Rosemary Iced Coffee (includes rosemary simple syrup & coffee cold brew method)

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My name is Aimee and I'm an iced coffee addict. I make it at home, regularly drive through Starbucks and McDonalds, and crave it almost all the time. My Keurig maker has an iced coffee setting (which means it makes the coffee super concentrated so you can easily ice it down and still have a cup of strong coffee in your hand) but those little cups get pricey after awhile when you're drinking 3-4 iced coffees a day! I knew there had to be a cheaper way but without a traditional coffee maker at home anymore, I wasn't sure what that was.

Until now.

I've never even heard of a cold brew method before but since it didn't take any special equipment, and makes a huge batch, I was giddy to try it.

Then, when I came across a rosemary flavored simple syrup on The Novice Chef (and anything rosemary catches my attention!) I knew it was meant to be.

I found the iced coffee cold brew method on The Pioneer Woman. When it says to use a large container, it's not lying. I pulled out the largest container I had at home which was my huge stock pot. It just barely fit:

But the next morning when I strained it and gave it a try, it tasted perfect! The coffee is nice and strong, perfect for adding cream, syrup, and ice to. I drink my hot coffee black but love some cream/milk and sweetener in my iced coffee and this was perfect.

The syrup is a basic simple syrup (a must for sweetening iced beverages!) that you just add fresh rosemary to. It's very good; I really loved the rosemary flavor in the coffee.

Rosemary Simple Syrup
3-5 fresh Rosemary Sprigs
1 ½ cup sugar
1 cup water

Bring sugar and water to a light boil, stirring constantly, until sugar is completely dissolved. Add Rosemary and allow water to still slightly boil for about 5 minutes. Reduce heat to low for another 10 minutes, continuing to stir frequently. Turn off heat and allow rosemary to sit in mixture for another 15-30 minutes. The more you let it sit, the more potent the flavor will be. Place in mason jar and keep in fridge for up to 2 weeks.

Iced Coffee
1 pound Ground Coffee (good, Rich Roast)
8 quarts Cold Water
Whatever cream, milk, syrup you like

In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.

Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.

Place coffee liquid in the fridge and allow to cool. Use as needed.