COLD BREW COFFEE
High in caffeine, this iced cold brew coffee will keep you cool on hot days while giving you the boost you need - an ultra refreshing kick-start to the day
Provided by Miriam Nice
Categories Drink
Time 5m
Yield makes 200ml
Number Of Ingredients 3
Steps:
- Put 400ml cold water into a large jug or jar and add the coffee grounds, but do not stir the mixture. Cover and leave to steep for 24hrs.
- Gently stir the mixture then pour it through a funnel or sieve lined with coffee filter paper (or a sheet of kitchen paper) into another large jug. This concentrate will keep in the fridge for 2-3 days.
- To serve dilute 1 part cold brew with 2 parts still or sparkling water (or to your taste) and serve with lots of ice.
Nutrition Facts : Protein 0.1 grams protein, Sodium 0.01 milligram of sodium
EASY STARBUCKS® REPLICATED COLD BREW COFFEE
Like many people, I enjoy iced coffee at any time of the year. It is just one of those things that never seems to get old. But who wants to go pay 5 dollars every day and wait another 5 to 10 minutes to get it made for them? Haha, not many. My goal was to find a super cheap and easy way to make cold-brewed coffee that tasted just like Starbucks®, and boy did I hit the nail on the head for this one. Here is an easy, homemade way to remake your favorite drink for a price anyone can afford!
Provided by Samuel Vassar
Categories Drinks Recipes Coffee Drinks Recipes
Time 20h10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine water and ground coffee in a French press; stir to ensure coffee is evenly mixed with water. Push the plunger halfway down slowly. Let coffee steep at room temperature for 20 to 24 hours.
- Mix milk and sugar in a pitcher until sugar is dissolved. Push French press plunger all way the down; pour coffee over the cream. Divide coffee mixture among 4 glasses; top with ice.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 19.4 g, Cholesterol 9.8 mg, Fat 2.4 g, Protein 4.3 g, SaturatedFat 1.5 g, Sodium 63.1 mg, Sugar 18.2 g
COLD-BREW COFFEE
Cold brewing reduces the acidity of coffee, which enhances its natural sweetness and complex flavors. Even those who take hot coffee with sugar and cream might find themselves sipping cold brew plain. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Place the coffee grounds in a clean glass container. Pour hot water over the grounds; let stand 10 minutes. Stir in cold water. Cover and refrigerate for 12-24 hours. (The longer the coffee sits, the stronger the flavor.), Strain the coffee through a fine mesh sieve; discard grounds. Strain the coffee again through a coffee filter; discard grounds. Serve over ice, with milk or cream if desired. Store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 2 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
COLD BREW ICED COFFEE
Delicious iced coffee. The cold brew method guarantees a drink that's refreshing without being bitter.
Provided by rpitingolo
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 12h5m
Yield 2
Number Of Ingredients 3
Steps:
- Place the coffee grounds into the bottom of a 34-ounce or larger French press.
- Pour cold water over coffee grounds. Stir with a wooden spoon or chopstick until incorporated, 10 to 15 seconds.
- Place the French press in the refrigerator for 12 to 24 hours.
- Press down on the French press to separate water from coffee grounds. Divide coffee among 2 glasses; top with ice.
Nutrition Facts : Calories 14.9 calories, Carbohydrate 3 g, Protein 0.7 g, Sodium 36.6 mg
COLD BREW COFFEE ICE CREAM
Coffee ice cream is my favorite flavor, and I wanted to see if I could use the cold brew technique to get pure coffee flavor in the base. I think it worked very well. I added chunks of ganache and cacao nibs after churning the ice cream. You can try any add-ins you like!
Provided by LauraF
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 18h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.
- Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
- Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.
- Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
- Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 20.4 g, Cholesterol 84.8 mg, Fat 22.7 g, Protein 3.6 g, SaturatedFat 14.2 g, Sodium 56.4 mg, Sugar 17.2 g
TOASTED COCONUT COLD-BREW ICED COFFEE
This refreshing drink gets infused with rich coconut flavor in two ways: a nutty, toasted coconut syrup and a creamy coconut milk floater.
