p to overnight.
Combine cold brew and remaining 2 tablespoons sugar
mbine the pumpkin, vanilla, and cold brew, whisking to combine. Set aside
ombine the ground coffee and 6 cups of cold water. Stir well
Place your coarsely-ground coffee beans in a lidded container
For the Ice Cubes:
Place
Add ice, 1/2 oz. cinnamon syrup, 1 1/2 oz. cold brew and 2 oz. light-tasting Baileys Almande together in a glass. Top with nutmeg and garnish to your heart's content!
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.
Combine water and coffee grounds in a large carafe. Stir and cover. Let sit at room temperature or in the refrigerator for 12 to 18 hours.
Pour the coffee into a bottle through a coffee filter or cheesecloth to catch the grounds.
Fill an ice cube tray with the cold-brewed coffee and freeze until cubes are set, 6 hours to overnight. Store frozen cubes in a resealable plastic bag until ready to use.
Fill 1 glass with coffee ice cubes and top with almond milk.
Fill a tall glass with coffee ice cubes. Pour in the cold brewed coffee. Sweeten to taste with Sweet'N Low. Add milk as desired.
To Make Cold-Brewed Coffee: Place the coffee in a glass jar, add the water, and stir to combine. Cover and set aside at room temperature for 12 hours or overnight.
Strain the coffee through a large-size paper coffee filter, a fine sieve, or a strainer lined with cheesecloth. Cold-brewed coffee can be refrigerated in a covered jar for up to 24 hours. This recipe can be doubled.
Place coconut flakes and and pinch of cardamom in a small pan over medium heat. Stir constantly until lightly browned, 3 to 4 minutes. Remove from heat.
Place cold brew concentrate, 1/8 teaspoon cardamom, coconut milk, coconut extract, and sweetener in a blender. Blend until thoroughly mixed, 5 or 6 seconds.
Fill 3 large glasses halfway with ice. Divide coffee mixture among glasses; top with shredded coconut.
Combine water and ground coffee in a French press; stir to ensure coffee is evenly mixed with water. Push the plunger halfway down slowly. Let coffee steep at room temperature for 20 to 24 hours.
Mix milk and sugar in a pitcher until sugar is dissolved. Push French press plunger all way the down; pour coffee over the cream. Divide coffee mixture among 4 glasses; top with ice.
Fill a large glass with ice cubes. Add cold brew concentrate, creamer, and coconut syrup; stir well.
Garnish with whipped topping, coconut flakes, and/or caramel syrup as desired.
ouble boiler and stir in coffee. Use immediately or refrigerate.
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.
Place cold brew concentrate, milk, blueberries, and sugar in a blender and blend until smooth, about 20 seconds. Pour into a glass.
Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.
Place cold brew concentrate, milk, 2 tablespoons caramel ice cream syrup, and sugar in blender; blend until mixed, 5 to 10 seconds. Add ice cubes and blend well, about 5 seconds. Pour into a glass.
Serve topped with whipped topping and a drizzle of caramel syrup.
Combine lemon juice, 1 cup water, and brown sugar in a saucepan over medium heat. Stir until sugar dissolves, 2 or 3 minutes. Remove from heat and let cool. When cooled to room temperature, pour into a pitcher.
Pour tonic water, cold brew concentrate, and 1 1/2 cups water into pitcher; stir. Refrigerate until chilled, about 1 hour.
Combine rice, water, and almonds in a blender. Blend mixture until well combined, about 2 minutes. Mixture will be coarse.
Strain mixture through a fine sieve or cheesecloth into a pitcher; discard solids. Stir in cold brew concentrate and blue agave.
Serve over ice. Garnish with cinnamon sticks, if desired.
Combine 1 cup cream and coffee in a container. Stir to