[Welcome to this month’s Cold Brewed Coffee Series! If you missed the first post on making your own cold brew concentrate, you can find it here.]
Happy last week of July! Can hardly believe the month went by so quickly. I hope you have enjoyed both series the last few weeks and in August we’ll be back to our regularly scheduled programming.
For the last week I’m sharing my favorite treat beverage. Technically, it’s a café au lait but it feels closer to a latte to me since the cold brew is so concentrated. I don’t drink my cold brew this way as often, but it’s a delicious way to start the morning as well as a lovely pick-me-up in the afternoon.
As with everything, I like to add a dash (heap) of cinnamon, and a little vanilla is a great addition too. For a sweeter experience, use your favorite coffee syrup, maple syrup, or homemade simple syrup. I don’t often do sweet lattes these days but I have a white ginger simple syrup I’m definitely looking forward to trying out soon.
Thanks for following along and I would love to hear about your cold brew adventures. And be sure to come back Friday for the pièce de résistance of National Ice Cream Month!
Cold Brewed Coffee: “Latte”
Makes ~10 oz
2-3 oz cold brew concentrate1
7-8 oz milk of choice (I like to use almond)
1/4 tsp vanilla
cinnamon, to taste
sweetener, to taste
- Heat milk to simmering using method of choice: microwave, stove, milk frother, etc.
- Pour cold brew concentrate into a mug, and optional add any garnishes (vanilla, cinnamon, simple syrup).
- Carefully stream in the heated milk.
1 My preference is 2 oz cold brew and 8 oz almond milk, but you may prefer slightly different ratios depending on the strength of your concentrate and the type of milk you use.