Recipe: Cold Brew Coffee – for iced coffee or lollipops

A cooling iced coffee to beat the heat tastes even better when made with cold brew coffee

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Cold-brew is simply coffee that is steeped in water overnight then filtered. It produces a smooth coffee essence perfect for making into a range of coffee flavoured treats. The cold-brew process supposedly draws out different flavour compounds to a standard hot-brewed coffee leaving you with a sweeter flavour and less acidic bitterness.

Make a batch to store in the fridge, just whisk into milk for a cold-brew latte or make it into coffee ice cubes so you don’t dilute your drink. As there are fewer acids in it, it keeps well in the fridge.

Or how about some totally moreish, creamy, coffee lollipops? These are sweetened with condensed milk, which is how the Vietnamese drink their coffee. We can see why it makes it so delicious. I made mine with a contrasting Americano layer for a two-tone effect.

You can use it as a base for a cold-brew martini too! Take 1 measure of undiluted cold-brew coffee with 1 measure of vodka and 1 measure of coffee liqueur and shake it all up in a cocktail shaker with lots of ice.

Cold Brew Ingredients

110g Coffee Beans (or very coarsely ground coffee)
1litre cold water

Iced Coffee

Cold Brew
Water
Milk or Cream
Sugar to taste – or condensed milk

1 Roughly grind the coffee beans to the texture of grit…or couscous!
2 Pour over 1 litre of water and stir
3 Cover and chill in the fridge for 12-14 hours
4 Sieve out the coffee grains then filter through a piece of muslin 2-3 times
5 Can be kept covered in the fridge for a week or two, for instant iced coffees
6 Dilute with water or milk for iced coffee
7 Whisk in sugar or condensed milk to sweeten

Cold Brew Lollipops

525ml Cold Brew
150ml Condensed Milk
Caster Sugar (if making two-tone)
Water

1 Mix 350ml or cold brew with 170ml of water and 150ml of condensed milk.
2 Pour into a lolly mould and freeze overnight
3 For two-tone lollies, fill 3/4 of the mould – freeze for 2 hours
4 Mix 175 cold brew and 80ml of water with 3 tsp caster sugar until dissolved
5 Use this mix to top up the moulds

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Post Author:
Laura Cumberpatch