Cold Brew Recipes

Cool Coffee for the Warm Season

Cold Brew Concentrate (yields approx. 2 1/4 cups)

1 1/3 cups Bali Blue Moon Dark Kintamani Dark Roast
1 1/3 cups Guatemala Chimaltenango Santa Rita Dark Roast
4 ½ cups filtered water

  1. Coarsely grind coffee and place in half gallon container.
  2. Pour cold filtered water over the grounds and stir.
  3. Cover refrigerated for 17 hours.
  4. Strain coffee in a mesh strainer pressing down on grounds to release all of the concentrate.
  5. Throw away the grounds.
  6. Rinse strainer and add a basket type coffee filter.
  7. Re-strain the concentrate.
  8. Concentrate can be refrigerated for 3 days.
Cold Brew Iced Coffee (16oz serving)*
  1. Add ½ cup of concentrate to a 16 oz. glass.
  2. Add 1 cup of filtered cold water to cup.
  3. Sweeten to taste and stir.
  4. Add ice to cup.
Creamy Cold Brew Iced Coffee (16oz serving)*
  1. Add ½ cup of concentrate to a 16 oz. glass.
  2. Add 1 cup of 2% milk to cup.
  3. Sweeten to taste and stir.
  4. Add ice to cup.
Vanilla Cold Brew Iced Coffee*
  1. Add ½ cup of concentrate to a 16 oz. glass.
  2. Add 1 cup of 2% milk to cup.
  3. Add 1/2 teaspoon vanilla extract.
  4. Sweeten to taste and stir.
  5. Add ice to cup.
Almond Cold Brew Iced Coffee*
  1. Add ½ cup of concentrate to a 16 oz. glass.
  2. Add 1 cup of almond milk to cup.
  3. Sweeten to taste and stir.
  4. Add ice to cup.
Affogato

1 scoop Vanilla Gelato or Ice Cream
2 tablespoons Amrita Certified Pure Cold Brew Concentrate

  1. Place the Gelato or Ice Cream in a small dish or cup.
  2. Pour the cold brew concentrate on top of the Gelato or Ice Cream.
Amrita Certified Pure Coffee - Affogato

*The coffee strength in all of the Cold Brew Iced Coffees can be adjusted by adding more or less water or milk.

Coffee Flan

1 Cup Sugar
1 14oz. Can Sweetened Condensed Milk
14oz. whole milk
3 eggs
1/4 cup Amrita Certified Pure Cold Brew Coffee Concentrate

Pre-heat oven to 350. Prepare water bath by boiling enough water to fill about 2 inch of a roasting pan that will fit a 2 quart glass casserole dish.

Melt sugar over medium low heat in a sauce pan until amber in color. Carefully pour melted sugar in 2 quart glass dish and swirl around to cover bottom.

In a blender combine Sweetened Condensed Milk, whole milk, eggs and cold brew concentrate. Blend until will mixed.  Milk can easily be measured by filling the empty sweetened condensed milk can with whole milk.

Pour into 2 quart glass dish on top of melted sugar. Melted sugar should be hard at this time.

Place dish in water bath in the oven. Bake for 50 minutes. Cool and refrigerate for at least 3 hours. Run a knife around the edges of the dish to loosen the flan. Place a rimmed plate of platter over the glass dish. Carefully flip the platter and dish. Flan will fall onto platter. Lift dish and spoon loose caramel sauce on top of flan.

Chocolate Peanut Butter Frappe

1 Cup Vanilla Ice Cream
1 Cup Ice
3/4 cup  whole milk
2.5oz Chocolate Peanut Butter Cup Candy
2 Tablespoons Amrita Certified Pure Cold Brew Coffee Concentrate

Combine all ingredients in a blender.  Blend until smooth.  Pour into 16oz glass.

Variations:

Substitute Chocolate Peanut Butter Cup Candy with Snickers, Hersey’s Cookies ‘n’ Cream, KitKat, Twix, Payday or Milky Way bars.

*The coffee strength in all of the Cold Brew Iced Coffees can be adjusted by adding more or less water or milk.