Tuesday, August 5, 2014

Cold Brewed Coffee-Honey Latte

So, I've been making cold brewed coffee syrup for a while, but it haven't used it for a bit. My dear friend, Annette, posted a photo of her cold brewed coffee on Instagram which made me think of the jar I had in the fridge. I decided to take the coffee syrup and pour it over some ice, mixing in a dollop of half & half and some of the honey simple syrup I had leftover from Joshua's 1920's cocktail graduation party we had Sunday. The results- delicious! Now I need to make some more coffee syrup so as to share with the other coffee drinkers in the family.

Cold Brewed Coffee Syrup
1 cup coarsely ground coffee
3 cups cold water
1/4 cup brown sugar
1 tsp. cinnamon
1/2 tsp. ginger

Pour coffee, b. sugar, cinnamon and ginger into quart size jar; add water and cover with lid. Shake well and place in refrigerator overnight. The next day, either 1)pour everything into a French press, press to separate grinds from coffee or 2)use strainer and strain liquid through into container to separate grinds. Wash out original jar then return coffee syrup to jar for storage. Keeps in refrigerator for up to three weeks. 

Honey Simple Syrup
1 cup honey
1 cup water

Place honey and water in medium saucepan and warm over medium heat- do not bring to boil. Cook for about 3-4 minutes. Let cool to room temperature and pour into container. Once completely cool, store in refrigerator.

Coffee-Honey Lattee

1 1/2 cups coffee syrup
1/2 cup half & half
3 tablespoons honey simple syup

Place ice in glass. Add coffee syrup, half & half and honey syrup. Mix well. Enjoy!

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