Wednesday, November 6, 2013

Orange-spice cold brewed coffee

Isn't it weird how we don't typically associate citrus with fall and winter? I tend to think of citrus as a summery flavor, yet it's in season in the colder months. I have an orange tree and the fruit is juuuust starting to ripen. So I decided to add it to this recipe.

I'm a big fan of cold-brewed coffee, whether I drink it iced or heat it up. You can read more about it in my cold brew tutorial here. Infusing it with citrus peel and spices gave it a nice subtle flavor without adding any sugar. It's a bit reminiscent of mulled wine, so I think that Ethiopian beans would be a nice choice for this, since they have some wine-y notes. However, any beans would certainly work!

Makes 4 cups of double concentrate

  • 2/3 cup coffee beans
  • 3-4 strips of orange zest (use a vegetable peeler to get the outer orange part only, without the white pith)
  • 1 cinnamon stick
  • 2 whole cloves

  1. Follow the cold brew tutorial here, adding the spices and orange zest to the water along with the ground beans.
  2. To serve, dilute 1:1 with water. For iced coffee, I love using unsweetened coconut water to dilute it. Or for hot coffee, I love it bulletproof style sprinkled with cinnamon. But serve it any way you'd like!


Loren Nason said...

Now that sounds like an interesting combination

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