Cold Brew Coffee (with Cardamom!)

In honor of International Coffee Day yesterday, we’re bringing you an international coffee recipe!

I’m sure by now you’ve heard of cold brew coffee. Especially now that Starbucks has started featuring it. For those of you who aren’t sure about it: No, it’s not cold coffee. You can still drink it hot. Yes, it’s so much more delicious, flavorful and fresh than regular brewed. No, you don’t have to use it all at once. It can stay in the fridge for up to two weeks. Yes, it gives you an excuse to use one of your cute mason jars for real (and not just decoration).

My British friend (told you this would be international) recently introduced me to this British fellow, Mike Cooper, after discussing homemade cold brew coffee. I thought I needed huge special equipment and my own goddamn coffee tree to make cold brew. But therein lies the beauty – you only need a bowl and a strainer. (Oh, and that cute mason jar.) That’s it. However, I will warn you – it does take about 24 hours to make, but it’s well worth the wait. Trust.

  • 2 cups fresh coffee grinds
  • 4 cups filtered water
  • 1/4 cup cardmom pods (optional)*
  • Paper towel or a sieve

In a large bowl, pour in the coffee grinds and water. *If you’re making cardamom coffee, mix in the pods. Cover it with a tea towel and place in the fridge. Our British fellow says to leave it for 20 hours but I’ve been doing between 24-28. You’ll see a nice foam at the top when you take it out.

After the wait is finally over, you’re going to strain the grinds. If you’re using a sieve, strain the coffee into a medium sized bowl. Once strained, covered another bowl with the paper towel and pour the coffee over it.

If you’re using paper towel, you’ve already cut to the second part and will only need to strain once. Cover a medium sized bowl with the paper towel and pour the coffee over slowly, letting it strain through.

At this point the coffee is really concentrated, but it gives you the freedom to choose how strong you want your cup to be. Pour a little coffee into a cup, and using piping hot water (or cold for iced coffee) fill it to your liking. If you’re a big fan of iced coffee like my husband, you can also use the concentrate to make a few iced cubes for next time.

cold-brew-coffee

 

Happy Drinking, XO.

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Blackberry Jalapeño Margarita

I’m not typically one for New Years’ resolutions, but this year Sonia and I decided to give it a shot in a couple of different ways. (Stay tuned to read about hers shortly!). My resolution? No alcohol during the week. WHAT?! Ugh, I know. But a new year is all about trying to be a healthier you, right? (Cue eye roll).  Anyway, because of this resolution, when I do have a drink on the weekend, it better be damn good. I waited all week for it!

Another thing you should know is that I’m not a very patient person. Therefore, I really don’t feel like waiting for summer to come back around to have a margarita. I used to think it was so strange when someone ordered a margarita in the dead of winter. I thought they were strictly reserved as a refreshing drink on a hot day. I’ve changed my ways because, like I said, I’m not patient.

And that my dear friends is why I made this blackberry jalapeño margarita. Before you get up in arms about burning your tongue off with the jalapeños, I promise that it’s not that spicy. Just a little heat to add to the sweetness. Plus, it’s winter people. It’s the only way I could justify a margarita in winter – a little heat!

*Makes 6 cups or 1 small pitcher

  • 1 jalapeño (Through this recipe, I learned that the heat is in the seeds, not the pepper itself. Be sure not to throw them out!)
  • 4 cups of blackberries
  • Juice of 1 lime
  • 1/2 cup triple sec
  • 1 cup tequila

Additions:

  • 1 cup seltzer water
  • 1 lime wedge and sugar for the rim

Chop the jalapeño and place off to the side, then muddle the blackberries to a juicy pulp. In a large shaker of ice (for single servings) or a pitcher (for single servings. JK.) pour in all of the ingredients, with the exception of the “additions”. When ready to serve, rim the glass with the lime wedge and sugar. Top with seltzer.

Blackberry Jalapeno Margarita_damndelish

Happy drinking, XO.