As much as we are enjoying our latest indulgence of cold brewed coffee and vanilla almond milk now… I can only imagine making this by the gallons in summer.It started with ummmm, let’s see, maybe an article from one of my magazines and/or just a few blog post readings such as Food 52 and The Kitchn. These are for iced coffee. I’m saving the ice for summer and just having it cold.
A little fact about me- I am a magazine JUNKIE and have subscriptions to: Hobby Farm, Bee Culture, Culture Magazine (cheese), Yoga Journal (I’ve recently converted), Women’s Health, Oprah, MS Living, Elle Decor, House Beautiful, Country Living, Bon Appetit,and I’m down to the last of my German Food and Travel. The decor ones are short lived as they are usually the add for $5 special. I have stacks of saved French,UK,Australian and German issues. They are all interesting and I love to peruse them now and again.
Cold brewed coffee is quite a simple process of soaking medium ground coffee beans overnight for 12-15 hours
You’ll find different ratios for coffee to water but my ratio has been 1 cup ground coffee for about 4 cups of water. I think you just need to play with it a little. I switch it up between our local french roasted coffee from Local Goods (higher oil content) or Herkimer drip blend (a drier bean) from Seattle. And from here- some will used it as a concentrate with the original four cups giving 6-8 cups of coffee. I find I like my ratio virtually straight up. I’ll add up to a 1/2 cup of the vanilla almond milk to 8-12oz cold coffee.
AND with the idea of cold pressed coffee being less acidic and thus better for a little elbow joint pain I’ve been trying to keep at bay, we’ve been drinking this pretty regularly now. Check out this informative NYTimes article on cold brewing coffee as well as tea where they will also mention less caffeine and a smoother flavor.
Strain brewed coffee
And keep in a sealed container in the fridge. I’m making enough for a couple days about every 2-3 days. I’ve read you can keep cold brewed coffee up to a week but in my opinion the flavor starts turning a little bitter.The vanilla almond milk also starts the night before with one cup organic almonds soaking in cold, preferably filtered water for 12 hours. I have also read that a minimum of 2-4 hours can suffice.
Strain out the soaking water Place soaked almonds in a blender with 2-3 cups of water. Now I know that is an annoyingly large variable with the water. I’ve seen anywhere from 2-3.5 cups of water used. The first batch I did with 2 cups water and it was lovely and rich. The second batch with 3 cups water, and it was a little thin at first but came together ok the second day… I’ve settled on 2.5 cups for 1 cup almonds.
I used a whole vanilla bean the first batch then moved to 1 tablespoon of Beanilla’s 2 fold madagascar extract.
Puree this for 2-3 minutes till almonds are completely pulverized. Then pull out the butter muslin once more to strain the nut matter from the liquid.
Next job is re-cycling the almond refuse. We could pretend it’s ice cream.
The first batch I also used 2 cups of almonds and it was too much to use in just a couple days. Ollie still uses milk on his Meusli… – print recipe here- yes- the link is spelled wrong. I NEVER can remember the u comes first.. even after three years in Germany!
Pouring and shooting
One of my favorite kitchen gadgets is the aerolatte frother- for a quick foam and sometimes even to whip one or two tablespoons of cream.
It’s really not a lot of work once you get in the rythym every 2-3 days or 4 if you want to stretch it out. I’ve tried heating it up but I just don’t think it’s as yummy. I’ll still have a hot latte in town now and again but use this recipe (for now at least) for the daily consumption. Again, I flavor about 8-12oz of cold brewed coffee with 1/2 cup vanilla almond milk, 1 tsp maple syrup and a dash more vanilla.
Here’s to a smooth, non dairy, low acid morning…or afternoon:)