Type what you have

Ingredients

• ✓ coffee filter
• coffee bean
• water
• cheesecloth

Instructions

1. 1 Put coffee grounds in a large container. Slowly pour water over grounds.
2. 2 Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours.
3. 3 Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.

By Cazuela

Ingredients

• ✓ coffee filter
• water
• coffee bean
• cheesecloth
• milk
• sweetened condensed milk
• sugar
• sugar
• cocoa powder
• water

Instructions

1. 1 Mix 6 cups water and coffee in a 1/2-gallon jar (such as Ball) until grounds are completely saturated. Steep for 24 hours at room temperature, stirring occasionally.
2. 2 Transfer coffee to the refrigerator and chill for 1 hour.
3. 3 Place a small colander on top of a tall, lidded plastic container. Line the colander with a 6-inch square of cheesecloth; fit a coffee filter on top.
4. 4 Pour about 1 cup of the coffee into the colander until filter begins to clog. Lift the corners of the cheesecloth carefully; twist the cloth and filter to extract the liquid. Drain the remaining liquid 1 cup at a time, using a new coffee filter each time. Repeat the process with the grounds, filtering 1 cup at a time; squeeze out as much liquid as you can. Refrigerate the concentrate until ready to use.
5. 5 Combine concentrate, 1% milk, and condensed milk in a 1/2-gallon jar.
6. 6 Dissolve 3 tablespoons plus 1 teaspoon sugar and cocoa powder together in a bowl of hot tap water. Add to the coffee-milk mixture; cover the jar and shake well.

By Steve Woznicka

Ingredients

• ✓ coffee filter
• grain alcohol
• lemon
• jug
• water
• white sugar
• wine bottle
• cork

Instructions

1. 1 Combine grain alcohol and lemon peels in a 1-gallon jug; seal with a tight-fitting lid. Place in a cool, dark place for 1 month. Swirl contents of jug every few days.
2. 2 Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
3. 3 Meanwhile, place a sieve over a large bowl; line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment, replacing filters as needed until all mixture has been strained. Strain once more to ensure all sediment has been removed. Discard coffee filters and peels.
4. 4 Add enough simple syrup to alcohol mixture to reach desired alcohol-by-volume percentage; refer to an alcohol content calculator.
5. 5 Divide limoncello among 6 sterilized wine bottles; seal with clean corks. Rest in a cool, dark place for 1 month, swirling every few days. Strain limoncello through a coffee-filter-lined sieve to remove any leftover sediment if desired.
6. 6 Place 1 bottle limoncello in the freezer; serve icy-cold. Store remaining 5 bottles at room temperature.

By Arizona Desert Flower

Ingredients

• ✓ coffee filter
• vanilla yogurt
• half and half
• orange fruit drink mix
• sweetened condensed milk

Instructions

1. 1 Line a fine-mesh sieve with a coffee filter. Pour yogurt into the sieve set over a measuring cup; drain in the refrigerator until about 1/2 cup whey is collected, about 8 hours.
2. 2 Whisk half-and-half and drink mix in a large bowl. Stir in strained yogurt and sweetened condensed milk until smooth.
3. 3 Pour mixture into and ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze about 2 hours.

By zeebee