Dairy-Free Cold Brew Coffee with Snickerdoodle Option
Prep time
Total time
Using cinnamon in the concentrate adds depth to the flavor. With the vanilla creamer and cinnamon sprinkle, it has a sweet Mexican coffee or snickerdoodle vibe. Please note that the Prep time does not include soaking. It is hands on time only.
Author: Alisa Fleming
Serves: 2½ to 3 cups concentrate
Ingredients
Cold Brew Coffee Concentrate
- ⅔ cup (2 ounces) coffee beans
- 1 cinnamon stick, broken in half (optional)
- 3 cups cold water
To Serve
- Vanilla So Delicious Dairy Free Creamer, to taste
- Water or coconutmilk beverage, as needed
- Ground cinnamon, for sprinkling (optional)
Instructions
- Place the coffee beans in your blender, food processor, or coffee grinder. Pulse the beans just a few times. You want a coarse meal or finely chopped beans, not coffee grounds.
- Transfer the chopped coffee beans to a large jar or container. Optionally add the cinnamon stick. Cover the coffee with the water.
- Cover the container and let sit at room temperature for 24 hours.
- Pour the coffee through a nut milk bag (for cleanest results) or a fine mesh sieve lined with cheese cloth or a coffee filter into another container.
- Fill your mug halfway with the coffee concentrate. If desired, heat the coffee or add ice for iced coffee.
- Add the creamer, to taste, and water or milk beverage (hot or cold), as needed. Optionally top with a sprinkle of cinnamon to serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-cold-brew-coffee