Cold Brew Coffee Milk takes just minutes to prepare, and yields enough coffee to last you an entire week!
But First, Coffee.
I first wrote this post in August, 2015. And I wrote the following….
I’m not a coffee person. I’m a sweet and sugary latte in a social setting kind of a person. I don’t need caffeine to wake me up in the morning—in fact, I don’t really like much caffeine ever. But there’s something about sipping on a big sweet mug of iced coffee in the afternoon that just feels so grown up and decadent to me.
2018 me is reading this and laughing. Don’t get me wrong—I still love a sweet and creamy coffee latte. But I am also ALL about the caffeine these days. I blame my second child. Most mornings start with a cup of coffee. Always iced. Always. Often it’s just some instant espresso mixed in with some soy milk. I know…super classy. But for a real treat, I love my Cold Brew Coffee Milk.
Cold Brew Coffee
A few weeks ago a woman on my local neighborhood Facebook page shared a recipe for The Pioneer Woman’s cold brew coffee. I’m not a hipster, but I really liked the concept for ready made iced coffee, but it made 8 quarts—she said it would last her for 3 weeks! I don’t know about you, but I don’t have that kind of fridge space! I needed to figure out a smaller batch.
And while I was at it, I wanted to find a way to make it creamy without diluting the coffee. So many times I have made hot coffee, added ice cubes, then added milk, and I’m left with a watery luke warm not coffee. I started playing with different techniques and finally landed on brewing overnight, blending the coffee with hemp seeds, straining it through a nut milk bag, and sweetening to my liking! This is SO good. The 8 cup amount below makes 5 or 6 large servings!
^^^ All blended up and ready to go!
I like to play with the flavors, adding cinnamon or even cocoa powder. I sweeten it a little bit with agave, and you could also use maple syrup. You could even add some dates during the blending process and sweeten it that way! I’m trying to adjust my palate! You can customize this however you like! In fact, I bet that cashews would work really well in this too if you can do nuts. We’re nut free for Jonathan, and I use hemp seeds for everything!
Look how easy it is to make Cold Brew Coffee Milk!
When you try this….and I know you will, take a picture, follow me on Instagram, and tag your picture so that I can see! {#frieddandelions // @frieddandelions}
- 1 c ground coffee
- 8 c water
- 1/2 c hemp seeds
- sweeteners of choice 1-2 T agave, maple syrup, stevia drops, dates, etc.
- 1/2 t cinnamon
- 2 T cocoa powder optional
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Combine the coffee grounds and water in a container with a lid and place in the refrigerator overnight, or at least 8 hours. (I use two large 32 ounce jars and divide the mixture between the two).
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The next morning, pour the entire contents of the jars into your blender.
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Add hemp seeds and blend for about a minute on high speed.
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Line a large pitcher with a nut milk bag. Pour the coffee mixture into the nut milk bag and strain.
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Add the cinnamon, sweetener, and cocoa powder if using into the coffee mixture and whisk together. Alternately, you can throw it all back into a clean blender and blend it up!
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I like to store this in a few mason jars—either in a big batch or in individual servings. Whatever works best for you!
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To serve, give it a good shake and pour over ice. Enjoy!
Coffee lovers might also like to try:
Coffee Date Smoothie
Perfect Brownies
Jasmine Green Tea Latte
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