post

No Bake Key Lime Cheesecake Bars

6 words for you – no bake key lime cheesecake bars.  Did I mention they are drizzled in dark chocolate?   Cheesecake is definitely one of my favorite desserts and these no bake bars are no exception.  They are so smooth and creamy and have just the right amount of citrus from the lime.   Because they are no bake, they are also super simple to make.

I could eat these all day.  Give them a try and let me know what you think!

No Bake Key Lime Cheesecake Bars 

Ingredients

For the crust:

  • 9 oz ginger snap cookies
  • 2 oz dark chocolate, melted
  • 1 stick unsalted butter, melted
  • 2 tablespoons brown sugar

For the cheesecake filling:

  • 16 oz cream cheese, at room temperature
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup granulated sugar
  • 1/2 cup key lime juice
  • 2 teaspoons gelatin powder, unflavoured
  • 1 tsp vanilla extract
  • 2 oz dark chocolate

Method

  1. To make the crust, pulse cookies in food processor with sugar until fine.  Pour until the melted chocolate and butter and continue to pulse until fully combined.  Line a 9×13 baking pan with parchment paper (leave an overhang so you can easily remove the bars later) and spread the crust mixture into the pan.  Press down firmly and evenly coat the bottom.  Place in fridge while you make the filling
  2. In a small saucepan, gently heat the lime juice.  Add sugar and gelatin then whisk until dissolved.  Remove from heat and allow to cool.
  3. In a stand mixer or with a hand mixer, beat the cream cheese on high for 5 minutes, scraping the sides of the bowl as necessary.   Add the sweetened condensed milk and vanilla then continue to beat until fully incorporated.  Pour in the key-lime mixture and beat until everything is silky smooth.  Evenly pour the mixture onto the crust and allow the cheesecake to set in the fridge for at least 4 hours.  I left it overnight.
  4. After at least 4 hours, melt the remaining dark chocolate and drizzle over the cheesecake.  Place in fridge or freezer (I prefer freezer) for 30 minutes to allow it to firm up.  When ready to serve, remove from the pan and slice into bars of your desired size.
post

Spicy Huevos Rancheros

Huevos Rancheros is a great way to enjoy an egg at breakfast. This one is topped with cilantro for freshness and jalapeno for bite.

Huevos Rancheros 

Ingredients

  • 4 eggs
  • 4 corn tortillas
  • Pico de Gallo
  • 1 can black beans, rinsed and drained
  • 1/4 chicken broth (can substitute for vegetable broth)
  • 2 limes
  • 1 avocado, sliced
  • 2 shallots, chopped
  • 2 cloves garlic, finely minced
  • 2 jalapeños, (1 finely minced 1 sliced for garnish)
  • Small handful cilantro, stems finely chopped and leaves torn
  • 1 tbsp butter
  • 1 tbsp olive oil
  • salt and pepper

Method 

  1. To make the black beans, heat a skillet over medium heat and drizzle with olive oil.  Add the shallots, chopped jalapeño, cilantro stems, and garlic. Sauté for about 5 minutes until softened, stirring often.  Add the rinsed black beans along with the chicken broth and allow it to simmer for about 10 minutes, stirring throughout.  Squeeze in the juice of 1 lime. Roughly mash the mixture with a fork or wooden spoon and season to take with salt and pepper.   Remove from heat and set aside.
  2. Melt butter in a pan over medium-low heat.  Fry each egg until the whites have set but the yolks are still runny.  While the eggs are frying, warm tortillas in a separate pan on medium heat for 1 minute per side.
  3. To build, layer each tortilla with a some of the black bean mixture and a spoonful of pico de gallo.  Place a fried egg on top and finish with a few slices of avocado, jalapeño, cilantro leaves, and a wedge of lime.  Season with additional salt and pepper if desired.

 

post

Perfectly Cooked Sous Vide Beef Tenderloin

Perfectly Cooked Sous Vide Beef Tenderloin

Some would argue that tenderloin is the king of steaks.  I personally prefer fattier cuts like Rib-eye, but tenderloin is always a crowd pleaser and people seem to be impressed by it.  Especially when its cooked perfectly; it will melt in your mouth.  Follow this guide, and you will get perfect tenderloin every time.

I always sous-vide my beef tenderloin.  For me, it’s the best way to cook it exactly how I want it with no guess work.  You basically set it and forget it.  I use the Nomiku for all my sous-vide cooking.  I definitely recommend looking into one.  You can use my code, “thechefdan” for an additional $35 off when you preorder the wifi Nomiku.  Enough about that, onto the recipe.


I find that I get the best sear using cast iron.  Check out Staub at zwilling.ca

 

Ingredients

  • Beef Tenderloin, trimmed and tied (about 8 oz per person)
  • 4-5 sprigs fresh rosemary
  • 6-8 sprigs fresh thyme
  • 4 cloves garlic
  • Drizzle of olive oil
  • 2 tbsp butter
  • Sea salt
  • Fresh cracked pepper

Method

  1. Fill a large pot or cooking safe container with water and attach the Nomiku. Set the Nomiku to your desired temperature. When I’m cooking tenderloin or filet, I usually set it to 132°F (between rare and medium rare)
  2. Place the whole tenderloin into a large ziplock back and add about 3 full sprigs of rosemary, about 5 full sprigs of thyme, 2 cloves of garlic, and a generous drizzle of olive oil.  Seal using the water displacement method, or alternatively using a vacuum sealer if you have one.
  3. When the Nomiku water bath is at desired temperature, drop the bag in the water and allow it to cook for 2 hours
  4. While still sealed in the bag, shock the tenderloin in ice water for 2 minutes then remove it and pat dry with paper towel.    .
  5. Heat cast iron skillet on high and allow the tenderloin to come back to room temperature.  Generously season all sides of the tenderloin with salt, pepper, and finely chopped rosemary.
  6. When the skillet is hot, add butter, a clove of garlic, and the remaining rosemary and thyme.  Sear the steak for about 1 minute on all sides while basting with the butter every once in a while (you will probably want to open a window for this as things might get a little smokey).
  7. There is not need to rest sous vide meat, it is ready to be eaten right away!
post

Blood Orange Margarita

Blood Orange Margarita 

When blood oranges are in season, I’m always looking for ways to use them.   They not only taste amazing, but also add great color, especially to this margarita.

