COLD BREW COFFEE MAKER RECIPES

COLD BREW COFEE MAKER RECIPES Cajun Coffee Chuck Roast Cashew Caramel Iced Coffee Chocolate Café Pudding Chocolate Coffee Almond Torte Cinnamon Coffee Scones Citrus Café Au Lait Cocoa Banana Bombe Coffee Mocha Cupcakes with Café Frosting Coffee with Warm Lavender Steamed Milk Mint Iced Coffee Hot Southern Apple Pie Spice Iced Eggnog Iced Matcha Coffee Lavender Laced Iced Coffee S'mores Coffee Snickerdoodle Icy Sweet Hawaiian Iced Coffee 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 2

CAJUN COFFEE CHUCK ROAST MAKES 4-6 SERVINGS Prepare the seasoning rub by adding the ingredients to a blender or food processor. Blend well for 30 seconds. Heat oil in a large frying pan over medium heat. Add ½ of seasoning rub to one side of chuck roast, pressing into the meat. Place meat, seasoned side down onto the hot pan. Sear for 3 minutes. Add remainder of seasoning to bare side of chuck roast. Flip roast and sear other side another 3 minutes. Add roast to a 6 litre slow cooker. Add beef broth, secure lid and turn to high. Cook for 5 hours, meat should be tender and shred easily with 2 forks. 1 tablespoon vegetable oil 1.5kg boneless chuck eye roast ¼ cup (60ml) beef broth SEASONING RUB ¼ cup coffee concentrate coffee grounds 1 tablespoon lemon pepper seasoning 1 tablespoon brown sugar, packed 1 tablespoon corn flour 1 teaspoon ground chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon dried thyme ½ teaspoon ground black pepper ¼ teaspoon ground cayenne pepper 3

CASHEW CARAMEL ICED COFFEE Combine milk, syrup, coffee concentrate and mix well. Half fill two large glasses with ice cubes and pour over ice. Serve immediately. 2 cups (500ml) cashew milk 2 tablespoons caramel syrup 1 2 (125ml) cup coffee concentrate 4

CHOCOLATE CAFÉ PUDDING MAKES 4 SERVINGS Place sugar, cocoa powder and cornflour into a medium saucepan and mix well. Whisk in milk, coffee, vanilla and heat. Whisk constantly over low heat until mixture begins to boil and thicken, and is smooth and creamy. Remove from heat and transfer to serving bowls. Serve immediately or cover tightly with plastic wrap and refrigerate to cool. Top with whipped cream and fresh berries. 2 3 cup (150g) white sugar 1 4 cup unsweetened cocoa powder 3 tablespoons cornflour 2 cups (500ml) whole milk 1 tablespoon coffee concentrate 1 2 teaspoon vanilla extract OPTIONAL Whipped cream Fresh berries 5

CHOCOLATE COFFEE ALMOND TORTE MAKES 8 SERVINGS Preheat oven to 180 C. Grease and line a 23cm springform tin with baking paper. (A 23cm pie plate can be used). Spread the bread crumbs along the bottom of the pan. Set aside. Place the almonds into a small frying pan and heat over low heat. Stir and toast for 5 minutes, until golden brown. Remove from heat and cool completely. Transfer to a food processor. Process until finely ground. Set aside. 2 tablespoons plain fresh bread crumbs 1 1 2 cups (240g) blanched whole almonds 1 cup (190g) bittersweet chocolate chips 6 large eggs, seperated 1 cup (220g) caster sugar 2 tablespoons coffee concentrate 2 tablespoons icing sugar Melt chocolate in a microwave safe container for 30 seconds. Stir and repeat until just melted. Remove and cool slightly. Place egg yolks into the bowl of a Stand Mixer fitted with a flat beater and add 3/4 cup of the sugar. Mix on speed 6 for 3 minutes or until creamy and light in colour. Add coffee concentrate and cooled melted chocolate and mix gently on speed 2 until mixed. Reduce speed to 1 and add ground almonds. Mix until just folded through. In a second clean mixing bowl, add 3 egg whites only and remaining sugar. Beat on speed 6-8 until soft peaks form. Add remaining egg whites and fold through until just incorporated. Pour into prepared cake tin and bake 40 minutes or until top is firm and starts to crack. Cool on a rack for 10 minutes. Sprinkle the top with icing sugar, serve warm or at room temperature. 6

