2012-07-05 / Sports

Get Creative With A Classic Summer Beverage

It’s summertime and there’s no better time to enjoy those treats that evoke the season. From state fair favorites like funnel cake and corn dogs, to iced refreshments to cool you off on a hot day.

For coffee drinkers, the summer is all about making your cup of coffee taste great and in- season. Here’s an easy way to make cold brewed iced coffee at home:

Cold Brewed Coffee

1 1/2 cups (4 oz.) coarsely ground coffee, a lighter roast like Seattle’s Best Coffee Level 2 is recommended for cold brewing

2 1/2 cups water

Add 1/2 cup water to the grounds, stirring gently.

Add the remaining 2 cups water, agitating the grounds as little as possible.

Cover and let steep at room temperature for 12 hours.

Strain the coffee grounds with a filter. If the coffee looks cloudy, strain again.

Store concentrate in the refrigerator for up to two weeks, though using it within a week is recommended.

To serve, add 1 part coffee concentrate to 3 parts water over ice.

Now that you’ve mastered the basics, consider kicking it up a notch and giving your summer cup of coffee a bit of flair.

TV Chef Jeff Mauro and Seattle’s Best Coffee are hosting the “Red Cup Showdown,” a coast-to- coast search at state fairs and on Facebook to find the most imaginative new coffee drink.

Mauro is encouraging coffee lovers to submit their creations for a chance to win $10,000 and have their coffee drink featured at Seattle’s Best Coffee locations nationwide. “From chicken fried bacon to red velvet funnel cake, State Fairs are a hotbed of cooking creativity. I can’t wait to meet some great people and see what they bring to the table for the Red Cup Showdown.”

You can enter your recipe online by visiting www.facebook.com/seattles bestcoffee.

Before you get started, try this great recipe from Mauro for a bit of inspiration:

Chocolate Cream Cookie

Sandwich Iced Coffee

1 1/2 cups of Vanilla Flavored Seattle’s Best Coffee, cold brewed ( see “ Cold Brewed Coffee” instructions)

1/4 cup half and half

1 tablespoon of chocolate syrup

2 tablespoons of sweetened condensed milk

Whipped cream

8 chocolate and cream sandwich cookies, pounded in a freezer bag

In a large bowl or measuring cup, place coffee, half and half, chocolate syrup, and condensed milk. Whisk until combined. In a mason jar, pour over ice and top with whipped cream and crushed cookies.

Now get into the kitchen and make your dream summer brew a reality. With inventive ingredients and a bit of imagination, a regular cup of coffee can be transformed into something delicious.

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