Mexican Cold Brew Coffee (Print Me)
Yield: Just under half a gallon
1 1/3 cup coarsely ground coffee
6 cups cold water
6 Tablespoons brown sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 teaspoons almond extract
Place all ingredients in pitcher or large jar, stir then let sit in refrigerator overnight. The next day strain large ground using fine strainer, then strain again lining strainer with cheesecloth for best results (alternately use a french press to strain).
Serve coffee over ice with milk or cream if desired (I love Califa better half). Store left over coffee in refrigerator.
Adapted from: The Velvet Bird