When I check the weather forecast and see a string of warm days ahead, I know it’s time to make up a big batch of cold-brew coffee concentrate for iced coffee on demand. Cold-brew coffee is super easy to make, but you do have to plan about 12 hours ahead. My habit has been to dilute it with regular milk, but I decided to try out some new combinations, and came up with this one made with almond milk and sweetened with honey. It takes cold-brewed coffee to a whole new (dangerously delicious) level. If it wasn’t for the caffeine, I could drink this stuff all day, and so sometimes I’ll make my cold-brew with decaf beans so I can drink it without worrying about getting jittery.
Almond Honey Cold-Brewed Coffee
4 oz cold-brewed coffee concentrate*
2 oz water
2 Tbsp honey
4 oz almond milk, unsweetened
*To make the cold-brewed coffee, I basically use this recipe. Grind 1/3 cup beans and add to 1 1/2 cups of cold water. Let sit 12 hours at room temperature, then press with a French press and store the coffee concentrate in the refrigerator.
Bring 2 oz of water to a boil. Add the honey to the hot water, and stir to dissolve. Set aside to cool.
Pour the coffee concentrate over a handful of ice cubes. Add the almond milk, and stir to mix. Add the cooled honey syrup to taste.