Welcome to Monday morning coffee! I will be posting coffee recipes every Monday so we can get the week started right.
I love that cold coffee sounds good! I love iced coffee, but cold brew is next level smooth. This Mexican cold brew is extra yum with cinnamon, vanilla and almond flavors.
The one drawback of cold brew is that you have to plan for it. It needs to brew at least 12 hours, so make this today so you can enjoy it tomorrow.
There are many ways to make cold brew. You don’t need to buy anything fancy, a mason jar will work. You just combine all the ingredients and let it brew overnight and filter with a strainer. I did a lot of research and decided to try the Asobu cold brew coffee maker. It’s really simple, you can also use it for a regular pour over, its compact and looks great on your counter. I have the matte white, but it also comes in copper, black and silver. I also use my Fellow Stagg gooseneck kettle to pour the water. I am obsessed with both the Asobu and my kettle!
Plus, the bottom has a cap so you can use it to store the finished coffee in the refrigerator or take with you to go!
To make Mexican cold brew, you will start with freshly medium/coarse ground coffee and filtered water.
Add cinnamon sticks, vanilla and almond extract when brewing the coffee.
I added Casita crema Mexicana table cream to my cold brew after pouring it in my mug. It is very similar to crème fraiche and can be found in the dairy section of the grocery store. Don’t confuse it with the crema Mexican Agria as that is sour cream:) I don’t add any sweetener – the cinnamon, vanilla and almond flavors make it seem sweet. You could add a little sugar or flavored creamer if you like your coffee a little sweeter. Non-dairy milk such as almond milk would be really good in place of the cream.
I also added a few coffee ice cubes so that it wouldn’t be watered down as they melted. I love this little silicone ice cube tray from Starbucks.
Enjoy!
mexican cold brew coffee
Equipment
- Asobu Cold Brew Coffee Maker
Ingredients
- 60-70 grams fresh medium/coarse ground coffee (1/2 cup)
- 3 cups filtered water (24 oz )
- 2-3 cinnamon sticks
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
with the Asobu cold brew maker:
- Place the freshly ground coffee in the metal cone filter
- Pour water in a circular motion over the coffee, letting it become absorbed until all of the water is used. I use my Fellow Stagg gooseneck kettle, but a regular kettle can be used. Pour slowly.
- Place cap on coffee maker with air vent closed. Let brew at least 16 hours or overnight.
- Open the air vent on top. Push the button in the middle of the coffee maker to release the cold brew to the container on the bottom
- Remove the top portion of the coffee maker
- Pour into coffee mug with ice. I like to use coffee ice cubes so it doesn't get watered down. Add crema and sweetener as desired.
with a mason jar:
- Place all ingredients in the mason jar
- Cover tightly and shake to combine the ingredients
- Refrigerate for 12-14 hours. Shake a few times.
- Strain first with a fine mesh strainer over a bowl. Line the strainer with a paper towel for the second straining to be sure that all grounds have been strained out.
