Cold Brew Coffee at home is easy to make and super delicious just like the market taste. It can made easily without refined sugar, funky additives, and extra colorings. Once you make it, you will regret not knowing it earlier.
Cold brew coffee is cold and icy. This cold brew coffee brewed and stepped in for more than 12 hours. This coffee is slightly less bitter and acidic. It is the besticed coffee with sweetness and flavor. One can have this coffee with ice and water or else your favorite milk, like almond milk, cashew milk, or oat milk, for a creamy taste.
Cold Brew Coffee at Home
Prepare the brew coffee once, and enjoy it with ice many times. You can make the best cold brew coffee at home, with a super delicious taste. The cold brew coffee you prepare at home will keep fresh for a week or so in the fridge. The flavoris best for a week, otherwise you can keep it for few more days.
Equipment
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
Ingredients
- 1 cup whole raw almonds
- 1½ tbsp fresh rosemary (stems removed)
- 1 cup all purpose flour
- 1½ cups whole milk ricotta cheese (room temperature)
- ⅔ cup extra virgin olive oil
- 3 grams blood oranges (small, Cara Cara, or Valencia)
Instructions
- Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
- Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
- Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
- Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
- Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
- Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
- Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
Notes
Kid-Friendly Adaptation: The recipe makes 3 cups of cold brew concentrate in a jar. Be careful while grinding the coffee and try to keep the grinder away from kids. Always try to clean your equipment properly.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.
