Iced Toddy

I know.  It's not really the time of year for iced drinks.  I just feel that in the early afternoon, I am in need of a serious pick me up, and do not feel like making a pot of coffee.  Nor do I feel like running to Starbucks, just to spend way too much on a drink that I can make at home!  I do love my Peppermint Mocha Lattes from Starbucks, but I don't want to drink them every day.  So, I came up with a solution to my afternoon sluggishness.  Homemade, 12 hour cold brewed, iced toddy that I can keep in the fridge and have just a cup, whenever!

Back when I was about 20 and in college, I took a second, part time job in a coffee shop.  I remembered that we used to make toddy at the shop, course grinding espresso beans, soaking them in cold water for 12 hours, then adding a little vanilla extract, and voila!  It was a pretty popular item often served with a little milk and sometimes a splash of a flavored syrup.  It has a super smooth taste, and believe it or not, but in my opinion, more loaded with caffeine than a regular cup of hot coffee!  So, I figured I would try this @ home, and see how it turned out.

It is awesome!!!  Even my Husband, who is a plain black coffee drinker, loved it!  For mine pictured blow, I added a little Silk Vanilla Light Soy Milk, and a splash of simple syrup for added sweetness.  I recommend simple syrup to sugar because you will not be warming it and the sugar will not fully dissolve. You could add a little regular milk, or just drink it alone!  Maybe some flavored creamer would be good too.  If you want a frozen treat, add some to a blender with some ice cream for a pick me up milkshake!  There are tons of possibilities.  I make it in smaller batches since I only have a cup every once in a while, so this recipe is for about 4 - 4.5 cups.  Here is the recipe for Iced Toddy:

Ingredients:

1/3 cup course ground espresso beans (you can also do this with a dark roasted coffee, like a French or Sumatra roast)
5 cups cold water
1 cap full good vanilla extract (just use the cap on the vanilla extract bottle)

Using cheese cloth, layered about 3 times, place espresso grounds in center, bring up edges, and tie very tightly with string or kitchen twine so the grounds will not leak out.  Set in an air tight container with 5 sups cold water, for 12 hours.  You can leave it in the fridge, or out in a cool place.  Once you remove the bundle of grounds, then add in 1 cap full of good vanilla extract, and stir to mix.  Pour over ice and drink plain, or add milk and/or flavorings!  Makes about 4 cups.