Italian pumpkin soup with fresh Rosemary
(English)
Yields6 Servings Prep Time10 minsCook Time12 hrsTotal Time12 hrs 10 mins
(English)
'Iced' coffee reconfigured!
Basic Recipe
1 cup of coffee beans
4 cups of water
tsp. of vanilla powder or liquid (optional)
ice cubes (optional)
Chai latte(optional)
2 extra cups of water
100 grams of cashews/almonds or 3/4 a cup blended with all the water
6 grams of a chai mixture (I used an organic black chai from Numi)
lemon peel from half a lemon
tsp. of cinnamon
Ginger coffee(optional)
2,5 cm or 1 inch of thinly sliced ginger
lemon peel from half a lemon
1
Grind about 1,5 cups of beans as coarse as possible, I used a blend of Hawaiian 'Kauai' coffee, medium roasted beans and some pre-ground vanilla coffee. It's best to use a medium roast coffee otherwise the coffee gets a little bitter for cold coffee.
2
Then add the vanilla and the water, if you have a measurement jar, use about 1 part coffee and fill it up with 3 parts water which makes it 4 parts in total.
3
Now either put it in the fridge and wait about 12-24 hours (the longer the stronger the taste) or keep it outside the fridge and it will go a little quicker.
4
When you think it's ready (I normally just taste it and ignore the coffee grounds), put it through a cheese cloth or tea towel and do it as many times as you don't see any particles in the strained coffee, just once could be enough. Now it's ready! Add a some ice cubes if you like or any kind of milk. It's probably stronger than you are used to (I love espresso) so you can add a little water as well. You can keep it in the fridge for about 5 days. If you like a sugared coffee, look in the notes.
Chai latte
5
Grind the coffee, combine them with the lemon, vanilla, cinnamon and chai. Now take about 100 grams of nuts and put them in a blender with 6 cups of water and blend until smooth, I blend them for about 1 minutes to make sure the nuts are entirely mixed up. Now add this mixture to the coffee and follow the basic recipe.
Ginger coffee
6
Do the same as the basic recipe but add about 2,5 cm of sliced ginger.
- It's possible to do it in a french press but it's a bit small.
- Sugared cold brew coffee
- If you like sugar you could make a sugar mixture, this exist of half a cup sugar and half a cup water, heat it until the sugar evaporates and let it cool down again completely. As it is just sugar and water you can keep it for quite long in the fridge.
Ingredients
Basic Recipe
1 cup of coffee beans
4 cups of water
tsp. of vanilla powder or liquid (optional)
ice cubes (optional)
Chai latte(optional)
2 extra cups of water
100 grams of cashews/almonds or 3/4 a cup blended with all the water
6 grams of a chai mixture (I used an organic black chai from Numi)
lemon peel from half a lemon
tsp. of cinnamon
Ginger coffee(optional)
2,5 cm or 1 inch of thinly sliced ginger
lemon peel from half a lemon
Directions
1
Grind about 1,5 cups of beans as coarse as possible, I used a blend of Hawaiian 'Kauai' coffee, medium roasted beans and some pre-ground vanilla coffee. It's best to use a medium roast coffee otherwise the coffee gets a little bitter for cold coffee.
2
Then add the vanilla and the water, if you have a measurement jar, use about 1 part coffee and fill it up with 3 parts water which makes it 4 parts in total.
3
Now either put it in the fridge and wait about 12-24 hours (the longer the stronger the taste) or keep it outside the fridge and it will go a little quicker.
4
When you think it's ready (I normally just taste it and ignore the coffee grounds), put it through a cheese cloth or tea towel and do it as many times as you don't see any particles in the strained coffee, just once could be enough. Now it's ready! Add a some ice cubes if you like or any kind of milk. It's probably stronger than you are used to (I love espresso) so you can add a little water as well. You can keep it in the fridge for about 5 days. If you like a sugared coffee, look in the notes.
Chai latte
5
Grind the coffee, combine them with the lemon, vanilla, cinnamon and chai. Now take about 100 grams of nuts and put them in a blender with 6 cups of water and blend until smooth, I blend them for about 1 minutes to make sure the nuts are entirely mixed up. Now add this mixture to the coffee and follow the basic recipe.
Ginger coffee
6
Do the same as the basic recipe but add about 2,5 cm of sliced ginger.
