Enjoy the flavors of the holiday season in this homemade Gingerbread Cold Brew Coffee. Great for making hot or iced lattes and perfect for gifting to others
Prep Time 10 minutesminutes
Cook Time 0 minutesminutes
Infusion & Straining Time 12 hourshours
Total Time 10 minutesminutes
Servings 16
Author Meme
Ingredients
12ouncebag coffee grounds {about 4 cups}
6cupsfiltered water
1vanilla beansliced in half & scraped
2tablespoonground cinnamon
2tablespoonground ginger
1tablespoonground allspice
1tablespoonground nutmeg
1tablespoonground cloves
Instructions
Stir together all the ingredients. Cover and let sit overnight.
Pour through a fine mesh sieve lined with a coffee filter or use a nut milk bag into a container and keep refrigerated for up to 4 weeks.
To drink: use about 1-2 ounces coffee concentrate per 6-8 ounces milk (any kind) or water. Serve cold or hot. Enjoy!
Notes
*Makes 4 cups which is about 16-32 servings.*Use a Filtron Cold Water Coffee Concentrate Brewer or Toddy Cold Brew System for easier preparation.*Slice the vanilla bean in half and use a small spoon to scrape the vanilla pulp out. Add both the pulp and bean to the mixture.*If you do not have a vanilla bean, add an optional but delicious ⅛ teaspoon vanilla extract to each cup of coffee for extra flavor.*Based on my Pumpkin Coffee Concentrate