Cookie Butter Cold Brew Coffee

It’s that time of the year again. Time to bust out all my ice cream, popsicle and cold drink ideas. Time to stock up my freezer with chilled and frozen treats (because you can crunch on ice cubes only so long, before your husband starts frowning at you). 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.

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!

INGREDIENTS

COLD BREW COFFEE
250 g medium-roast coffee coarsely ground
1375 mL 5 3/4 US cups, or 5 1/2 UK cups distilled water
COOKIE BUTTER CREAMER
1 ½ cups half and half
4 oz about ⅓ cup cookie butter (Biscoff cookie spread)
¼ cup sugar less if you prefer

INSTRUCTIONS

COLD BREW COFFEE
Place the coarsely ground coffee in the straining basket of your cold brew maker OR in a jug or bowl.
Pour 1 L (about 4 cups) of distilled water EVENLY over the coffee grounds (making sure that all of the coffee grounds come into contact with water). Gently submerge the coffee grounds in the water. Pour the rest of the water over the coffee grounds.
Cover and let the coffee brew at room temperature or in the fridge for 15 - 20 hours (up to 24 hours).
Remove the straining basket and let it drain for about 10 minutes into the cold brew (to let all of the liquid drain out). DO NOT PRESS ON THE COFFEE GROUNDS.
IF you place the coffee grounds in a jug or bowl, pour the mix through a large sieve to remove the larger coffee grounds. Let the coffee drain for about 15 minutes and discard the coffee grounds.
Strain the coffee through a fine sieve or coffee filter or cheesecloth, to remove the finer coffee grounds. Allow the coffee grounds to drain for about 15 minutes to make sure all of the liquid has drained out. DO NOT PRESS ON THE COFFEE GROUNDS.
Store the cold brew coffee in a container / jug with a lid, in the fridge, for up to 2 weeks.
COOKIE BUTTER CREAMER
Place all the ingredients in a blender and blend until smooth. Let the creamer rest to remove the bubbles, and store in bottles (closed), in the fridge. Use within a week.
COOKIE BUTTER COLD BREW COFFEE
Fill the serving glass with ice. Fill the glass 1/2 way up with cold brew coffee. Add a splash of water (optional).
Top it with the cookie butter creamer (to taste). Stir and serve. Enjoy!