CINNAMON COFFEE SCONES MAKES 8 SERVINGS PREHEAT OVEN TO 200 C fan forced Line a baking tray with baking paper. To make the coffee crumb, place all ingredients into the bowl of a food processor. Pulse 1-2 times to mix well. Add butter and continue to pulse until mixture resembles coarse breadcrumbs. Remove and set aside. To make the scone, return food processor bowl, add the flour, sugar, baking powder, bi-carb and salt. Pulse 1-2 times to mix. Add diced cold butter and pulse 7 times until mixture is crumbly. Mix yoghurt, egg and vanilla and add to flour mixture. Pulse again 3-4 times or until dough just comes together in clumps. Tip onto a lightly floured work surface and gently bring together and knead lightly. Divide dough in two and roll each into a 25cm circle. Sprinkle the cinnamon filling over the top pf one of the dough circles and place second dough circle on top so that the filling is sandwiched in between. CINNAMON FILLING 1/ 4 cup (55g) light brown sugar 2 tablespoons plain flour 2 teaspoons brewed coffee granules 1/ 2 teaspoon ground cinnamon 30g cold, unsalted butter, diced SCONE DOUGH 2 1/ 2 cups (375g) plain flour 1/ 2 cup (110g) caster sugar 2 teaspoons baking powder 1/ 2 teaspoon bi-carb soda 1/ 2 teaspoon sea salt 125g cold, unsalted butter, diced 1 cup (280g) Greek yoghurt 1 large egg 2 teaspoons vanilla extract COFFEE DRIZZLE 1 cup (160g) pure icing sugar 3 tablespoons coffee concentrate Cut into 8 triangles and pinch down the edges of each triangle to enclose filling. Place onto the prepared tray. To make the coffee glaze, mix together the icing sugar and coffee concentrate to form a smooth glaze. Pour a little over each triangle and spread with the back of a spoon or pastry brush; reserve extra glaze. Bake for 20 minutes. Let cool slightly and drizzle with remaining glaze. Serve warm. 7

CITRUS CAFÉ AU LAIT Using a sharp knife, slice a 8cm long piece of orange peel, making sure to remove any pith. Combine the water, cinnamon, sliced peel, brown sugar and nutmeg into a small saucepan and bring to the boil over medium high heat. Reduce heat to medium and simmer for 3-5 minutes. Remove from heat and stir in coffee concentrate and cream. 1 orange 1 ½ cups (375ml) water 1 cinnamon stick 1 ½ tablespoons brown sugar pinch ground nutmeg ½ cup (125ml) coffee concentrate 2 tablespoons cream Pour into mugs and serve. 8

COCOA BANANA BOMBE Place banana and milk into a blender jug. Process until smooth. Add chocolate syrup and coffee concentrate and process for a further 40-50 seconds or until smooth and well mixed. 1 small banana, peeled and diced 1 ½ cups (375ml) milk 2 tablespoons chocolate syrup ½ cup (125ml) coffee concentrate Half fill two large glasses with ice cubes and pour over banana coffee milk. Serve immediately. 9

COFFEE MOCHA CUPCAKES WITH CAFÉ FROSTING MAKES 12 SERVINGS Preheat oven to 160 C fan forced. To make the cupcakes, line a 12 cup (1 3 cup capacity) muffin tin with cupcake paper liners. Place sugar into the bowl of a Stand Mixer fitted with a flat beater. Sift flour, cocoa powder and salt together and add to the sugar. Mix on low speed to mix. Add eggs, milk, oil and vanilla an beat on medium speed for 1 minute or until smooth and well mixed. Stir boiling water and coffee concentrate together and pour into cake batter. Mix on low speed. Batter will become thin. Fill each cupcake with batter until 2/3 full and bake 15-20 minutes. Remove and cool in tin for 10 minutes before transferring to a wire rack to cool completely. To make the frosting, place butter into the bowl of a Stand Mixer fitted with the whisk attachment. Beat on medium speed for 1 minute or until butter is light and whipped. While butter is still whipping, add icing sugar, 1/2 cup at a time, making sure that the sugar has been incorporated before adding the next. Reduce speed to low and add coffee concentrate. Beat until well mixed. (Use immediately or store in a sealed container in the refrigerator). Once cupcakes are completely cooled, pipe butter frosting onto each cupcake and serve. 2 cups (440g) caster sugar 1 3 4 (260g) self-raising flour 3 4 cup (75g) cocoa powder 1 teaspoon salt 2 large eggs 1 cup (250ml) milk ½ cup (125ml) vegetable oil 2 teaspoons vanilla extract 3 4 cup (180ml) boiling water 3 4 cup (60ml) coffee concentrate FROSTING 250g unsalted butter, softened 2 ½ cups (400g) icing sugar 2 tablespoons coffee concentrate 10

