Iced Cold Brew Coffee

Summertime is the perfect time to enjoy and iced coffee and you don’t have to go to a coffee shop to get it.  Viviana Gurdian from Willows Coffee shows how easy it is to make at home.

Places you can find Willows Coffee:

  • Stillwater Farmers Market (Saturdays Mornings until Oct)
  • Sara’s Tipsy Pies, Stillwater
  • Smith and Trade, Stillwater
  • Marna’s Eatery and Lounge, Robinsdale
  • TailorMade Nutrition, Woodbury

Click here to get four 12-ounce bags of Willows Coffee (shipping included!) for half price.

There is a limited number available so if you miss out, you can still get 20% off your online purchase.  Click here to shop.

Willows Coffee Cold Brew:

1 cup dark roast Willows Coffee
1 cup medium roast Willows Coffee
Combine the grounds with cold water, then let it steep overnight, or for around 15-24 hours.
During this time, the coffee slowly infuses into the water, creating a strong, concentrated brew.

Cold Brew Mojito:

1 cup cold brew
2 teaspoon brown or raw sugar
Fresh mint leaves 7-10 big leaves per serving, plus a cute little sprig to poke on top as a garnish if you’d like.
1/2 cup heavy cream (or milk, half/half, coconut, or almond milk)
1 cup ice cubes


In a shaker (not required), add the sugar and the whole mint leaves. Using a muddler or the back of a wooden spoon, muddle/smash the two together. This breaks down the mint a bit and releases the fragrance and flavor.

Do NOT tear up the leaves, you want them as in tack as possible, so they do not break up and float up through your straw when drinking.

Add the coffee cold brew, cream, and ice cubes.

Put the top of the shaker on tightly. Shake vigorously for about 15 seconds, until your coffee is now ice cold.  Add additional fresh mint leaves for garnish and more ice if desired.


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