Infused Coffee Ice Cubes

• 2 cups filtered water
• 4-6 tablespoons freshly ground fresh Arabica coffee beans, depending upon desired strength
• 2 tablespoons fresh grated orange zest (cara cara preferred) divided
• 2 teaspoons Meyer lemon zest, divided, optional
• 2 teaspoons fresh grated ginger, divided
• 1 teaspoon ground fennel seeds, divided
• 1/2 teaspoon cardamom seeds, crushed, divided
• optional sweetener-Muscovado or turbinado sugar, to taste

1. Bring the water to a near boil. Spoon in the ground coffee beans, with half the zest and spices to a cone filter. Add the remaining zest and spices into the brewing pot. Slowly pour over 1/4 cup of the hot water into the filter. Let if brew slowly through the mix. Wait one minute. Then slowly pour the remaining water in the filter to complete the brew. Sweeten to taste if you like. Let cool.
2. Pour the cooled coffee (with the zest in or strained out) into an ice cube tray. Freeze overnight. Release the cubes and place in an air tight container or ziplock bag for future use. Label and note the ingredients you used in the batch: You may want to make other batches with other variations, and you will want to know the differences. Wash out the ice cube tray to prevent staining.

water, freshly ground, lemon zest, ginger, ground fennel seeds, cardamom seeds, muscovado

Taken from food52.com/recipes/11286-infused-coffee-ice-cubes (may not work)