Cold Brew With Coconut Ice Cubes Recipes

COLD BREW WITH COCONUT ICE CUBES

Steps:

• In a jar with a tight fitting lid, combine coffee grounds and 2 ¼ cups cold water. Stir to combine. Cover and set aside at room temperature for at least 12 hours.
• Meanwhile, make coconut ice cubes. Preheat oven to 350 and spread coconut onto a rimmed baking sheet. Transfer to oven and toast until golden, stirring occasionally, about 20-25 minutes. Let cool completely.
• In a measuring cup, combine sweetened condensed milk, 2 ½ cups warm water, and a pinch of salt. Stir to combine.
• Divide among two 15-cube, 15-ounce capacity silicone ice cube tray. Divide coconut among cubes.
• Transfer to freezer and freeze until firm, at least 2 hours.
• Strain the coffee twice through a sieve lined with a coffee filter or cheesecloth.
• Pour the strained coffee into a large pitcher. Add remaining 2 ¼ cups cold water.
• Divide among glasses and serve with ice cubes.

COLD-BREWED COFFEE ICE CUBES

Steps:

• In a French Press carafe or large enough bottle, combine coffee and water. Stir.
• Cover and let sit at room temperature or in the fridge for 12-18 hours.
• Pour the coffee into another bottle or measuring cup through a coffee filter or cheesecloth to catch any coffee grounds.
• Fill an ice cube tray with the cold brew coffee and freeze until cubes are set. Repeat with remaining coffee, storing the frozen cubes in a zip top bag until ready to use.
• When making a glass of iced coffee, fill a glass with coffee ice cubes and add milk.
• Enjoy!

COLD BREW CARAMEL FRAPPUCCINO

Steps:

• The night before, pour almond milk into a standard ice cube tray and freeze. You should have about 16 ice cubes (as original recipe is written // adjust if altering batch size).
• The night before also make your cold brew coffee by coarsely grinding dark roast coffee beans. Add to a mixing bowl and cover with filtered water, then cover with plastic wrap and set in the refrigerator to brew.
• The next day, strain cold brew through a coffee filter - I used our Chemex with these filters.
• While your coffee is straining, make date caramel by adding 15-20 pitted dates (amount as original recipe is written // adjust if altering batch size) to a food processor or blender (in my experience, a food processor works best to get a creamy texture without much water).
• Pulse/mix on low until small bits remain, then stream in hot water while the blender is on until a paste is made. You will need to scrape down the sides and encourage it along periodically. Only add enough water to form a paste - too much and it will be too liquidy. Set aside.
• To make 2 frappuccinos, (amounts as original recipe is written // adjust if altering batch size) add all 16 ice cubes and 2 cups (480 ml) cold brew coffee to a blender and blend on high until puréed and smooth (see photo).
• Add date caramel 1 Tbsp at a time and blend. Taste and adjust flavor as needed, adding more date caramel to sweeten. I found 3 or 4 Tbsp to be the perfect amount (amount as original recipe is written // adjust if altering batch size). NOTE: you will have leftover date caramel, which can be stored covered in the refrigerator for 1-2 weeks.
• Divide between tall serving glasses and top with coconut whipped cream (optional). Best when fresh, though leftovers can be kept in the refrigerator for a few hours, or in the freezer for a few days.