Last week I fell victim to a very expensive 16oz cold brew on the way to work. Essentially I paid the same for a cup of cold brew that I would have for a latte and I after I paid the barista, the only thought going through my head was, seriously? That’s what I get for going to hip coffee places that don’t post prices.
So, what’s the deal with cold brew these days? For starters –
it’s super easy to make,
and it’s not just iced coffee.
cold brew is less bitter than your traditionally brewed coffee. Why is that? Coffee beans contain compounds that are extracted during the brewing process (like oils and fatty acids) that are only soluble at high temps (yay, science). When you make cold press, you aren’t allowing any of these compounds to be released. The result is a less acidic coffee that is 1) less bitter and 2) stays fresh for longer.
Because it’s less bitter, we’re seeing more of our non coffee loving friends convert to the dark side. We’re seeing tons of smaller food companies introducing cold brew to the market, both traditional and flavored. This week, I’m sharing a few of my favorite new cold brews plus a recipe for dairy free coconut date creamer.
If you follow the blog, you already know I’m obsessed with Califia Farms – so it didn’t take me very long to grab a bottle from their cold brew line to enjoy all day everyday (okay, not all day but definitely everyday). I’m a big fan of the salted caramel (because, duh) and the xx expresso. They’ve also come out with a cold brew concentrate that I haven’t seen yet in stores but is available on Thrive Market.
They’ve got a line of ready to drinks as well as concentrates that are out of this world. If you needed a reason to drink coffee, then this is it. My current favorite is the mocha concentrate, but I also dig the traditional black coffee flavor.
Okay, this stuff is literally everywhere. You can even get it at Walmart. While I don’t think the salted caramel surmounts Califa Farms, the accessibility of this brand brings it up there with the rest of them. My favorite flavor is the mexican vanilla and this is my go-to for road trips.
And now.. creamer time.
I originally made this creamer because I was seeking out something for those mornings where I needed a little extra kick to my coffee. I typically drink my coffee black (like my soul) but every once in a while I enjoy adding milk or creamer. It’s hard to justify buying creamer at the store if you only drink it once or twice a week. It’s also great for when you have company, because some people gag at the thought of black coffee. I gag at the thought of sugar added to a good cup o’ joe so I get it… it’s not for everyone. You can make this creamer with coconut cream, or coconut milk, but be sure to get the canned stuff. Also, make sure it’s full fat – don’t skimp on the good stuff. If you use coconut cream, you will probably need to add closer to 2 cups of non dairy milk to get your desired consistency. If you are using coconut milk, you can get away with closer to 1 cup of non dairy milk. Note that the coconut cream/milk part is necessary for this creamer, but you could substitute water for the non dairy milk if you are truly in a pinch (although not recommended). Refrigerate the coconut milk or cream overnight so you are able to scoop off the good stuff.
Coconut Date Creamer
Servings: ~2 cups creamer
Time: 10 hours total, 15 minutes active
- 1 cup pitted dates, soaked in water for 2 hours
- 1 cup canned coconut cream or milk *
- 2 tsp vanilla extract
- 1-2 1/2 cups non dairy milk **
- Place can of coconut cream or milk in the fridge overnight. Let sit for 6-8 hours so that fat solidifies on the top of the can. You should be able to “scoop” it out with a spoon.
- Place pitted dates in a jar and cover entirely with water. Fill so there is about 1/2 ” of additional water above the dates. Set aside for about 2 hours.
- After the dates have soaked, drain liquid and place dates in blender along with 1 cup of coconut cream, 2 tsp vanilla extract, and 1 cup of non dairy milk. Blend on high until ingredients are combined. Add non dairy milk in 1/4 cup increments until desired consistency is achieved.
- Store in an airtight container in the fridge for up to one week.
* refrigerated overnight, scooping the cream off the top
** varies based on desired consistency, if using coconut milk start with one cup and work your way up