Provided by Kat Boytsova
Categories Drinks Coffee Summer Coconut Non-Alcoholic
Yield 1 serving
Number Of Ingredients 7
Steps:
- Make the toasted coconut syrup:
- Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
- Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
- Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
- Make the drink:
- Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
- Do Ahead
- Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.
SUNNY'S COLD BREW COCONUT COFFEE
Steps:
- In a large pitcher add the coffee, coconut and 3 cups water. Stir and refrigerate, stirring every few hours, at least 8 hours or up to overnight.
- Wet a paper towel or use a coffee filter placed in a fine mesh sieve over a pitcher. Pour the cold-brewed coffee into the lined sieve and allow it to drip into the pitcher beneath. Push through gently at the end to get the last bit of coffee. Add the evaporated milk to taste, then sweeten if desired and serve over ice.
DIY COLD-BREW COFFEE
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 2
Steps:
- Combine 1/2 pound coffee grounds with 6 cups cold water in a large pitcher or glass jar. Let stand 5 minutes.
- Add remaining coffee grounds and 3 cups cold water, making sure all the grounds are wet. Cover, and let steep, at room temperature for 12 hours or in the refrigerator for 24 hours.
- Pass mixture through a fine sieve set over a medium bowl; discard coffee grounds. Line sieve with a standard coffee filter and pass mixture through again; discarding any remaining sediment. Pour coffee concentrate into an airtight container and refrigerate for up to 2 weeks.
- To serve, dilute concentrate with an equal proportion of water or milk.
GEVALIA COLD BREW COFFEE
This is the easiest way to make coffee. Cold brew coffee is known for being a smoother and less acidic cup of coffee compared to regular hot brewed coffee. This recipe make a nice batch of coffee to have on hand in the refrigerator.
Provided by My Food and Family
Categories Home
Time 12h10m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 2
Steps:
- Add water to coffee grounds in 2-qt. pitcher; stir well. Cover with plastic wrap.
- Let stand at room temperature 12 hours.
- Line fine-mesh strainer with coffee filter; place over medium bowl. Slowly pour coffee, in small batches, through filter; let stand until all the coffee is strained. Discard filter and grounds.
- Pour strained coffee back into pitcher.
- Refrigerate up to 1 week.
- FOR EACH SERVING:
- Pour 3/4 cup cold brew coffee into tall glass. Add 3/4 cup water; stir. Add ice cubes.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COCONUT COLD BREW COFFEE
Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups. If you're in the habit of buying an iced coffee from a shop every day, this economical homemade version will reduce your plastic use and save you time.
Provided by Kat Boytsova
Categories Bon Appétit Drink Drinks Coffee Non-Alcoholic Coconut Brunch Quick and Healthy Soy Free Peanut Free Wheat/Gluten-Free
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Place coffee and coconut in large bowl, jar, or pot. Slowly pour in 8 cups cool water and stir very gently until grounds are just moistened. Cover and chill 24 hours.
- Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds. Line sieve with a coffee filter and add as much coffee as will fit. Strain gradually into a 1-qt. airtight container or jar, adding more coffee as space is available until all the coffee has been added. Allow grounds to sit in strainer and continue to drip 20 minutes.
- To serve, pour 1/2 cup coffee into an ice-filled glass; add ½ cup milk and 1 tsp. maple syrup and stir to combine.
- Do Ahead
- Cold brew (without milk and maple syrup) can be made 2 weeks ahead. Keep chilled.
GEVALIA CHOCOLATE-HAZELNUT COLD BREW ICED COFFEE
Brew up a satisfying cup of joe with the GEVALIA Chocolate-Hazelnut Cold Brew Coffee recipe. GEVALIA Chocolate-Hazelnut Cold Brew Coffee will become your iced coffee favorite, a great treat for first-thing in the morning-or anytime!
Provided by My Food and Family
Categories Recipes for Drinks
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Whisk together chocolate-hazelnut spread and coffee concentrate in small bowl until blended.
- Stir in milk.
