Description
Smooth, rich cold brew meets luscious homemade chocolate cream in this decadent coffee treat. The ultimate refreshing indulgence!
Ingredients
Scale
- 1 cup heavy cream
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 cups coarsely ground coffee (preferably a dark roast)
- 4 cups cold, filtered water
- Ice cubes
- Chocolate syrup (optional, for drizzling)
- Additional cocoa powder (optional, for dusting)
Instructions
- Combine Coffee and Water: In a large pitcher or container, combine the coarsely ground coffee and cold, filtered water. Make sure all the coffee grounds are fully saturated. Stir gently to combine.
- Steep in the Refrigerator: Cover and refrigerate for at least 12 hours, or up to 24 hours (18-20 hours recommended for balanced flavor).
- Strain the Coffee: Place a fine-mesh sieve lined with cheesecloth (or a coffee filter) over a clean pitcher or container. Slowly pour the coffee mixture through the sieve.
- Discard the Grounds: Discard the coffee grounds. Gently squeeze the cheesecloth to extract remaining coffee, but avoid pressing too hard.
- Store the Concentrate: Store the cold brew concentrate in an airtight container in the refrigerator for up to two weeks.
- Chill the Bowl and Whisk: Place your mixing bowl and whisk (or whisk attachment) in the freezer for 15-20 minutes.
- Combine Ingredients: In the chilled bowl, combine the heavy cream, unsweetened cocoa powder, powdered sugar, vanilla extract, and salt.
- Whip the Cream: Using a whisk or an electric mixer, begin whipping the cream on medium speed. Gradually increase the speed to medium-high as the cream starts to thicken.
- Watch for Stiff Peaks: Continue whipping until stiff peaks form. Be careful not to overwhip.
- Adjust Sweetness (Optional): Taste and adjust the sweetness if needed, adding powdered sugar a teaspoon at a time.
- Keep Chilled: Keep the chocolate cream refrigerated until ready to assemble.
- Prepare Your Glass: Fill a tall glass with ice cubes (about two-thirds full).
- Add Cold Brew: Pour the cold brew concentrate into the glass, filling it about halfway.
- Dilute with Water or Milk (Optional): Dilute with water or milk if desired.
- Sweeten (Optional): Add simple syrup or your favorite sweetener if desired. Stir well.
- Top with Chocolate Cream: Gently spoon the chocolate cream over the top of the cold brew.
- Drizzle with Chocolate Syrup (Optional): Drizzle with chocolate syrup for an extra touch.
- Dust with Cocoa Powder (Optional): Dust the top with unsweetened cocoa powder.
- Serve Immediately: Serve immediately and enjoy!
Notes
- Coffee Bean Selection: Use a dark roast coffee for a bolder flavor. Experiment with different roasts to find your preference.
- Sweetener Options: Use honey, maple syrup, or agave nectar to sweeten the chocolate cream.
- Dairy-Free Option: Substitute the heavy cream with coconut cream or another plant-based whipping cream alternative.
- Adding Flavored Syrups: Customize your Chocolate Cream Cold Brew by adding flavored syrups to the cold brew.
- Spiced Chocolate Cream: Add a pinch of cinnamon, nutmeg, or cardamom to the chocolate cream.
- Making it Mocha: Add a tablespoon of chocolate syrup or cocoa powder directly to the cold brew.
- Cold Brew Ice Cubes: Freeze cold brew into ice cubes.
- Batch Preparation: Both the cold brew concentrate and the chocolate cream can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes