DIY cold brew coffee + golden milk
One of the first gifts that my husband bought me when we first started dating was a cold brew coffee maker. He knew early on that I have a deep and very intense love for coffee and more specifically, cold brew. For those of you unfamiliar with the caffeine phenomenon, cold brew is not simply cold coffee. It is coarsely ground coffee that has steeped in cool water for an extended period of time, usually overnight or for 24 hours. This extracts lots of great coffee flavor without high levels of acidity or bitterness resulting in a delicious iced coffee beverage.
It also packs a punch as it is often times brewed more concentrated than your average cup of joe—cold brew usually packs about 2x the amount of caffeine in its undiluted state. If you’re extra sensitive to caffeine, cold brew can be diluted with water or a mixture of water and milk depending on your preferences. But in my opinion, the flavor of cold brew is so much better than brewed coffee. This all comes down to the coffee beans you’re using so please for the love of coffee do not come at me with your pre-ground Folger’s. Go pick up some good coffee beans and grind them yourself. Visit your local coffee roaster or your favorite coffee shop and pick up the good stuff. You’re looking for your coffee to be medium-coarse ground so that the little bits don’t come through the cheese cloth. That’s the secret here, making a little bundle of ground coffee in a couple of squares of cheesecloth tied up with some butcher’s twine essentially making a caffeine packed tea bag. You can pick up a spice or coffee grinder for about $10 and I swear I use mine so often especially when I’m breaking out my french press for when I’m needing that hot cup of coffee in the a.m.
The other part to this recipe is what I have decided to call golden milk. But basically I wanted a really flavorful infused milk to have with my cold brew. I’ve seen all kinds of trends with golden turmeric lattes and moon milk, whatever the hell that is. So, I threw some of my favorite flavors into some warm milk and let it steep overnight before straining it out and it’s AWESOME. Once you try my easy cold brew method, you’ll never go back to paying $4 for iced coffee ever again!
DIY COLD BREW:
makes 2 quarts of very concentrated cold brew
2 cups good coffee beans
2 quarts water (preferably filtered)
3 14x14” squares of cheese cloth
12” butcher’s twine
1 pitcher or container large enough to hold 2 quarts of liquid
Grind the coffee beans in a coffee grinder until they are coarsely ground. Depending on the capacity of the coffee grinder, you may need to grind the coffee in batches. Layer the pieces of cheesecloth over one another. Place the ground coffee in the middle of the cheesecloth and gather up the cloth around it and tie the butcher’s twine around the top to secure it.
Add water to the pitcher or container. Place the coffee filled cheesecloth in the pitcher and let sit overnight at room temperature, or up to 24 hours. Remove the coffee bag and squeeze out remaining liquid. Can be kept in the fridge for 2 weeks. Depending on your preference, dilute the cold brew with water and ice or a mixture of water, ice and golden milk.
GOLDEN MILK RECIPE:
makes 1 1/2 cups
1 cup whole milk
1/4 cup heavy cream
1 teaspoon ground turmeric
1 vanilla bean, split and scraped of seeds
1 teaspoon dried chamomile flowers
1 cinnamon stick, broken into pieces
1/4 cup raw sugar, honey or maple syrup
In a small sauce pot, warm milk and cream and sugar (or syrup) until sugar is dissolved. Add remaining ingredients and remove from heat. Transfer to a heat-proof container and steep in the fridge overnight. Strain and store for up to 2 weeks.