Magical Coffee

Since I’m currently sitting smack dab in the middle of coffee territory, i.e. Costa Rica, I figured I’d share a recipe for cold brewed coffee with you. This is one of those recipes that is more like a guideline. While I suggest you stick to the basic technique (if you can call mixing ingredients and putting them in the fridge a technique), I recommend playing around with the spices to find a combination you love. Here are some suggestions:

- Fennel seeds and almond extract

- Lavender and vanilla bean (slice the vanilla bean in half length wise before adding it)

- Ginger and cardamom

- Vanilla extract and raspberries (mash the raspberries slightly before tossing them, and their juices, in)

- Clover, peppercorn, and cinnamon

- Peppermint extract and cocoa powder or chocolate extract

As a disclaimer, I don’t like my coffee sweetened. If you do, add sugar (white or brown), honey, or maple syrup to the suggestions above or the recipe below. I won’t be offended. I promise.

Magical Coffee

adapted from Food52 via the New York Times

Makes 2 drinks

1/3 cup coarsely ground coffee coarsely ground coffee

1 1/2 cups water

1/2 teaspoon cinnamon

1/2 teaspoon whole cloves (if using ground, reduce to 1/4 teaspoon)

1/4 teaspoon orange zest

Milk, half and half, or cream, to taste

In a jar, stir the ground coffee, water, cinnamon, cloves, and orange zest. Cover and refrigerate overnight or for at least 8 hours.

The next day, pour the coffee base through a sieve or strainer into a bowl, then strain back into the rinsed jar for easy storage. Fill a tall glass halfway with ice. Pour in coffee until glass is about 3/4 full. If desired, add milk, half and half, or cream to taste.

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1 Comment

Filed under Breakfast and Brunch, Drinks

One response to “Magical Coffee

  1. Audrey Sostak

    Hey, this sounds good, especially when you’re on the road with no Mr Coffee on hand!

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