Dive into the world of cold brew and your iced coffee game will change forever. It takes a bit of time (all hands-off!) to produce this smooth, robust java, but it’s worth the effort because it’s the ideal match for full-bodied porter or stout. This summery drink is the perfect blend of chill and excitement for a lazy backyard or cottage afternoon.
Ingredients for Cold Brew Iced Coffee
1-3/4 cups (430 mL) coffee beans (about 120 g)
4 cups (1 L) water
Ingredients for Cocktail
1/4 cup (60 mL) cold brew iced coffee (recipe, above)
1/4 cup (60 mL) porter (fresh or flat)
1-1/2 tbsp (22.5 mL) maple syrup (approx)
1 tbsp (15 mL) 10% cream (approx)
4 ice cubes
Directions for the Cold Brew Iced Coffee
In coffee grinder, in batches if necessary, grind coffee beans until coarse. Pour into an 8-cup (2 L) jar or large bowl. Pour in water and gently stir to combine, ensuring coffee is well moistened (the grounds will rise to the top; that’s OK). Seal with lid or cover and steep in the refrigerator for 18 to 24 hours.
Line a small fine-mesh strainer with cheesecloth and set over a 4-cup (1 L) jar. Slowly strain cold brew coffee into jar without squeezing or pressing grounds. Seal with lid and refrigerate for up to 2 weeks.
Directions for the Cocktail
In a blender, combine cold brew, porter, 1-1/2 tbsp (22.5 mL) maple syrup, 1 tbsp (15 mL) cream and ice cubes. Blend until thick and smooth, about 30 seconds. Taste and add more maple syrup and/or cream, if desired; blend for 5 to 10 seconds more to combine. Serve immediately.
Porter & Cold Mocha Slushy Cocktail: Add 1/2 tsp (2.5 mL) cocoa powder along with the cocktail ingredients before blending.
This recipes makes a big batch — enough for 12 frozen cocktails. Why make so much cold brew? It requires time and a bit of effort, so whipping up a bunch all at once means you can have it on hand anytime the craving for a cocktail strikes.
If you substitute stout for the porter, add an extra 1/2 tsp (2.5 mL) maple syrup to the mixture before blending.