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How to Make Cold Brew Coffee + 3 Herbal Additions

Menthol Chest Balm Recipe

Cold Brew

Now that summer has arrived, I find myself constantly craving cold brew coffee. This beverage is not simply a traditionally hot brewed coffee, with ice added to it. It’s even simpler than that! Basically, it’s coarse ground coffee beans steeped in room temperature water, overnight. However, as per usual, I will complicate the process by adding a bunch of herbs and spices to the recipe. I can’t help myself; herbalism infuses so many aspects of my life. I’m sure you can relate.

Cold brew coffee is famous for being less acidic and less bitter than your standard cup of coffee. The result is a very smooth and delicious flavor, perfect for these warmer months. Cold-brewed coffee also is more caffeinated than your standard cup of coffee. This detail is nothing to scoff at either, because it’s too stimulating for some people to consume. So, consider that a fair warning!

I originally wanted to write this blog post because I came up with a spin on what coffee shops affectionally call “dirty chai,” which is typically one of their off-menu items. If you’re not in the know, a dirty chai is basically a standard chai latte, with a shot of espresso added to it. Turns out, chai tea spices work out swimmingly with cold-brewed coffee as well! You’ll find the recipe for my “dirty chai cold-brewed coffee” below, along with two other herb-inspired variations. Do you make herb-infused cold-brewed coffee? If so, let us know your favorite ingredients to use in the comments!

How to Make Cold Brew Coffee

Ingredients

  • 1 cup organic coffee beans
  • 4 cups room temperature water


Directions

  1. Grind coffee beans to a coarse consistency, similar to a cornmeal-like consistency. You do not want the grounds to be too fine.
  2. Place the ground coffee beans in a quart jar.
  3. Pour the water into the jar and stir.
  4. Cap the jar with a lid.
  5. Allow to infuse for approximately 12 hours. I make mine in the evening and allow it to infuse overnight. You can infuse it either in the fridge or on the counter at room temperature.
  6. Strain the water from the grounds. You can use a coffee press, pour-over filter, or even a sprout screen.
  7. Serve with ice cubes. Add optional creamer and sweetener of choice.

Chai Cold BrewChai Cold Brew

Dirty Chai Cold Brew Coffee Recipe

Ingredients

  • 3/4 cup organic coffee beans
  • 4 cups room temperature water
  • 3/4 cup organic classic chai tea
  • 1/2 cup organic creamer of choice
  • Raw local honey to taste
  • Ice cubes


Directions

  1. Grind coffee beans to a coarse consistency, about as coarse as cornmeal. You do not want the grounds to be too fine.
  2. Place the ground coffee beans and chai tea in a quart jar.
  3. Pour the water into the jar and stir.
  4. Cap the jar with a lid.
  5. Allow to infuse for approximately 12 hours. I make mine in the evening and allow it to infuse overnight. You can infuse it either in the fridge or on the counter at room temperature.
  6. Strain the water from the grounds and tea. You can use a coffee press, pour-over filter, or even a sprout screen.
  7. Add honey and allow to dissolve.
  8. Serve with ice cubes and creamer.

Lavender Cold Brew

Lavender-Infused Cold Brew Coffee Recipe

Ingredients

  • 12 oz. plain cold brew coffee (recipe above)
  • 1 oz. organic cream of choice
  • 2 Tbsp. organic lavender simple syrup (recipe below)
  • Ice cubes

Directions

  1. Combine all ingredients.
  2. Enjoy!


Lavender Simple Syrup Recipe

Makes approximately 2 cups

Ingredients

Directions

  1. Combine water, sugar, and lavender flowers in a saucepan.
  2. Bring heat to a low simmer.
  3. Simmer for one minute, stirring constantly, then remove from heat.
  4. Allow to infuse for about 30 minutes. Be sure to stir regularly throughout.
  5. Strain the liquid from saucepan to a jar.
  6. Label the jar.
  7. Store in the refrigerator and consume within a couple weeks.

Chaga Brew


Chaga Chocolate Cold Brew Coffee

Ingredients

  • 3 cups water
  • 3/4 cup organic coffee beans
  • 1/4 cup organic roasted cacao powder
  • 1/2 cup organic cream of choice
  • 4 oz. chaga decoction (see pro tips)
  • 1/4 cup organic grade A maple syrup
  • 2 Tbsp. vanilla extract
  • Ice cubes


Directions

  1. Grind coffee beans to a coarse consistency, about as coarse as cornmeal. You do not want the grounds to be too fine.
  2. Place the ground coffee beans and roasted cacao powder in a quart jar.
  3. Pour the water into the jar and stir.
  4. Cap the jar with a lid.
  5. Allow to infuse for approximately 12 hours. I make mine in the evening and allow it to infuse overnight. You can infuse it either in the fridge or on the counter at room temperature.
  6. Strain the water from the grounds and cacao powder. You can use a coffee press, pour-over filter, or even a sprout screen.
  7. Add chaga decoction, maple syrup, vanilla extract, and creamer.  
  8. Serve with ice cubes.

Pro Tips

  • Make ice cubes with some cold brew coffee and use them in place of regular ice cubes for an undiluted experience!
  • Use the highest quality water you can. It will make the cold brew that much better!
  • To make a chaga decoction, simply simmer about a cup of the chopped-up mushroom pieces in a quart of water for a couple of hours and strain. You can even save the mushroom and make another decoction from it the next day as it’ll still have some of the beneficial constituents in it!

 

Want to try a less stimulating beverage? 

Herbal Coffee Substitute with Roasted Chicory and Dandelion Root Recipe


You may also enjoy:

Guarana Seed Benefits & Stimulating Hot Cocoa Recipe
Hemp Milk Recipe + Chocolate and Strawberry Flavor Variations
Invigorating Coffee Cardamom Lip Balm Recipe


ColdBrewPIN

 


Topics: Recipes, Herbalism, Tea & Herbal Drinks

Mason

Written by Mason on July 19, 2021

Mason Hutchison is the founder of HerbRally, a podcast and website that promotes herbalism education and events. He has completed herbalism apprenticeships at the Columbines School of Botanical Studies and the Arctos School of Herbal and Botanical Studies. Mason is the Events & Outreach Strategist for Mountain Rose Herbs. His day-to-day work involves organizing community events such as the Free Herbalism Project, as well as attending herbal conferences throughout the country. He is the co-organizer of one of the longest running herbal events in the US, the Breitenbush Herbal Conference. He is also on the board of directors for the Eugene Tea Festival. He has previously volunteered for the Occupy Medical herb team and the Native Plant Society of Oregon – Emerald Chapter. Mason is a proud father, avid basketball and ping pong player, spring water gatherer, and an enthusiast in the art of frugal nutrition.


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