Basic Cold-Brew Coffee Concentrate

Makes about 6 cups.

• 10 c. cold water

• 1 lb. coffee, medium grind

Directions

Place ground coffee in a large container. Pour water over coffee. Refrigerate container for 12 to 24 hours.

Strain elixir through a coffee filter, and strain it again. (Sometimes, it is a good idea to strain it yet again, just to make sure no grounds made it through.) Refrigerate and use as needed.

To make a cup of iced coffee: Add 1/4 cup coffee concentrate to 1 cup of cold water. Serve over ice.

Variation: If you prefer milk in your coffee, begin with the same 1/4 cup coffee concentrate and add 1/2 cup water and 1/2 cup milk. Serve over ice.

 

Cold-Brew Coffee Float

Makes 1.

• 1/2 c. cold-brew coffee concentrate

• 1/2 c. club soda

• 2 tbsp. coffee liqueur, optional

• 2 scoops ice cream, use vanilla, mocha or chocolate

Directions

In a mug or large glass, add coffee concentrate and club soda. Stir in liqueur, if desired. Gently add ice cream.

Nutrition information per serving:

Calories 145 Fat 7 g Sodium 80 mg

Carbohydrates 19 g Saturated fat 4 g Total sugars 14 gm

Protein 3 g Cholesterol 30 mg Dietary fiber 4 g

 

 

Gooey Cold-Brew Butter Cake

Serves 16.

For the cake:

• 1/2 c. (1 stick) unsalted butter, room temperature, plus more for baking dish

• 1/4 c. warm whole milk (100 degrees)

• 1 envelope active dry yeast

• 2 tbsp. cold-brew coffee concentrate

• 1/4 c. granulated sugar

• 1 tsp. coarse salt

• 2 eggs

• 2 c. flour

For the topping:

• 1 c. (2 sticks) unsalted butter, room temperature

• 1 1/3 c. granulated sugar

• 3/4 tsp. coarse salt

• 1 egg, plus 1 yolk

• 1 tbsp. vanilla extract

• 1 1/3 c. flour

• 1/8 c. light corn syrup

• 1/8 c. cold-brew coffee concentrate

• Powdered sugar, for dusting

Directions

Brush a 9- by 13-inch glass baking dish with butter. Line with parchment paper, leaving a 2-inch overhang on each of the long sides, and butter the parchment. Set aside.

To make the cake: In a small bowl, stir together milk and yeast; let stand until slightly foamy, about 5 minutes.

In the bowl of an electric mixer fitted with paddle attachment, beat 1 stick butter, 2 tablespoons coffee concentrate, 1/4 cup sugar and 1 teaspoon salt until light and fluffy, about 2 minutes. Add 2 eggs, one at a time, beating well after each addition.

Add 2 cups flour in two additions, alternating with the milk mixture. Beat on medium speed until it forms a soft dough, 3 to 5 minutes. Press dough into prepared baking dish and cover loosely with plastic wrap. Set aside in a warm place until puffy and full of air, about 1 hour.

To make the topping: Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream 2 sticks butter, 1 1/3 cups sugar and 3/4 teaspoon salt on medium-high speed until light and fluffy, about 2 minutes. Add 1 egg, egg yolk and vanilla and beat to combine, scraping down sides of bowl. Add 1 1/3 cups flour in two additions, alternating with corn syrup. Beat until thoroughly combined. Add 1/8 cup coffee concentrate and beat 1 additional minute. Spread topping evenly over risen dough using an offset spatula. Bake until just golden around the edges, about 20 minutes. Let cool completely in baking dish on a wire rack before dusting with powdered sugar and serving.

Nutrition information per serving:

Calories 360 Fat 19 g Sodium 225 mg

Carbohydrates 43 g Saturated fat 11 g Total sugars 21 gm

Protein 5 g Cholesterol 90 mg Dietary fiber 1 g

 

Skirt Steak Marinade to Wake You Up

Serves 4.

• 1/2 c. cold-brew coffee concentrate

• 1/4 c. soy sauce

• 1/4 c. vegetable oil

• 3 tbsp. balsamic vinegar

• 3 tbsp. dark brown sugar

• 1 tbsp. minced fresh ginger

• 1 tsp. freshly ground black pepper

• 1 tsp. sea salt

• 1 tsp. minced garlic

• 1 lb. skirt steak

Directions

In a large zip-top bag, combine coffee concentrate, soy sauce, oil, vinegar, sugar, ginger, pepper, salt and garlic. Add skirt steak to marinade, and refrigerate for 12 to 24 hours.

When ready to cook, remove steak from marinade, reserving marinade. Grill steak to desired doneness.

Pour marinade into a skillet and bring to a boil. Allow to boil for at least 3 minutes, reducing liquid by half. Serve with grilled sliced skirt steak.

Nutrition information per serving:

Calories 370 Fat 26 g Sodium 1,510 mg

Carbohydrates 11 g Saturated fat 7 g Total sugars 8 g

Protein 23 g Cholesterol 65 mg Dietary fiber 1 g

 

Cold-Brew Coffee Vinaigrette

Makes 1 cup.

• 2 tsp. cold-brew coffee concentrate

• 1/2 tsp. salt

• 1 tsp. sugar

• 1/2 tsp. freshly ground black pepper

• 1/4 c. sherry wine vinegar

• 1/2 c. extra-virgin olive oil

Directions

Combine all ingredients and chill. Refrigerate for up to one week.

Serve on your favorite selection of baby greens, with feta, tomatoes and diced peppers.

Nutrition information per 2 tablespoons:

Calories 125 Fat 14 g Sodium 150 mg

Carbohydrates 1 g Saturated fat 2 g Total sugars 1 g

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

 

Coffee Shots

Makes 8 (1 ounce) servings.

• Ice

• 1/2 c. cold-brew coffee concentrate

• 1/2 c. heavy cream

Directions

Fill a cocktail shaker with ice and add coffee concentrate and cream. Shake and strain into shot glasses. Serve with a cookie or fruit for a perfect after-meal sweet.

Nutrition information per serving:

Calories 45 Fat 5 g Sodium 5 mg

Carbohydrates 1 g Saturated fat 3 g Total sugars 0 g

Protein 0 g Cholesterol 15 mg Dietary fiber 0 g

 

Frozen Cafe Treat Pops

In a small plastic or paper cup (or pop mold), freeze coffee concentrate and milk, in layers if you feel adventuresome. To keep a stick in place while freezing the first layer, tightly cover the cup with plastic wrap, and poke the stick through the middle into the liquid. After the first layer is frozen, the plastic wrap can be removed for freezing the rest of the layers.

Cafe Butter

Makes 1/2 pound compound butter.

• 2 tbsp. cold-brew coffee concentrate

• 1 tbsp. vanilla

• 2 sticks softened, unsalted butter

Directions

Place coffee concentrate, vanilla and butter into bowl of food processor, and pulse with metal blade until coffee and vanilla are incorporated into butter. Refrigerate until ready to wake up pancakes or toast.

Nutrition information per 1 tablespoon:

Calories 105 Fat 12 g Sodium 2 mg

Carbohydrates 0 g Saturated fat 7 g Total sugars 0 g

Protein 0 g Cholesterol 30 mg Dietary fiber 0 g