Have we ever discussed my coffee habit? It’s pretty embarrassing the amount of money I have spent on going out to coffee in my life. I just never got into the habit of making my own in the morning, but I did fall very easily into the habit of going to Dutch Bros TWICE a day. Somehow my bank account and I cannot seem to agree on this habit. Shocking, right?

Anyway, I don’t remember exactly when it was that I discovered toddy–probably a little over a year ago. Toddy is basically the best, smoothest, and most caffeinated way to drink coffee. Pretty much, it wins in every coffee contest ever.

And did I mention it is ridiculously easy to make? It does take just over 24 start to finish, but really most of that time you are sleeping, baking, and eating fro yo. Or…at least that’s what I was doing… 😉

This is literally the best coffee I have ever tasted. Better than any coffee shop, better than any latte. It comes out so smooth with next to no bitterness, and full of bold flavor. It doesn’t need a whole lot–a little sweetener and some almond milk will do ya, but if you like sweeter, creamier coffee, it’s your cup o’ jo! You can make it however you want. Add chocolate syrup and make an iced mocha, blend it up into a homemade frappe, or put some in your brownies!

Okay, let’s get started. The first thing you need is a 2.5 gallon airtight container (or 1.75 for a half batch), and 1 lb of coarsely ground coffee. I like a strong, bold coffee, but use whatever you like. Pour that coffee right into your container.

Then top it with 2 gallons of purified water. If you want, you can also stick a vanilla bean in there to add some flavor. I do sometimes, and I love it!

Give it a little pat down at the top to make sure all of the coffee is incorporated into the water, and not just floating at the top. I don’t mess around with the possibility of losing coffee flavor!

Cover and store for 24 (or up to 36) hours. You can let this happen in the fridge, or at room temperature. It is completely up to you. I usually don’t have room in the fridge, so I stick to room temperature. Once your 24-36 are up, take a fine mesh strainer to scoop out as much of the coffee grounds as possible.

Rinse our your strainer, then set it on top of a 1 gallon jug–you will need two of these because you end up with about 1.75 gallons of coffee when all is said and done. Top the strainer with a double layer of cheesecloth. Use a measuring cup to pour coffee over the strainer. You may just pour from your container if you wish, but that sounds like a coffee disaster for an accident prone gal like yours truly. You might be better at that sort of thing than me, however…

Once you’ve filtered all of the coffee, you are DONE! Store your coffee jugs in the fridge. It is important to note, this recipe creates a coffee CONCENTRATE. When you make your coffee, add an inch or 2 of water to your cup to dilute it a bit. Trust me, I love strong coffee as much as anyway, but it does need to be diluted a bit. Do some trial and error to figure out the best balance for you. Serve it over ice with whatever cream and sweetener you like.

I have officially kicked my coffee shop habit to the curb (with the exception of going with friends on occasion–just like eating out is fun occasionally!) with this stuff. I am in love, obsessed, over the moon for it. It’s super easy, full proof, and super budget friendly. It’s about a $30 investment for all the storage initially, but that’s a one time deal, and then you’re set! Not to mention, there is nothing to brew in the morning! I wake up, poor myself a glass, and go about my breakfasting/blog reading. You will love it!