I imagine most of us haven’t adjusted to the cold weather by now. I know I sure haven’t. As a source of solace, a way to console my loved ones, and a caring way to entertain guests, I always turn to hot chocolate. When my Miami-loving sister came to visit on one of our colder New York fall days, I made her a super decadent treat.
I’m sharing my white hot chocolate recipe over at From Gardners 2 Bergers, where I contribute posts monthly. You’ll want to check it out for a few reasons. First, it tastes just like Starbuck’s version. Second, I made my own whipped cream and I share the recipe. and Last, I also show you how to make chocolate shavings, in case you didn’t know how.
I know it’s fall and we’re all scrambling around trying to figure out what pumpkin dessert/craft/drink we’re going to indulge in today, since pumpkin season always seems to go so quickly. But I have to pause and share with you my cold brew recipe that’s perfect for summer, which is ending.
There are lots of reasons why I’m only now, in mid-September, posting a mid-Summer recipe. They might be:
Some people will still drink iced coffee in the fall. I could drink it until the official start of Winter, because I love it so much.
It turns out, drinking two or three cups of cold brew a day doesn’t make you more productive. Unless productive means, “I should be blogging but instead I’m going down a Gawker rabbit hole.”
It make you pee a lot, which delays posts. And life.
Mostly though, I didn’t have enough self control to take an “after” picture. I prepared the cup and just drank the iced coffee instead.
This is a cold-brew technique, which means the beans are never heated. A lot of people think it’s a better way to drink coffee cold.
My favorite part is you make a big batch on the weekend and you have iced coffee for the whole week!
You filter the ground beans once through the mesh strainer. Then, cover the strainer with the muslin cloth and pour the coffee once more through the strainer. The cloth will filter out the smaller grinds and oils.
how to cold brew
This cold brew coffee recipe only takes 10 minutes to prep and then sit it in the fridge overnight. In the morning you'll have a nice iced coffee.
Recipe type: drinks
You will need:
A beverage pitcher
Fine mesh strainer
A 12 square-inch piece of muslin cloth (see notes for information)
2 cups coarsely-ground coffee
8 cups water, plus 2 cups
This recipe uses a muslin cloth to filter the beans. Muslin cloth is a plain 100% cotton cloth that can be found in any fabric shop. It’s very cheap and usually un-dyed. If you can find organic cloth, that would be best. In a pinch, you could use a large paper coffee filter, just beware of it tearing.
Step by Step Instructions:
Go ahead and grind your whole beans, if you haven’t done so already.
Pour the coffee beans into a large beverage pitcher.
Then add eight cups of cold water.
Cover the container and let it sit and steep overnight in the fridge.
Once the coffee is done steeping, cover a mixing bowl with your mesh strainer. Pour the coffee through the strainer, so it catches the grinds.
Rinse out the pitcher, removing any leftover grinds, then pour the coffee back into it. Clean out the mesh strainer and the mixing bowl and repeat the pouring process, but this time with the muslin cloth. Pour it in a cup or two at a time, since it will take longer to strain. If the coffee is getting clogged (so to speak) in the cloth, just pick it up and give it a squeeze or wash the cloth in between pours.
Place the cloth over the strainer and pour the coffee through the cloth to filter it.
Once it’s gone through the muslin cloth, it’s well-filtered and drinkable. The cold brew is very strong so I add the other two cups of water to dilute it. Then add some ice to make it a true iced coffee! Fix it up with milk and sugar or maybe some fancy syrups, if you like. Whatever’s your preference!
So, what about you? Do you miss iced coffees in the winter?
Exciting news! I’m now a regular guest blogger over at From Gardners 2 Bergers. I’m thrilled to have this opportunity and Becca has been very sweet and wonderful to work with. I’ll be posting monthly recipes or DIYs. Becca’s blog is full of fun crafts and DIYs, so go check it out.
I’m just getting classier by the minute living here in NY. You know, sitting here watching Pawn Stars and sipping on pomegranate martinis.
I’ve wanted to do drinks on this blog for a while, but I don’t usually have a stocked liquor cabinet. Fortunately, my new roomie Felicite has that covered.
You will need: pomegrante juice, vodka, lemon juice (not pictured), pomegranate seeds, and ice
1 part vodka
1 part pomegranate juice
1/4 part lemon juice
We used 2 shots of vodka, 2 shots of pomegranate juice, and half a shot of lemon juice. I’ll be honest, I thought it was a pretty strong drink, but you could always do 1 shot of vodka, 2 shots of pomegranate, and 1/4 shot of lemon juice.
Combine the juices and vodka in a shaker. Lightly shake, or stir, and pour over pomegranate seeds.
Tip: put ice in your cups to chill them before you pour the juice in.
The best is biting into the vodka soaked pomegranate seeds.
How perfect would this be for Valentine’s Day? Happy drinking!