In the warm spring and summer months, I am an exclusive cold-brew consumer when it comes to coffee. I will only drink iced coffee during these months and cold brew is perfect because it is concentrated, easy to make ahead, and less bitter compared to regularly brewed coffee poured over ice.
And, it is ridiculously simple to make your own!
This almost seems too simple to post, but then I see the cold brew makers, or the packets, or all the little gadgets to help you make cold brew, and you really don’t need any of that!
I make it by the gallon (I have these jars from Amazon), which lasts my husband and I the whole week. Here’s how I make it:
- In a gallon jar, measure 2 cups of coffee grounds. I usually go for a dark roast breakfast blend.
- Fill it up with filtered water.
- Give it a gentle stir, and let it sit in the fridge for 12-16 hours. I usually make it around 4 or 5pm, and then it’s ready when I get up around 6:30 or 7am.
- Strain the coffee grounds with cheesecloth, a fine mesh strainer, or a nut milk bag (I use this one).
Depending how strong it is (it will be fairly concentrated, but I like it strong), add a little water to your glass, and whatever else you usually add to your coffee. I like just a splash of almond or cashew milk. I also make that myself, so I’ll share that here too.
To make any kind of nut milk:
- Soak one cup of nuts overnight. Don’t skip this step- soaking them releases enzymes and actually makes the milk more creamy and more nutritious.
- The next morning, drain the nuts and put them in a blender with 4-5 cups of filtered water.
- Blend for 1-2 minutes, until it starts to look “frothy.”
- Strain with cheesecloth or a nut milk bag. Cashew milk does not need to be strained.
I haven’t found any store-bought nut milk that doesn’t have weird ingredients added or extra “stuff,” which is why I started making my own. It’s so easy and way cheaper to make your own.
Let me know if you try either of these! Enjoy!
