It’s that time of the year again. Time to bust out all my ice cream, popsicle and cold drinks. Time to stock up my freezer with chilled and frozen treats. And time to replace my hot coffee with iced coffee in the mornings! When the summer months roll around, I always have a big jug of cold brew coffee in my fridge. 🙂 I’ve been making cold brew coffee and cold brew mocha for ages. The ratio that I always use is 250 g of coarsely ground coffee for every 1375mL (about 5 3/4 US cups and 5 1/2 UK cups) of distilled water.
Cold brew coffee
My method of making cold brew coffee is to let the coffee soak in water in a bowl, and then drain the coffee into a jug using a nut milk bag and strainer. While I did love making cold brew coffee this way, it was getting increasingly harder (and a little messy) to wait for the coffee to drain through the nut milk bag into my small, narrow jug. Not that there’s anything wrong with that tried and true method of making cold brew coffee. But I was looking for a way to make the process easier. Enter, my new KitchenAid Cold Brew Coffee Maker! There are other companies and brands that make similar contraptions to make cold brew coffee, so you can definitely shop around until you find one that’s right for you. But I’m absolutely thrilled with this one. This is not a sponsored post, and I’m not getting paid to say that either! I honestly love the darned thing. So much so that I might even get another one to store other cold drinks in the fridge. I added slightly more water than recommended to the cold brew maker, but that’s only because I was sticking to my regular ratio of coffee to water (but it was only 1/2 cup more water, so no biggie). For someone who enjoys coffee drinks as much as I do, there’s really nothing like a good cold brew coffee in the summer. Unless…
Cookie butter coffee creamer
I also made Creamy Cookie Butter Coffee Creamer (Biscoff Coffee Creamer) to add to my cold brew coffee! Yep, that happened folks. From marshmallow coffee creamer to churro coffee creamer, pumpkin coffee creamer etc., I love making easy coffee creamers and they are a great way to add some flavorful indulgence to your coffee. This cookie butter coffee creamer is no different, and it’s ridiculously easy to make it too. So easy, I even made these cookie butter and chocolate fudge pops and popped them in the freezer for us to snack on during the warm summer months ahead! Just half and half or milk, cookie butter and sugar blended together. I used my Vitamix to make it, but you can use any type of blender (even a stick blender). If you can’t find half and half, just replace it with 50:50 milk and pouring cream (non-whipping cream). Obviously, the half and half version is thicker than the milk version, so you can choose either to be the base for your creamer, depending on your preference. Remember, cold brew coffee is a concentrated drink. So you only have to fill the glass 1/3 or 1/2 and top it with water/milk. That is why I fill the glass with ice, and then add the cold brew coffee. I sometimes even add a splash of water, IF I know I’ll be drinking it all immediately. If I’m going to be sipping my cold brew coffee throughout the morning, then I don’t add any water, because I know the ice is going to melt into the drink. I really do have an obsession with the combination of speculoos (or biscoff cookies) and coffee. They are just right together, and that malty sweetness from the cookies works really well in the coffee. I even made my first cinemagraph photo, specifically for this post too! 🙂 I was pretty proud of it, and as a reward, I gave myself and extra glass of cookie butter cold brew coffee. Why not? I can definitely use the extra doses of caffeine these days, as I’m still busy with my cookbook, wrapping up the photography. But there’s always time for a refreshing glass of cold brew coffee with cookie butter coffee creamer!
Recipe video
