There is no denying that I am a BIG coffee consumer. It is my default morning beverage and I love grabbing a Starbucks on the go.

But when summertime rolls in, I’m always lovin’ a nice cold brew. Served over ice or fancied up with a sugar-free syrup, it’s a great way to beat the heat.

Ingredients

2 cups cold water
1/4 cup freshly ground coffee
Handful of ice, for serving
Optional: sugar-free flavoured syrup, heavy (35%) cream, unsweetened almond milk

Yields: 2 servings
Per serving*:
Calories: 2
Net carbs: 0
Protein (grams): 0
Fat (grams): 0

Prep time: 5 min
Cook time: -
Total time: 18 hours

* Net carbs and other nutritional information may vary based on brand used

Directions

Place the freshly ground coffee in a mason jar and add the water.

Close the mason jar, give it a shake, then refrigerate overnight, at least 18 hours.

Once the coffee has cold brewed, strain out the coffee grinds, using either a coffee filter- or cheesecloth-lined strainer. You can also use a bodum instead of the mason jar and strainer.

Serve the cold brew over ice. It can be enjoyed black or sweetened with the water soluble sweetener of your choice. Optionally, you can can add heavy (35%) cream and/or unsweetened almond milk.

Salted-caramel iced coffee: In a glass or small mason jar, place a handful of ice. Add 1 cup of cold brew, 1 Tbsp of sugar-free salted caramel syrup, a splash of heavy cream and top it off with unsweetened almond milk.