- Serve over ice in tall glass.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 29 g, Protein 9 g
COLD BREW COFFEE, PRO STYLE
Camila Ramos, a founder of the Miami coffee shop All Day, has worked out a formulation that will appeal to coffee obsessives who are ready to take their cold brew to the next level. All Day uses paper filter bags from the brand Toddy. These filters can rip, so you should first line the steeping container with a large reusable food-safe nylon mesh bag. The steeping container must be large enough so that the coffee and water take up no more than two-thirds of the volume. Look for a local roaster, as they roast beans for the water in your area, and try to buy beans that have been roasted 21 to 28 days earlier. (You can always buy a younger coffee and let it rest.) Fresher coffees tend to be more volatile in cold brew. This recipe calls for gently agitating the coffee slurry for a full 5 minutes, which will feel like an eternity. Don't cut it short. This step is crucial to the extraction process, and will give your cold brew coffee a more dynamic flavor.
Provided by Oliver Strand
Categories project
Time 6h
Yield About 1 1/2 quarts/1 1/2 liters coffee concentrate
Number Of Ingredients 2
Steps:
- Grind coffee at a medium setting: slightly finer than what you would use for a French press and slightly coarser than what you would use for a pour-over.
- Line a 4-quart/4-liter container with the nylon mesh bag, draping the edges over the side of the pot. Place the paper filter bag in the mesh one, folding over the top of the paper filter to form a cuff to give it some structure.
- Add ground coffee to the paper filter bag. Pour 1 quart/1 liter of water onto the grounds, and gently stir the slurry with a wide spoon for 5 minutes. It's important to stir for the full period of time. Add remaining water.
- Twist close the top of the paper filter bag. (You can tie it with a piece of string.) Set a timer for 5 hours 30 minutes. During this time, do not move or otherwise agitate the container.
- After the brewing time elapses, gently lift the mesh bag out of container, and place it into a large metal strainer set on top of the steeping pot. Drain for 10 to 15 minutes. Discard the filter bag with the grounds, and decant the cold-brewed coffee concentrate into a clean 1 1/2-quart/1 1/2-liter carafe or jar with an airtight lid. Pour gently so that any remaining sediment is left behind in the pot.
- To make a cold brew drink, pour three parts concentrate over ice and dilute with two parts water. For a richer flavor, dilute with milk. For a hot drink, combine coffee with hot water or milk. The concentrate will last 2 weeks refrigerated.
Nutrition Facts : @context http, UnsaturatedFat 0 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams
COLD-BREW ICED COFFEE CONCENTRATE
Provided by Rachel Sanders
Categories Coffee Non-Alcoholic Summer Bon Appétit Drink
Yield Makes 5 cups concentrate
Number Of Ingredients 4
Steps:
- Place ground coffee in a large container. Gradually add 7 cups cold water. Stir gently to be sure all grounds are moistened. Cover with a layer of cheesecloth. Let stand at room temperature for 15 hours.
- Remove cheesecloth and use it to line a fine-mesh sieve set over a large pitcher. Pour coffee through sieve into pitcher (do not stir); rinse jar and set aside. Discard cheesecloth with solids.
- Line same sieve with a large coffee filter and set over reserved jar. Strain coffee through sieve into jar. (It may take up to 45 minutes for all of the coffee to drip through; do not stir or coffee may become cloudy.) Cover and chill. DO AHEAD: Coffee concentrate can be made 2 weeks ahead. Keep chilled.
- Fill a glass with ice. Dilute 1 part coffee concentrate with 1 part milk, if desired, or water.
COLD-BREW COFFEE
If you're using a commercial cold-brew maker like a Toddy, follow the manufacturer's instructions for mixing and filtering. Feel free to play around with how you dilute this-you might prefer a stronger or weaker coffee than the one suggested here. And coffee-heads the world over agree: cold-brew is only as good as the beans it's made with.
Provided by Sam Worley
Categories Coffee Drink Drinks Non-Alcoholic Breakfast No-Cook Iced Coffee Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups coffee concentrate
Number Of Ingredients 4
Steps:
- Place ground coffee in 12-cup container. Slowly pour 6 cups cool water over grounds. Stir very gently just until grounds are moistened. Seal container and chill 24 hours.
- Strain coffee grounds through a fine-mesh sieve into a large measuring cup or bowl. Strain again through coffee filter into a large bowl or 3-cup (or larger) resealable container. (Alternately, skip the straining and use a thick filter, like for a Chemex.) To serve, pour over ice and dilute 1:1 with water or milk.
