Tiny Kitchen Recipes: Easy iced coffee from Thug Kitchen
The delightfully vulgar blogger from L.A. site Thug Kitchen shares a simple recipe for cold-brewed iced coffee.
Thu Aug 22 2013
Photograph courtesy Thug Kitchen
Welcome to Tiny Kitchen Recipes, a feature in which we ask chefs, writers and food bloggers in New York City and beyond to share a recipe with us. Always wallet-friendly, these creations are feasible whether you live to cook or recently stopped using your oven for shoe storage.
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We love the profanity-laced blogger behind Thug Kitchen, a blog with the mission of—and we quote—"HELP[ing] YOUR NARROW DIETARY MINDED ASS EXPLORE SOME FUCKING OPTIONS SO THAT YOU CAN LOOK AND FEEL LIKE A FUCKING CHAMP."
That's a message we can get behind. A Thug Kitchen cookbook will be released in 2014, but until then, you can follow the website for new recipes—and here, we've got their super-easy method for making cold-brewed iced coffee. Try it out for your own frosty glass of "get shit done."
Cold-brewed coffee from Thug Kitchen
- 3/4 cup ground coffee (whatever you got is fine)
- 3 1/2 cups cold water
Put the coffee grounds in the bottom of a large container. If you like coffee with some fucking bite, add another 1/4 cup of grounds. Slowly pour the water over the grounds and stir. Make sure all the grounds get wet because sometimes there are weird dry pockets and then you’re just wasting fucking coffee. Let this sit in the fridge (or on your counter if it's not too fucking hot in your place) overnight or for at least ten hours.
In the morning, strain that shit using a mesh strainer. You know, the ones that look like a screen door. If you have the time, strain one more time through a paper coffee filter to get out the last of the grounds (or don’t and just deal with a couple rogue grounds in your drink). Serve over ice and with some almond milk if that’s your thing.
Makes about 3.5 cups of coffee (triple this recipe and keep the extra in the fridge all week).
Thug Kitchen is an L.A.–based blog with a focus on vegan recipes.
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Editor: Marley Lynch (@marleyasinbob)