7 Things to Know About Making Cold Brew Coffee at Home 


For the cold brew: – 1 cup (4 ounces / 113 grams) whole coffee beans, coarsely ground – 4 cups (32 ounces / 907 grams) water

For the chai-spiced creamer – 2 cups milk, half-and-half, coconut milk, or other non-dairy milk – 2 cinnamon stick – 2 whole star anise – 5 whole clove – 5 whole dried allspice berrie – 4 whole peppercorn – 2 cardamom pods, cracked open to expose the seed – 2 to 4 tablespoons honey, to taste


In a 2-quart glass jar, combine the coffee grounds and water. Stir a few times to ensure that the grounds are well wet with water. 

Cover the jar and soak for approximately 12 hours, either on the counter or in the refrigerator. 

Line a strainer with cheesecloth or flour sack cloth and set it over a big bowl or measuring cup. Pour the coffee through a strainer. 

Transfer the coffee to a small jar and keep in the refrigerator for up to a week. 

In a small saucepan, mix the milk and all the spices. Bring the mixture to a medium simmer. When you notice boiling around the pan's edge and a few wisps of steam, take it off the heat and mix in the honey to dissolve. Let the spices cool fully. Strain the milk into a glass jar, remove the spices, cover, and keep in the fridge for up to a week.

Pour a portion of the cold brew into a glass. Top with chai-infused creamer. If you want to drink it cold, add ice cubes. If you want to drink it warm, microwave it. 


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