If you’re like me, you drink iced coffee throughout the whole year. Summer, winter, spring, fall- they’re all iced coffee season.
Cold brew is exactly like iced coffee but taken to the next level. Cold brew is highly concentrated, so you get a lot of bang for your buck. It is also less acidic and has a way smoother taste than iced coffee. In all honesty, cold brew is way better. If you don’t believe me, then here are some awesome recipes to instantly make you a cold brew convert.
EGGNOG COLD BREW COCKTAIL
1 cups of Grady’s Cold Brew
1 oz vanilla simple syrup
2-3 oz eggnog
2 oz bourbon
3 oz water
INSTRUCTIONS: To make the cocktail, fill a cocktail glass with ice. Add cold brew, simple syrup, water and bourbon. Stir to combine. Top with eggnog. Give it a final stir before drinking. This serves 1 person.
PUMPKIN SPICE COLD BREW
4 cups of Grady’s cold brew
3-4 Cups cold water
1 can Sweetened Condensed Milk
1 ½ Cups Organic low-fat milk
1 tsp vanilla
1 tsp Cinnamon
2 Tbsp Canned Pumpkin Puree
INSTRUCTION: In a large bowl, combine the Sweetened Condensed Milk, milk, vanilla, cinnamon and pumpkin puree. Whisk until combined. Pour into a glass jar or bottle and store in the refrigerator for up to three weeks. Then combine Grady’s cold brew with ice and the Pumpkin Spice Creamer to taste. Place all the ingredients in a blender and blend until smooth. This serves 3-4 people.
COOKIE BUTTER COLD BREW
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
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 Grady’s cold brew coffee. Add a splash of water (optional). Top it with the cookie butter creamer (to taste). Stir and serve. Enjoy!
SMIRNOFF PEPPERMINT EGGNOG COLD BREW
Grady’s cold brew
3 oz. of eggnog
1.5 oz. of peppermint smirnoff
Crushed peppermint candy (optional)
Whip Cream (optional)
INSTRUCTION: Add all the ingredients in your desired container/cup. Mix well and then top it off with whip cream and crushed peppermints. This serves 1 person.
COCOA COLD BREW
1 pack of your favorite hot cocoa
1 cup of Grady’s cold brew
¼ cup of water
¼ cup of vanilla almond milk
INSTRUCTION: Add all the ingredients together and mix well. Top off with whip cream if needed. Server and enjoy!
COLD BREW POPSICLES
1 cup of Grady’s Cold Brew
1/2 cup raw cashew butter
3-4 tablespoons pure maple syrup
2 tablespoons creamer
2 teaspoons pure vanilla extract
Heavy pinch of fine sea salt
White chocolate outer shell
2 ounces cacao butter
1 tablespoon unrefined coconut oil
2 tablespoons pure maple syrup
Pinch of fine sea salt
INSTRUCTIONS: Prep your ice cream mold(s) as needed; set aside. Add the cold brew coffee to a small saucepan set over medium heat. Once boiling, off the heat and add the cashew butter; whisk to combine. Let the mixture rest for about five minutes (so the warm liquid has time to break down any residual cashew butter clumps) then add the maple syrup and whisk vigorously to combine. Whisk in the creamer, vanilla extract, and sea salt, then set aside to cool. Once the mixture has cooled off a bit, give it a good whisk then pour it into your ice cream mold(s). Assemble sticks and place in freezer. Freeze for at least six hours before you attempt removing the cream pops from the mold(s).
To make the white chocolate shell, melt the cacao butter in a small saucepan set over medium-low heat. Once liquid, whisk in the coconut oil, maple syrup, and salt. Set aside to cool for ~20 minutes (longer if your house is on the warm side).
Once the pops are frozen solid and ready to dip, give the magic shell a good whisk (after a while the maple syrup settles on the bottom) then dip each pop (twice) and sprinkle with your favorite toppings. I went with an assortment of cacao nibs, ground coffee, and sea salt flakes. Enjoy immediately. Serves 4 popsicles.
OVERNIGHT COLD BREW OATS
½ cup raw old fashioned oats
3 tablespoons of Grady’s cold brew coffee
¼ cup unsweetened vanilla almond milk
2 tablespoons vanilla protein powder (mine is sweetened with stevia)
1 tablespoon chia seeds
dash of maple syrup to taste, optional but recommended
INSTRUCTION: In a mason jar (or small bowl), add oats, coffee, almond milk, protein powder, chia seeds and a drizzle of maple syrup. Put the lid on the mason jar and give it a shake (or stir if you’re using a bowl). Place mixture in the fridge to chill overnight.
COLD BREW PROTEIN SHAKE
¾ cups of almond milk
1 frozen banana
1 scoop of vanilla or chocolate protein powder
1 cup of Grady’s Cold Brew
2 cups of ice
INSTRUCTIONS: Add all the ingredients in a blender and blend well. Serve immediately before a workout, for an extra boost, or after a workout, for muscle recovery.