COLD BREW ICED COFFEE
This recipe makes just two servings of cold brew, so if you're new to the method, it will be a good test batch to see exactly how strong you want your steep to be. Once you've found your sweet spot of brewing time, you can double, triple or even quadruple the yield. The strained concentrate will keep tightly sealed in the fridge for up to a week.
Provided by Food Network Kitchen
Categories beverage
Time 18h5m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand.
- Cut a 6-by-6-inch double thickness of cheesecloth. Put the coffee in the middle and tie tightly with kitchen twine. Put the sachet in a pint Mason jar or other 2-cup glass container. Add the cold water and seal tightly. (If you prefer, you can just add the coffee directly to the cold water and strain through cheesecloth after steeping.)
- Refrigerate and steep for at least 12 hours, though 18 to 24 hours is best. Remove the sachet, press to extract as much liquid as possible back into the jar and discard the sachet.
- To serve, pour equal parts cold brew concentrate and cold water over ice. Add milk and sweetener if using.
COFFEE BUTTERCREAM FROSTING
Calling all coffee lovers. This rich and creamy Coffee Buttercream Frosting is the perfect addition to all your cakes and confections. Just 4 ingredients and ready in 5 minutes!
Provided by Gina Kleinworth
Categories Dessert
Number Of Ingredients 4
Steps:
- Place the butter in a large mixer bowl and beat on high speed for several minutes until light and fluffy.
- Sift in half of the confectioner's sugar and beat again, starting slowly until incorporated and then increase to high until well-whipped.
- Add the remaining confectioner's sugar along with the cold coffee, and the milk and mix slowly until just incorporated. Then increase the speed and beat well until whipped and creamy.
- Spread or pipe onto your baked treats - cake, cupcakes, etc.
- Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
COLD-BREW COFFEE
Cold brewing reduces the acidity of coffee, which enhances its natural sweetness and complex flavors. Even those who take hot coffee with sugar and cream might find themselves sipping cold brew plain. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Place the coffee grounds in a clean glass container. Pour hot water over the grounds; let stand 10 minutes. Stir in cold water. Cover and refrigerate for 12-24 hours. (The longer the coffee sits, the stronger the flavor.), Strain the coffee through a fine mesh sieve; discard grounds. Strain the coffee again through a coffee filter; discard grounds. Serve over ice, with milk or cream if desired. Store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 2 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
COLD BREW COFFEE BUTTERCREAM
The incredible punch of flavor from this buttercream comes from the super-strong cold brew incorporated into the meringue, and the brown sugar adds a delicious caramel undertone! Try it, it is entirely worth the effort.
Provided by Milkmoon Kitchen
Categories Dessert
Time 40m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Place your coarsely-ground coffee beans in a lidded container and add the 4 cups water, stirring to fully saturate the beans. Cover and keep in the fridge or just on the counter overnight, or at least 8 hours. Strain through a cheesecloth or a clean dish towel you don't mind staining, and set the cold brew aside, discarding the used grounds.
- Place your powdered egg whites (if using) in a small bowl and top off with the 14 tablespoons cold brew. Whisk gently but vigorously until you no longer see lumps. Pour into the bowl of your stand mixer and set aside.
- Place the 1/2 cup cold brew into a large, deep saucepan and add the brown sugar. It is important that the saucepan be deep because brown sugar syrup tends to boil up higher than white sugar, and you don't want to have to deal with a syrup spill, trust me! Set over medium heat, stirring occasionally. Use a pastry brush dipped in water to melt the sugar crystals that form on the sides of the pan. When the syrup begins to boil, reduce the heat to low and insert a candy thermometer into the syrup. Allow it to continue to boil while moving on to the next step.
- Using the whisk attachment, whip the whites until frothy. Then, if using, sprinkle in the pinch of cream of tartar (this improves the strength of the meringue).
- Keeping an eye on the temperature of the sugar syrup, increase the speed of the mixer to high to achieve stiff peaks. Ideally, you will time this to coincide with the sugar syrup reaching 240° F. If your whites reach stiff peaks before the sugar syrup reaches the correct temperature, reduce the mixer speed to the lowest setting and leave running until the syrup is ready.
- When the syrup reaches 240° F, increase the mixer speed to the highest setting. Remove the saucepan from the heat and slowly pour the hot syrup down the side of the bowl into the egg whites, being very careful to avoid allowing the stream to hit the whisk and spatter. Pour slowly and steadily until all the syrup has been added, and continue beating the meringue until it becomes light and fluffy and holds its shape exactly when the beater is removed, roughly 3-5 minutes.
- After this time, the meringue may still be hot-if so, place the bowl in the refrigerator (or freezer) for 10-15 minutes until it has cooled all the way through.
- When the meringue has cooled, place the bowl back on the mixer, replacing the whisk with the paddle attachment. Begin mixing on low, and add the butter 1/4 cup (half a stick) at a time, beating well after each addition. Once the butter is added, increase the speed to medium and beat the buttercream until it becomes light and fluffy. It may look soupy or curdled shortly after all the butter is added-this is okay! Just keep on beating it and it will whip up into a light, fluffy cloud.
- Add the vanilla additional grounds, if using, and beat on low speed until incorporated. Use straight away or keep in the refrigerator for up to 2 weeks in an airtight container, bringing to room temperature and beating until smooth to use.
- Enjoy!
Nutrition Facts : Calories 743.8, Fat 61.4, SaturatedFat 38.9, Cholesterol 162.7, Sodium 61, Carbohydrate 48.3, Sugar 47.8, Protein 3.1
COFFEE BUTTER FROSTING
For coffee lovers. A delicious mocha frosting. Perfect with chocolate, caramel, or white cakes.
Provided by GINGER P
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In a small bowl, stir together the confectioners sugar and cocoa powder. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee, and beat until smooth.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.2 g, Cholesterol 13.5 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 14.7 g
COLD BREW COFFEE
High in caffeine, this iced cold brew coffee will keep you cool on hot days while giving you the boost you need - an ultra refreshing kick-start to the day
Provided by Miriam Nice
Categories Drink
Time 5m
Yield makes 200ml
Number Of Ingredients 3
Steps:
- Put 400ml cold water into a large jug or jar and add the coffee grounds, but do not stir the mixture. Cover and leave to steep for 24hrs.
- Gently stir the mixture then pour it through a funnel or sieve lined with coffee filter paper (or a sheet of kitchen paper) into another large jug. This concentrate will keep in the fridge for 2-3 days.
- To serve dilute 1 part cold brew with 2 parts still or sparkling water (or to your taste) and serve with lots of ice.
Nutrition Facts : Protein 0.1 grams protein, Sodium 0.01 milligram of sodium
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