I have been looking forward to sharing this recipe for about two weeks! The weather has averaged about 50º lately (with the exception of that brief snowstorm….), and the sunshine had me itching for my cold brew and iced coffee recipes.
For the cold brew you will need:
- A french press (linking the french press cold brew method here)
- 8 1/2 tbsp coarsely ground Chicago French Press Maple Pecan beans (use code CASSIDY at checkout)
- 4 1/4 cup (34 oz) cold or room temperature water
- 1/4 to 1/3 cup of milk of choice (for the final beverage)
For the syrup you will need:
- 1 cup water
- 1 1/4 cup brown sugar
- 3 cinnamon sticks
Bring the water to a boil in a small or medium saucepan over medium heat. Add the cinnamon sticks, and reduce the heat to low, allowing the combination to simmer. Stir occasionally for about 8-10 minutes. You’ll begin to smell the mixture, and see it darken in color.
Remove the cinnamon sticks, remove the mixture from heat, and add the brown sugar. Stir until dissolved.
Store in an airtight container in the fridge.
Cold brew instructions:
Place your coarse grinds in the base of the french press, and pour in the water. Place the lid on the french press, but do not press. Place in the fridge overnight. Press in the morning.
Once your cold brew is pressed, fill a glass with ice, and add 2 tsp of your Cinnamon Brown Sugar syrup over the ice. Pour in your cold brew, leaving an inch of space at the top.
In a separate jar or cup, froth the milk (shake it in a jar, use a hand mixer, or a hand frother). Pour into your cold brew, top with cinnamon & enjoy.
Click here to watch a recipe demonstration for this recipe.