This Cookie Butter Cold Brew Coffee is equal parts refreshing, delicious and comforting. And this easy cookie butter creamer is perfect to flavor your favorite cold brew coffee or any other caffeinated drink!
It’s that time of the year again. Time to bust out all my ice cream, popsicle and cold drink ideas. Time to stock up my freezer with chilled and frozen treats (because you can crunch on ice cubes only so long, before your husband starts frowning at you). And time to replace my hot coffee with iced coffee in the mornings! When the summer months roll around, I always have a big jug of cold brew coffee in my fridge. 🙂
I’ve been making cold brew coffee and cold brew mocha for ages. The ratio that I always use is 250 g of coarsely ground coffee for every 1375mL (about 5 3/4 US cups and 5 1/2 UK cups) of distilled water.
My method of making cold brew coffee is to let the coffee soak in water in a bowl, and then drain the coffee into a jug using a nut milk bag and strainer. While I did love making cold brew coffee this way, it was getting increasingly harder (and a little messy) to wait for the coffee to drain through the nut milk bag into my small, narrow jug. Not that there’s anything wrong with that tried and true method of making cold brew coffee. But I was looking for a way to make the process easier. Enter, my new KitchenAid Cold Brew Coffee Maker!
There are other companies and brands that make similar contraptions to make cold brew coffee, so you can definitely shop around until you find one that’s right for you. But I’m absolutely thrilled with this one. This is not a sponsored post, and I’m not getting paid to say that either! I honestly love the darned thing. So much so that I might even get another one to store other cold drinks in the fridge.
They are just right together, and that malty sweetness from the cookies works really well in the coffee.
I added slightly more water than recommended to the cold brew maker, but that’s only because I was sticking to my regular ratio of coffee to water (but it was only 1/2 cup more water, so no biggie). For a coffee fanatic like me, there’s really nothing like a good cold brew coffee in the summer.
I also made Creamy Cookie Butter Coffee Creamer (Biscoff Coffee Creamer) to add to my cold brew coffee! Yep, that happened folks. And I’m here to tell you that the cookie butter cold brew coffee is even better than it sounds! And it’s ridiculously easy to make it too. Just half and half or milk, cookie butter and sugar blended together. I used my Vitamix to make it, but you can use any type of blender (even a stick blender). If you can’t find half and half, just replace it with 50:50 milk and pouring cream (non-whipping cream). Obviously, the half and half version is thicker than the milk version, so you can choose either to be the base for your creamer, depending on your preference.
Remember, cold brew coffee is a concentrated drink. So you only have to fill the glass 1/3 or 1/2 and top it with water/milk. That is why I fill the glass with ice, and then add the cold brew coffee. I sometimes even add a splash of water, IF I know I’ll be drinking it all immediately. If I’m going to be sipping my cold brew coffee throughout the morning, then I don’t add any water, because I know the ice is going to melt into the drink.
I really do have an obsession with the combination of speculoos (or biscoff cookies) and coffee. They are just right together, and that malty sweetness from the cookies works really well in the coffee.
I even made my first cinemagraph photo, specifically for this post too! 🙂 I was pretty proud of it, and as a reward, I gave myself and extra glass of cookie butter cold brew coffee. Why not?
I can definitely use the extra doses of caffeine these days, as I’m still busy with my cookbook, wrapping up the photography. But there’s always time for a refreshing glass of cold brew coffee with cookie butter coffee creamer!
(And don’t forget to follow me on Social media, because there WILL be more coffee drinks coming up on the blog!)
- 250 g medium-roast coffee, coarsely ground
- 1375 mL (5¾ US cups, or 5½ UK cups) distilled water
- 1 ½ cups half and half
- 4 oz (about ⅓ cup) cookie butter (Biscoff cookie spread)
- ¼ cup sugar (less if you prefer)
- Place the coarsely ground coffee in the straining basket of your cold brew maker OR in a jug or bowl.
- Pour 1 L (about 4 cups) of distilled water EVENLY over the coffee grounds (making sure that all of the coffee grounds come into contact with water). Gently submerge the coffee grounds in the water. Pour the rest of the water over the coffee grounds.
- Cover and let the coffee brew at room temperature or in the fridge for 15 - 20 hours (up to 24 hours).
- Remove the straining basket and let it drain for about 10 minutes into the cold brew (to let all of the liquid drain out). DO NOT PRESS ON THE COFFEE GROUNDS.
- IF you place the coffee grounds in a jug or bowl, pour the mix through a large sieve to remove the larger coffee grounds. Let the coffee drain for about 15 minutes and discard the coffee grounds.
- Strain the coffee through a fine sieve or coffee filter or cheesecloth, to remove the finer coffee grounds. Allow the coffee grounds to drain for about 15 minutes to make sure all of the liquid has drained out. DO NOT PRESS ON THE COFFEE GROUNDS.
- Store the cold brew coffee in a container / jug with a lid, in the fridge, for up to 2 weeks.
- Place all the ingredients in a blender and blend until smooth. Let the creamer rest to remove the bubbles, and store in bottles (closed), in the fridge. Use within a week.
- Fill the serving glass with ice. Fill the glass ½ way up with cold brew coffee. Add a splash of water (optional).
- Top it with the cookie butter creamer (to taste). Stir and serve. Enjoy!
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