When is the last time you had a quiet moment to relax with a good book under a warm summer breeze?
I can’t remember either, but I do know an Iced Orange Coffee will make the preschool pick up a little less taxing.
A local mailer arrived the other day full of coupons and a few summer recipes to be used with the store’s special infuser. Including one for an Iced Orange Coffee.
As a woman with a serious coffee habit, I had to give it a try. With a little recipe tweaking, the infusion process can be managed with a basic pitcher, strainer and coffee filter. No fancy infuser required. My recipe follows this post.
To add to your mid afternoon indulgence dip unused orange sections in chocolate and chill to set. The chocolate has a great snap and the orange stays incredibly juicy. I promise, you will never eat artificially flavored chocolate again.The real stuff is just too good to compare.
Wouldn’t this be fun for a Mother’s Day Brunch, or any time all the children are napping at the same time?
“To quite moments, and simple indulgences! Sláinte!”
- Zest from 2 oranges
- 2 cups of ground coffee
- 2 quarts of filtered water
- dark chcolate
- Remove zest from both oranges. Peal and section orange and set aside.
- Com and bine coffee, zest and water in pitcher. Cover. Leave at room temperature for 24 hours.
- Melt chocolate and dip oranges.
- Line fine mesh strainer with coffee filter. Strain coffee. Repeat several times as needed to remove grounds.
- Serve coffee over ice with chocolate covered oranges.