CINNAMON TOAST CRUNCH® COLD BREW COFFEE
Sweeten your iced coffee with a favorite morning flavor: milk infused with Cinnamon Toast Crunch cereal. Top it with whipped cream, caramel drizzle and a sprinkling of cereal. Talk about a Pick Me Up.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 5
Number Of Ingredients 8
Steps:
- Grind coffee into medium-fine grounds. Place coffee in large glass container. Stir in cold water. Cover and refrigerate 24 hours. Strain coffee through fine mesh strainer. Strain again through coffee filter; discard grounds.
- Heat oven to 300°F. Line 15x10x1-inch pan with foil. Spread 3 cups cereal in pan. Bake 10 minutes; stir. Bake 5 minutes longer or until toasted. Cool 10 minutes. Add toasted cereal to large bowl. Add milk; stir. Refrigerate 30 minutes. Strain milk mixture through strainer; discard solids.
- In 2-quart glass pitcher, stir together cold coffee and milk mixture. To serve, pour into glasses filled with ice; top with whipped cream, caramel sauce and crushed cereal.
Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 g, TransFat 0 g
VEGAN PUMPKIN CREAM COLD BREW COFFEE
Fall served up cold. A chilled coconut-milk-based pumpkin cream tops icy cold brew for the perfect bridge between summer and fall. Give yourself lead time with this one: The cream floats best when it's refrigerated first.
Provided by Kare for Kitchen Treaty
Time 2h5m
Number Of Ingredients 10
Steps:
- Fill your glass 3/4 of the way full of ice.
- Pour coffee in about 2/3 full.
- Give your pumpkin cream a good shake (it may have separated a bit while chilling). Spoon pumpkin cream over the top until glass is filled.
- Sprinkle a bit of pumpkin spice mix over the top and serve.
COLD-BREW ICED COFFEE CONCENTRATE
Steps:
- 1. Place ground coffee in a large glass container. 2. Gradually add 7 cups cold water, stirring gently to be sure all grounds are moistened. 3. Cover and let stand at room temperature for 12 - 15 hours. 4. Strain coffee though a fine-mesh sieve set over a large glass container (do not stir). 5. Strain coffee a second time using a coffee filter lined sieve and set over glass storage jar. (It may take up to 45 minutes for all of the coffee to drip through; do not stir or coffee may become cloudy.) 6. Cover and store chilled for up to 2 weeks. 7. To serve: ICED: Fill a glass with ice. Dilute 1 part coffee concentrate with 1 part milk or water. CAFE LATTE: Dilute 1 part coffee concentrate with 1 part milk. Heat in microwave.
COLD BREW COFFEE BUTTERCREAM
The incredible punch of flavor from this buttercream comes from the super-strong cold brew incorporated into the meringue, and the brown sugar adds a delicious caramel undertone! Try it, it is entirely worth the effort.
Provided by Milkmoon Kitchen
Categories Dessert
Time 40m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Place your coarsely-ground coffee beans in a lidded container and add the 4 cups water, stirring to fully saturate the beans. Cover and keep in the fridge or just on the counter overnight, or at least 8 hours. Strain through a cheesecloth or a clean dish towel you don't mind staining, and set the cold brew aside, discarding the used grounds.
- Place your powdered egg whites (if using) in a small bowl and top off with the 14 tablespoons cold brew. Whisk gently but vigorously until you no longer see lumps. Pour into the bowl of your stand mixer and set aside.
- Place the 1/2 cup cold brew into a large, deep saucepan and add the brown sugar. It is important that the saucepan be deep because brown sugar syrup tends to boil up higher than white sugar, and you don't want to have to deal with a syrup spill, trust me! Set over medium heat, stirring occasionally. Use a pastry brush dipped in water to melt the sugar crystals that form on the sides of the pan. When the syrup begins to boil, reduce the heat to low and insert a candy thermometer into the syrup. Allow it to continue to boil while moving on to the next step.
- Using the whisk attachment, whip the whites until frothy. Then, if using, sprinkle in the pinch of cream of tartar (this improves the strength of the meringue).
