Sweetened Coffee Concentrate

I love iced coffee, and since we are mostly at home now, due to COVID-19 precautions, there is no Dunkin' to drive by and get my fav summer beverage. Enter this recipe. Well, you actually have to make this concentrate in order to use it in the recipe at the top of the page in the cookbook, which is "Espresso Martini." Look for that blogpost after this one!  

I had some Eight O'Clock Ground Dark Italian Espresso coffee on hand (did I mention, I love coffee?). The recipe uses a whole pound, but I didn't want to go overboard with a trial run, in case it didn't taste all that wonderful. So, I just halved the recipe, using 8 ounces of ground coffee instead of a pound. You have to steep the coffee grounds in water for, get this, twelve hours! That made time to strain the coffee happening in the middle of the night, so I just let it steep until the next day, and it was no problem.

You have to strain the coffee twice (see pictures), first for the grounds, then for the sediment. Then you just add simple syrup, tuck it in the fridge, and you can make an iced coffee anytime you like! It lasts in the fridge for up to four weeks. Totally sweet!

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