COFFEE WITH WARM LAVENDER STEAMED MILK Combine boiling water and coffee concentrate and pour into two mugs. Steam milk and lavender extract until hot and frothy. Add the lavender milk froth to coffee and serve. 1 1 2 cups (375ml) water 1 2 cups (125ml) coffee concentrate 1 cup (250ml) milk 1 2 teaspoon lavender extract 11

ICED MINT COFFEE Mix together milk, creme de menthe, chocolate syrup and coffee concentrate in a jug. Half fill two large glasses with ice cubes and pour over mint ice coffee. 2 cups (500ml) milk 3 teaspoons creme de menthe syrup 2 tablespoons chocolate syrup 1 2 cup (125ml) coffee concentrate 2 sprigs of fresh mint to garnish (optional) Garnish with sprigs of mint. Serve immediately. 12

HOT SOUTHERN APPLE PIE SPICE Place all the ingredients into a saucepan and heat over medium heat. Stir well to dissolve the honey and bring to the simmer for 1-2 minutes. Remove from the heat and pour into mug. Serve hot. 1 cup (250ml) water 1 cup (250ml) cream or milk ½ teaspoon ground cinnamon 1/ 4 teaspoon ground nutmeg 1/ 4 teaspoon ground cardamon pinch ground ginger pinch ground all spice 1 tablespoon honey ½ cup (125ml) coffee concentrate 13

ICED EGGNOG Combine eggnog drink, milk and coffee concentrate in a jug and mix well. Half fill two large glasses with ice cubes and pour over eggnog drink. ½ cups (375ml) store bought eggnog drink ½ cups (125ml) milk ½ cup (125ml) coffee concentrate ¼ teaspoon ground nutmeg Sprinkle with nutmeg and serve. 14

ICED MATCHA COFFEE Combine almond and honey into a saucepan and warm over low heat until honey has dissolved. Stir in coffee concentrate and Matcha tea and mix well. Half fill two glasses with ice cubes. Pour over glasses with ice and serve. 1 ½ cups (375ml) almond milk 1 tablespoon honey ½ cup (125ml) coffee concentrate 2 teaspoons Matcha green tea powder 15

LAVENDER LACED ICED COFFEE Place water, milk, coffee concentrate, sugar and lavender into a small saucepan. Stir over low heat until just warmed through. Remove and cool slightly. Half fill two large glasses with ice cubes and pour in iced coffee. Serve. 1 2 cup (125ml) water 1 cup (25ml) milk 1 2 cup (125ml) coffee concentrate 1 tablespoon suagr 1 2 teaspoon lavender extract 16

S'MORES COFFEE Mix together coffee concentrate, chocolate milk and mix well. Half fill two large glasses with ice cubes and pour over coffee. Top with puffed marshmallow and crumble over half a biscuit. Serve immediately. 3 4 cup (180ml) coffee concentrate 1 1/ 2 cups (375ml) chocolate milk 1 2 cup puffed marshmallow 1 Digestive or Marie biscuit, crushed 17

SNICKERDOODLE ICY Place all ingredients into a blender jug with 2 cups of ice cubes. Secure lid an blend for 1-2 minutes or until the ice is finely crushed and ingredients are well blended. Pour into two large glasses and serve immediately. 1 1 2 cups (375ml) milk 1 teaspoon ground cinnamon 2 teaspoons brown sugar 4 tablespoons coffee creamer 1 1 2 cups (375ml) coffee concentrate 18

4 SWEET HAWAIIAN ICED COFFEE Place all the ingredients into a small saucepan and stir over medium heat for 2-3 minutes. Remove and cool slightly. Half fill two large glasses with ice cubes and pour over warm coffee. Serve immediately. 1 1/ 2 tablespoons coconut oil 2 cups (500ml) coconut milk 1/ 2 cup (125ml) coffee concentrate 1 tablespoon honey 19