Mint Stem Irish Cold Brew Coffee
By Recipe courtesy of Scraps
Mint Stem Irish Cold Brew Coffee
By Recipe courtesy of Scraps
Yield/Serves:
42 ounces coffee concentrate <br><br> <a href="https://www.surlatable.com/category/cat950421/">Learn more about Scraps</a> <br><br>
- Large handful fresh mint
- 9 ounces coarsely ground coffee
- 1 cup sugar
- Irish whiskey, for serving (optional)
- Heavy cream, for serving
Remove mint leaves from stems. Set aside mint leaves for making simple syrup.
Make sure the tab is closed, then put mint stems and coffee grounds into the steeper of your KitchenAid® Cold Brew Coffee Maker. Pour 34 oz. of cold water over, using a circular motion. Allow the coffee to absorb water, and then pour in the remaining 8 ounces. Press down the stems and coffee grounds. Make sure they are covered by water. Put on the lid. Brew in the refrigerator for about 12 hours.
After brewing, remove lid; using the handle, lift the steeper and rest it an angle on the brew jar. Allow to drain for 3 minutes, then change the angle and drain for another 2 minutes. Remove steeper fully and discard used coffee and stems.
Put reserved mint leaves, sugar and 1 cup water in a small saucepan and bring to a boil. Cool completely then strain. Store in the refrigerator.
Store the coffee in the refrigerator. Depending on how strong you like your coffee, dilute each glass with water and serve over. Sweeten each glass with mint syrup, to taste. Stir in a shot of whiskey (optional) and a glug of heavy cream to each glass before serving.
Make sure the tab is closed, then put mint stems and coffee grounds into the steeper of your KitchenAid® Cold Brew Coffee Maker. Pour 34 oz. of cold water over, using a circular motion. Allow the coffee to absorb water, and then pour in the remaining 8 ounces. Press down the stems and coffee grounds. Make sure they are covered by water. Put on the lid. Brew in the refrigerator for about 12 hours.
After brewing, remove lid; using the handle, lift the steeper and rest it an angle on the brew jar. Allow to drain for 3 minutes, then change the angle and drain for another 2 minutes. Remove steeper fully and discard used coffee and stems.
Put reserved mint leaves, sugar and 1 cup water in a small saucepan and bring to a boil. Cool completely then strain. Store in the refrigerator.
Store the coffee in the refrigerator. Depending on how strong you like your coffee, dilute each glass with water and serve over. Sweeten each glass with mint syrup, to taste. Stir in a shot of whiskey (optional) and a glug of heavy cream to each glass before serving.