Did you know that a lot of flavored coffees contain gluten? I always wonder why wheat, barley or rye would be added to things like coffee, but I guess I’ll never be able to figure that one out. I love iced coffee, so of course I found a gluten free variety! At Aldi. Go figure. Thanks to Aldi and their Barissimo brand French Vanilla ground coffee, I can now have gluten free iced coffee again, and that makes me pretty happy happy happy!
A few years ago, I found this article on Imbibe, and I have been making it ever since, because it’s so simple and the result is just outstanding! I can seriously drink this stuff all day long. Seriously. I think I may have an addiction here …send help!
I decided to get a little fancy today, so I threw some heavy whipping cream into my Kitchen Aid and made some whipped topping – because I’M SO FANCY! …from LA to Tokyo…
Below, you will find the recipe, along with the recipe for the whipped topping …because I love you all and want you to be fancy, too! …from LA to Tokyo…
- 1 lb. coarse coffee grounds (about 5 1/2 cups)
- 64 oz. (8 cups) room-temperature water
- 1 gallon of cold water
- Milk, cream or half and half
- 1. Place grounds in a 1-gallon brewing container - I use a pitcher or one of my plastic food containers
- 2. Slowly pour 64 oz. of room-temperature water over the grounds, then stir with a long-handled spoon.
- 3. Let steep at room temperature for 12 to 16 hours, stirring occasionally.
- 4. After 12 to 16 hours, filter the coffee concentrate into a 48-oz. carafe using a very fine sieve, permanent coffee filter or several layers of cheesecloth.
- 5. Pour the coffee concentrate into ice-filled tall glasses, diluting it with cold water, milk or cream to taste, taking into account the dilution that will come from the ice as it melts (Scott from Imbibe suggests starting with a coffee-to-water ratio of 1:2, then diluting further to taste). Cover the carafe and store unused coffee concentrate in the refrigerator for up to 10 days.
For the whipped cream:
1 cup heavy whipping creamDirections
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
Recipe courtesy Alton Brown, 2009
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