AuthorHeather WallaceCategorycOffeeDifficultyBeginnerHave you made cold brew coffee before? It's super easy, besides the time it sits in the fridge to steep it takes about 5 minutes. How about using coconut water instead of plain old water?
If you've never tried either now is the time and I recommend using coconut water-it gives a bit more depth of flavor.
You can make this recipe using water, and you can steep the coffee grounds for 12 hours at room temperature...however when using coconut water you need to refrigerate it for 24 hours.
Cold brew is a concentrated coffee so you will need to dilute it with equal parts milk or water depending on what type of drink you want...play with flavors to make all kinds of coffee house drinks!
In a large pitcher or bowl combine 1 1/2 cups of coconut water and 1/3 cup of coarse ground coffee. Stir and let sit for 5 minutes. (I used a mason jar)
Add remaining 1/3 cup of coffee grounds and 1 1/2 cups of coconut water, making sure all grounds are wet.
Cover and let steep in refrigerator for 24 hours.
Pass mixture through a fine mesh sieve over a medium sized bowl.
Discard coffee grounds.
Line a clean mesh sieve with a coffee filter or cheesecloth and pass mixture though again.
Discard any remaining sediment.
Store in an airtight container in refrigerator for up to 2 weeks.
In a small saucepan over medium heat whisk 2 cups of brewed coffee, 1/2 teaspoon vanilla extract, and 1/4 cup dulce de leche until caramel is melted.
Pour mixture into ice cube trays and freeze until frozen.
You can use them in many ways, the go great with milk and Kalhua!
Fill a tall glass with dulce de leche ice cubes and drizzle a bit of caramel down the sides of the glass if desired.
Pour cold brew concentrate over ice cubes with equal portions of milk or almond milk.
Enjoy!
Ingredients
Directions
In a large pitcher or bowl combine 1 1/2 cups of coconut water and 1/3 cup of coarse ground coffee. Stir and let sit for 5 minutes. (I used a mason jar)
Add remaining 1/3 cup of coffee grounds and 1 1/2 cups of coconut water, making sure all grounds are wet.
Cover and let steep in refrigerator for 24 hours.
Pass mixture through a fine mesh sieve over a medium sized bowl.
Discard coffee grounds.
Line a clean mesh sieve with a coffee filter or cheesecloth and pass mixture though again.
Discard any remaining sediment.
Store in an airtight container in refrigerator for up to 2 weeks.
In a small saucepan over medium heat whisk 2 cups of brewed coffee, 1/2 teaspoon vanilla extract, and 1/4 cup dulce de leche until caramel is melted.
Pour mixture into ice cube trays and freeze until frozen.
You can use them in many ways, the go great with milk and Kalhua!
Fill a tall glass with dulce de leche ice cubes and drizzle a bit of caramel down the sides of the glass if desired.
Pour cold brew concentrate over ice cubes with equal portions of milk or almond milk.
Enjoy!