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.
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.