A few summers ago, my cravings for iced coffee got the best of me. I knew that the best way to make iced coffee was to cold brew a serving of it specifically for that purpose, but it was so much easier to just refrigerate a mug of the morning’s leftover coffee.
That usually worked at home, when everyone knew to watch for the uncovered cup of coffee on the top shelf of the fridge. However, I tried this “time-saving” step at my sister’s house the day before we planned to make the long journey from Chicago to Pennsylvania. Needless to say, the mug of coffee on the top shelf got knocked over along with a bowl of broth. It made quite the mess on every single shelf of the fridge, including seeping into the crisper and creating an undesirable coffee-infused lettuce.
With memories of impromptu-fridge cleanings fresh in my mind, I now ensure that I store iced coffee in mason jars with lids securely fastened. I’ve also stepped up my cold brewing techniques and follow the recipe listed below to make a rich, boldly flavored coffee complemented by my Superfood Chocolate Syrup Recipe. This sugar-free chocolate syrup recipe, perfect for a mocha, only calls for raw honey, maple syrup, vanilla extract and raw chocolate (cacao) powder. So sit back and enjoy some cold-brewed Burlap & Bean Coffee with a sugarless, raw chocolate superfood mocha syrup!
Cold Brew Coffee
- 1 8-cup (34 oz) French press (or a 32 oz quart mason jar)
- 1 cup coarsely ground Black & Tan Burlap & Bean coffee
- 32 ounces room temperature water
- Coarsely grind coffee and add coffee grinds and water to French press or mason jar. Allow to steep 12-24 hours.
- Filter through French press screen, sieve or coffee filter once it has fully steeped.
- Serve over ice with raw chocolate syrup and fresh cream.
Superfood Raw Chocolate & Honey Syrup for Mochas
- ¼ cup raw honey
- 2 tablespoons maple syrup
- 2 tablespoons to ¼ cup water, depending on thickness preference
- 2 tablespoons raw chocolate (cacao) powder
- 1 teaspoon vanilla extract
- Mix all ingredients together in a small saucepan on over medium heat.
- Bring to a boil and immediately reduce heat. Simmer 5-15 minutes, depending on how thick of a sauce you prefer.
- Serve chilled with coffee or ice cream.