- Keeping an eye on the temperature of the sugar syrup, increase the speed of the mixer to high to achieve stiff peaks. Ideally, you will time this to coincide with the sugar syrup reaching 240° F. If your whites reach stiff peaks before the sugar syrup reaches the correct temperature, reduce the mixer speed to the lowest setting and leave running until the syrup is ready.
- When the syrup reaches 240° F, increase the mixer speed to the highest setting. Remove the saucepan from the heat and slowly pour the hot syrup down the side of the bowl into the egg whites, being very careful to avoid allowing the stream to hit the whisk and spatter. Pour slowly and steadily until all the syrup has been added, and continue beating the meringue until it becomes light and fluffy and holds its shape exactly when the beater is removed, roughly 3-5 minutes.
- After this time, the meringue may still be hot-if so, place the bowl in the refrigerator (or freezer) for 10-15 minutes until it has cooled all the way through.
- When the meringue has cooled, place the bowl back on the mixer, replacing the whisk with the paddle attachment. Begin mixing on low, and add the butter 1/4 cup (half a stick) at a time, beating well after each addition. Once the butter is added, increase the speed to medium and beat the buttercream until it becomes light and fluffy. It may look soupy or curdled shortly after all the butter is added-this is okay! Just keep on beating it and it will whip up into a light, fluffy cloud.
- Add the vanilla additional grounds, if using, and beat on low speed until incorporated. Use straight away or keep in the refrigerator for up to 2 weeks in an airtight container, bringing to room temperature and beating until smooth to use.
- Enjoy!
Nutrition Facts : Calories 743.8, Fat 61.4, SaturatedFat 38.9, Cholesterol 162.7, Sodium 61, Carbohydrate 48.3, Sugar 47.8, Protein 3.1
GEVALIA COLD BREW RISE & SHINE LEMON ICED COFFEE
Steps:
- Add 3-1/2 cups water to coffee grounds in 2-qt. pitcher; stir. Cover. Let stand at room temperature 12 hours.
- Line fine-mesh strainer with coffee filter; place strainer over medium bowl. Pour coffee, in small batches, through filter; let stand until all the coffee is strained before adding next batch of coffee. Discard coffee grounds. Return strained coffee to pitcher. Stir in 2 cups of the remaining water.
- Refrigerate 2 hours or until chilled.
- Meanwhile, microwave remaining 1/2 cup water in medium microwaveable bowl on HIGH 1-1/2 min. or until water comes to boil. Add sugar, lemon zest and vanilla; stir until sugar is dissolved. Let stand 3 min.; strain sugar syrup into separate bowl. Discard strained solids. Refrigerate syrup until ready to use.
- FOR EACH SERVING:
- Mix 1-1/2 cups coffee and 3 Tbsp. sugar syrup until blended. Serve over ice in tall glass.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0.812 g, Sugar 0 g, Protein 0 g
SOUS VIDE "COLD BREW" COFFEE
This method mimics the traditional time-consuming method of making cold-brew coffee in the fridge, but in 2 hours instead of 24! The warm water temperature is kept low enough to speed up the cold-brew process, but not hot enough to release the bitter, acidic flavors you get from hot-brewed drip coffee. The result is a super smooth brew that you'll want to make again and again. Use your favorite fresh-ground coffee for best results.
Provided by France C
Categories Drinks Recipes Coffee Drinks Recipes
Time 2h10m
Yield 8
Number Of Ingredients 3
Steps:
- Place 1/4 cup coffee grounds into each jar, then top with water. Screw on the lids until just barely tightened; do not overtighten.
- Fill a large pot with enough water to cover the jars completely and place a sous vide immersion cooker into the water. Set temperature to 150 degrees F (65 degrees C) according to manufacturer's directions.
- Submerge mason jars into the water bath and set timer for 2 hours.
- Remove jars to a cooling rack and let cool until easily handled. Strain the mixture through a coffee filter to stop the steeping process. Pour over ice and serve, or return to rinsed-out jars and store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 5.9 calories, Carbohydrate 1.2 g, Protein 0.3 g, Sodium 13 mg
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