coffee and coffee flavored ice cubes. Thus no dilution or "weak" iced coffee. It works great, saves all those leftovers, and is really refreshing. Good luck with yours.
If your goal is to find a use for leftover coffee, I'm sure you will get a lot of suggestions. If you wish to make really good iced coffee, I have a suggestion.
Generally, regular strength coffee will end up being weak iced coffee. What I do is make cold-brewed coffee, it has less bitterness to it than does regular coffee and is much stronger/concentrated. Take a pound of coffee and mix it with 12 cups of cold water (we have good tap water, if you do not, use bottled water) in a kettle and put it in the refrigerator for 18 to 24 hours. I have forgotten it in the basement refrigerator for a few days and it still is fine. Straining it is the most time-consuming part of the process. I pour the coffee off through a sieve into another kettle. Then I rinse off the sieve and line it with a paper towel and strain the coffee again. Once the coffee is strained I pour it into clean .5 liter water bottles and freeze some of it. I mix it with milk and Splenda or NutraSweet and ice. You'll have to figure out what proportions you like for yourself, I usually have about 2/3 coffee to 1/3 milk.
This is really good.
Coffee Braised Brisket
3/4 cup vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tsp crushed red pepper flakes
1 Tbsp tomato paste
7 Tbsp light brown sugar
5 cups coffee
1/2 cup apple cider vinegar
1 28-oz can peeled, chopped tomatoes
Salt and pepper
1 four to five pound brisket.
In a medium soup pot, heat 1/4 cup oil over medium heat. Add the onion and
cook until soft and golden brown, about 7 minutes. Add garlic and cook,
stirring, until fragrant--about 30 seconds. Stir in the red pepper. Add
the tomato paste and cook, stirring frequently, for about a minute. Stir
in the brown sugar, vinegar, coffee, and tomatoes. Bring to a boil, lower
to a simmer, and simmer 10 minutes. Set aside to cool.
Preheat oven to 275 degrees fahrenheit. Once it's cool, puree the sauce in
batches in a blender or food processor until smooth. Bring sauce to a boil
in the soup pot.
Season the brisket with salt and pepper. If you have a large enough dutch
oven, heat the remaining oil in it and brown the brisket on both
sides. Pour off the remaining oil and fat. Turn the brisket fat side up
and cover with the boiling sauce. Cover the pan tightly and place it in
the oven. Bake for three hours, basting frequently. After three hours
remove the cover and continue to cook until the brisket is glazed and very
tender, about another 1-1/2 hours. Remove from the pan and set aside to
rest, covered with foil, for 10 minutes. Slice thinly across the grain.
Yield: 10--12 servings