rubber band so the brew can breathe but still be
ce cubes, top with cold brew, leaving about 2 inches for
o overnight.
Combine cold brew and remaining 2 tablespoons sugar
Pour sweetened condensed milk and half-and-half into small measuring cup or pitcher. Add cardamom and cinnamon. Whisk until smooth and blended.
Place ice cubes in mugs. Pour 4 ounces cold brew concentrate into each mug. Pour half of spice mixture into each glass slowly over the back of a spoon.
Add crystallized ginger, cardamom and cinnamon to the softened ice cream.
Stir quickly to mix ingredients together.
Place bowl in freezer until ice cream is firm enough to scoop, at least 1 1/2 hours. If storing longer( up to 1 week, cover with airtight lid).
Scoop the ice cream equally into 4 glasses. Slowly fill glasses (16 oz. each) with cold ginger brew. It will take approximately 2 bottles. Enjoy!
he pumpkin, vanilla, and cold brew, whisking to combine. Set aside
taining, and set the cold brew aside, discarding the used grounds
In a 1 cup glass measuring cup, combine sauce ingredients.
Microwave on high for 1 to 1 1/2 minutes until bubbly.
Set aside.
Shape ground beef into patties (approx. 3/4\" thick).
Place onion slices on grill over medium coals.
Grill onions, uncovered, for about 4 minutes.
Add patties, continuing to grill uncovered for 13 to 15 minutes or until onions are tender and burger centers are no longer pink, turning occasionally.
Season burgers with salt.
Approximately 2 minutes before the burgers are done, brush generously with ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Place cold brew concentrate, milk, red raspberry syrup, chocolate syrup, and frozen whipped topping in a blender. Cover and blend until smooth, about 10 seconds.
Pour into a glass and enjoy!
ups. Make sure whoever serves brew does not get dry ice
Combine the milk, chocolate syrup, and hot sauce in a glass; stir thoroughly until mixed.
Place ice in a second glass. Pour cold brew concentrate over ice. Add the milk-chocolate-chili mixture and stir to combine.
Stir coconut milk until it is uniformly smooth. Pour 1/2 cup portions into paper cups or a muffin tin. Freeze until solid, about 4 hours or overnight.
Place a single 1/2 cup portion of frozen coconut milk in the container of a blender. Add cold brew concentrate, ice cubes, sugar, and salt. (Keep the remaining portions of coconut milk in the freezer for other frappes.)
Blend until smooth and creamy.
Pour into a glass, top with whipped cream. Drizzle chocolate and caramel ice cream toppings over the whipped cream.
Pour vanilla syrup into the bottom of a glass. Add ice cubes and pour in milk.
Slowly pour in cold brew concentrate. Drizzle with caramel sauce.
Combine cold brew concentrate, ice cream, half-and-half, and almond extract in blender.
Blend on high for 30 to 60 seconds until it reaches desired consistency.
Top with crushed cookies and whipped cream.
Preheat oven to 350 degrees F (175 degrees C).
Mix flour, sugar, chocolate chips, cocoa powder, baking soda, and salt together in a 9-inch cake pan. Add cold brew, pumpkin puree, oil, and vanilla extract and mix thoroughly. Stir vinegar in until just combined.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.
Add the cardamom to the ground coffee, and brew the coffee; when the coffee is brewed, add the sugar and almond flavoring, mix well and then let the coffee cool to lukewarm.
Fill four 12 ounce highball glasses half-way to the rim with crushed ice and then fill two-thirds full with coffee; into each glass, stir about 1 tablespoon of heavy cream.
To achieve a layered effect, hold a spoon on top of the coffee and pour the cream slowly into the spoon so that the cream floats on top of the glass over the coffee.
Make two recipes of cornbread according to the