Cold Coffee Drinks

 

Cold Brew 

What you'll need:

• 79 grams of your favorite Intrepid Traveler whole bean coffee, we suggest our El Dorado 
• Grinder - blade or burr 
• Filtered water 
• 1,000 ml Cold brew coffee pot OR cold brew reusable bags and an air-tight quart container such as a mason jar

Directions:

1. Place 79 grams whole bean coffee into grinder and grind extra course (if using an electric grinder use short, quick pulses for about 10 secs)
2. TIP: If using a blade grinder, you will need to grind in batches, depending on the size of grinder. We recommend doing two to four batches to get the most even consistency. 
3. Place grinds into cold brew bag or cold brew strainer
4. Place cold brew bag into air-tight quart container or place strainer into pitcher
5. Fill container with filtered water, making sure the top of cold brew bag remains tight and upright 
6. Steep for 12 to 18 hours either on the counter or in the fridge

 

 

Cold Brew With Salted Caramel Cold Foam

Ingredients:

• 1 cup/8 oz. cold brew coffee, we suggest our El Dorado
• 1/4 cup milk, we recommend skim or whole milk, heavy whipping cream will work best if you are hand whipping 
• 1 tablespoon caramel syrup
• Sprinkle of sea salt 
• Caramel sauce (optional)

Directions:

1.  Add milk or heavy whipping cream, sea salt and half of caramel syrup into mixing bowl 
2. Use a hand mixer, handheld electric frother or whisk until milk is thick and creamy
3. Pour cold brew into a glass filled with ice
4. Pour remaining caramel syrup into glass and give a stir
5. Slowly pour milk over cold brew
6. Drizzle caramel sauce on top of milk 

 

Dalgona Coffee 

Ingredients:

• 2 tablespoons instant coffee
• 2 tablespoons granulated sugar
• 2 tablespoons boiling water
• 1 cup milk of choice 

Directions:

1. Add the instant coffee, sugar and 2 tablespoons boiling water in a bowl 
2. Whip the entire mixture for about 2 minutes. A hand mixer or milk frother work best, but it can be done with a hand whisk
3. Pour your milk into a cup with ice 
4. Top milk with whipped mixture 

 

Freddo Espresso

Ingredients:

• Espresso beans, we suggest our Fountain of Youth 
• Ice cubes 
• Sugar (optional)

Directions:

1. Make 2 shots of espresso 
2. Add 1 to 2 tbsp of sugar and stir (optional)
3. Put the espresso into a cocktail mixer with 3 ice cubes
4. Shake the cocktail mixer for about 30 seconds OR froth with an electric handheld frother 
5. Fill a tall glass with ice.
6. Strain the espresso into the tall glass. Coffee should be frothy.

 

Freddo Cappuccino  

Ingredients:

• Espresso beans, we suggest our Fountain of Youth
• Ice cubes 
• Milk of choice (some dairy-free milks will not froth as well)
• Sugar (optional)

Directions:

1. Make 2 shots of espresso 
2. Add 1 to 2 tbsp of sugar and stir (optional)
3. Put the espresso into a cocktail mixer with 3 ice cubes
4. Shake the cocktail mixer for about 30 seconds OR froth with an electric handheld frother 
5. Strain the espresso into a tall glass with ice 
6. Place cold milk in mixing bowl or glass and froth with an electric handheld frother or whisk until milk is frothy 
7. Pour milk over espresso 

 

Frappe

Ingredients:

• 2 teaspoons instant coffee
• 2 teaspoons granulated sugar, or to taste
• About 2/3 cup cold water
• Ice cubes
• 2 tablespoons milk of choice

Directions:

1. Place the coffee, sugar, and 2 tablespoons cold water in a shaker, jar and shake vigorously for 30 seconds, until very foamy.
2. Slowly pour into a glass filled with ice 
3. Top off with milk (optional) 

 

 Vietnamese Iced Coffee

Ingredients: 

• 2 tablespoons sweetened condensed milk
• 2 tablespoons course ground dark or medium-dark roast coffee, we suggest our Bermuda Triangle 
• Vietnamese coffee press
• Ice
• 1 cup/8 oz hot Water

Directions:

1. Add the 2 tablespoons of coarse ground coffee to the Vietnamese coffee press and wet the grounds slightly with hot water
2. Screw the press on tight ensuring that the coffee is packed well
3. Boil your water and pour your hot water into the coffee press and cover it with its hat
4. Wait for the coffee to finish brewing - the press drips very slowly, it will take about 3-5 minutes 
5. When the brewing has completed, stir the coffee well.
6. When done brewing, stir in 2 tablespoons of sweetened condensed milk and stir well
7. Pour coffee into a glass with ice

Coffee Coconut Milk Popsicles 

Ingredients:

• 2 13.5 oz can coconut milk 
• 1/2 cup favorite Intrepid Traveler coffee beans, we suggest our Lost Oasis
• Optional: sweetener: honey, maple syrup, sugar, ect.
• Popsicle molds 
• Fine strainer or pour over coffee dripper 

Directions: 

1. Grind your coffee beans to a course ground

2. Add the coconut milk, ground coffee and optional sweetener into a saucepan. Heat the ingredients over medium high heat while stirring, to dissolve the honey and bring the coconut milk to a simmer.

3. Remove the saucepan from the heat and allow the coffee to be infused with the coconut milk for about 15 minutes.

4. Pour the coffee coconut milk through a fine sieve to remove coffee grounds. Full fat coconut milk will take longer to drip through. 

5. Taste the coffee milk and add more honey or sweetener to taste (remember the coffee popsicles will taste less sweet once they are frozen).

6. Allow the liquid to cool down slightly then pour the mixture into popsicles molds. (Should make about 6, 4 oz popsicles)

7. Transfer the popsicles into the freezer for at least 4 - 5 hours to completely harden.

Latte milk cereal 

Ingredients:

• 13 grams of your favorite Intrepid Traveler whole bean coffee, we suggest Fountain of Youth (22-25 grams of coffee for a 6-cup Moka Pot, this will make two servings)
• Grinder
• 3-cup Moka Pot (or 6-cup Moka Pot for two servings)
• Your favorite cereal 
• 4 oz your favorite milk
• Ice
• Shaker cup

Directions: 

1. Grind coffee to a medium fine grind 
2. Fill Moka Pot with water to line and add coffee grinds to basket
3. Put Moka Pot over medium/medium low heat and allow to brew
4. Add ice and milk into a shaker cup 
5. Allow Moka Pot to slightly cool
6. Pour coffee from Moka Pot into shaker cup and shake 
7. Pour latte, straining out ice, into a glass or bowl and add your favorite cereal