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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.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Drinks
Cuisine American, Italian
Servings 2 people
Calories 180 kcal

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.
Keyword Bevarage, Coffee