RECIPE TEN: Thursday June 1 - Cold press coffee with vanilla syrup

BACK STORY:
Saw this on the daily NY Times digest. This is delicious and how I order my coffee in the summer. I wanted to try making it at home to see if it was easy/cheap. It is.

NOTES:
I don't have a mesh strainer so tried to use a coffee filter. This just spilled coffee all over the counter. A strainer would be best, so I'll have to get one because this is so easy and cheap it will be all I drink (probably out of a mason jar) all summer long.

STARS: 
5 out of 5. Easy to follow and delicious for days.

RECIPE:
https://cooking.nytimes.com/recipes/1017355-cold-brewed-iced-coffee

INGREDIENTS

• ⅓ cup ground coffee (medium-coarse grind is best)
•  Milk (optional)

PREPARATION

1. In a jar, stir together coffee and 1 1/2 cups cold water. Cover and let rest at room temperature overnight or 12 hours
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
3. http://www.mybakingaddiction.com/homemade-vanilla-coffee-syrup/

4. Ingredients:

   • 1 3/4 cups water
   • 1 1/2 cups granulated sugar
   • 1/2 cup packed light brown sugar
   • 1 vanilla bean, split in half
   • 2 teaspoons vanilla extract

   Directions:

5. 1. In a medium saucepan over medium-high heat, whisk together water, sugar, and vanilla bean.
   2. Bring to a boil and reduce heat.
   3. Simmer for about five minutes - the sugar should be completely dissolved.
   4. Remove from heat and stir in vanilla extract.
   5. Once simple syrup has cooled, remove the vanilla bean and pour the syrup into a glass jar or bottle.
   6. Store in refrigerator.