Author Notes
This recipe is 2 recipes in one. A simple cold brew coffee and a delightful coffee smoothie. Cold brew coffee is a bit better for the body in that it's less acidic and lower in caffeine. It can be heated later and still yield the same results, and can be kept in the fridge in a jar for up to 2 weeks.
The brew is a great starter for any coffee drink, so have fun with it, add nut butters, vanilla beans, ice cream, anything! This version is very warming with the cinnamon and date syrup, but feel free to add dates or molasses instead if you don't have the syrup. I layered a few sweeteners here, I like the taste, but again, see what works for you. I hope you like it! —Lora Krulak
Ingredients
- Cold Brew Coffee
-
6 tablespoons
organic ground coffee
-
.5 gallons
filtered water
- The Mocha-Coco Smoothie
-
1.25 cups
cold brew coffee
-
.25 cups
almond milk (or any nut milk OR even goat milk mmmm)
-
.5
avocado
-
handful
ice
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2 (heaping) teaspoons
cacao powder
-
1 teaspoon
coconut sugar
-
2 teaspoons
date syrup
-
2 teaspoons
maple syrup
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4 dashes
cinnamon
-
1 dash
sea salt
Directions
- Cold Brew Coffee
-
Fill 3 tea bags (I like the Japanese ones that fold over and seal themselves) with at least 2 Tablespoons each of ground coffee and add to 1/2 gallon of cold filtered water.
Let the brew steep on the counter for at least 12 hours and then put in the fridge for another 12. This may seem extreme, but it makes for a very tasty brew.
- The Mocha-Coco Smoothie
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Add all of the ingredients to a blender and blend on high. You may need to adjust the amount of sweetness depending on how sweet you like your drinks.
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