 

This drink is a great twist on the classic margarita!

Ingredients

  • 2 oz silver tequila
  • 2 oz blood orange juice
  • 1 oz lime juice
  • 1/2 oz – 1 oz* agave nectar or simple syrup
  • course salt for rimming the glass
  • lime wedges

Method

  1. Rub lime around rim of glass.  Add salt to a plate or small bowl along with some optional orange/lime zest.  Place the rim into the salt and twist to rim the glass.
  2. Combine all the liquid ingredients in a cocktail shaker with ice.  Shake vigorously until the shaker is frosted and cold.
  3. Strain into rimmed glasses and serve with lime wedges/slices.

 

 

*adjust depending on how sweet you like it

post

Double Chocolate Chip Muffins

Double ChocolateChip Muffins

Start you’re valentines day off the right way with these decadent double chocolate muffins

 

Double Chocolate Chip Muffins

Ingredients

  • 2 cups flour
  • 1 cup dark cocoa powder
  • 1 1/4 cups sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup canola oil
  • 2 eggs + 1 yolk
  • 1 1/2 cups Greek yogurt
  • 1 tbsp pure vanilla extract
  • 10 oz chocolate chips/chunks

Method

  1. Pre heat oven to 375°F and line muffin tin with liners or spray with cooking spray
  2. Combine all dry ingredients in 1 bowl and whisk together.
  3. Using a stand mixer, or hand mixer, beat the eggs with the sugar until thickened.  While the mixer is running, add in all the oil, then add the yogurt and vanilla.  Beat until fully incorporated.
  4. Add in the dry mix and beat until incorporated.  Fold in chocolate chips with a wooden spoon.
  5. Evenly distribute batter into muffin tin and bake for 15-20 minutes.  Allow to cool for a few minutes before removing them from the tins.
post

Bacon Nacho Fries

Bacon Nacho Fries

Okay, this is more of a guide than it is a recipe, but do yourselves a favor and make these fries.  They are the perfect gameday snack and will definitely leave you and your friends wanting more!

 

Nachos are great and all, but nacho fries are better!

What you’ll need

  • Fries
  • Pico
  • Shredded Cheddar
  • Bacon
  • Sour Cream

To make these, you’ll want to start with a big batch of Fries. If you don’t feel like making you’re own, feel free to use frozen.  You’ll also want to make a bowl of this Pico de Galo.  Last thing you need to do is fry up some bacon, then chop it up into bits.

To assemble

  1. Pre-heat oven to 375°F.
  2. Line a baking sheet with parchment paper and pile on the fries.  Evenly distribute most of the bacon onto the fries and top with a layer of cheese.  Bake for 15-20 minutes or until the cheese is melted.
  3. Top with Pico, and more bacon. Drizzle with Sour cream and garnish with chopped cilantro.  Serve with limes, more jalapeños, and some extra pico.
  4. Enjoy!

post

Pepperoni Pizza Dip

This Pizza dip is crazy good.  So gooey and cheesy you won’t be able to stop eating it.  You can also change up the toppings. If you don’t like pepperoni, feel free to skip it or throw some veggies on instead.  I used a 12″ cast iron skillet from Finex Cookware, if you’re using something smaller, adjust the recipe accordingly.  The exact amounts of each ingredient aren’t too important.

Pepperoni Pizza Dip

Ingredients

  • 12 oz cream cheese, softened
  • 2.5 cups mozzarella, shredded
  • 1 cup grated parmesan
  • 1.5 cups tomato sauce
  • Pepperoni

Method

  1. Pre-heat oven to 375°F. Spread cream cheese evenly on bottom of cast iron skillet or oven safe dish.
  2. Top the cream cheese with half of the parmesan and mozzarella.  Place a layer of pepperoni on top of the cheese.
  3. Evenly spread the tomato sauce on top of the pepperoni then sprinkle over the remaining cheese.
  4. Finish with another layer of pepperoni
  5. Bake for about 25 minutes or until the cheese is golden and bubbly.
  6. Serve with toasted baguette or crackers.
post

Doritos Crusted Mozzarella Sticks

The perfect game day snack, just in time for the Super Bowl!

Doritos Crusted Mozzarella Sticks 

Makes 16

Ingredients

  • 8 Mozzarella Cheese sticks, cut in half
  • 1 bag of Doritos, crushed into breadcrumb texture
  • 2 eggs, beaten
  • 1/4 milk
  • 1 tbsp hot sauce
  • 1/2 tsp salt
  • 2/3 cup flour
  • 1/2 tsp pepper
  • Canola oil, for frying

Method

  1. Set up a breading station with 3 bowls. 1 with the flour, salt, and pepper; 2 with the eggs, milk, and hot sauce; and 3 with the crushed Doritos.  Heat oil to 365°F.
  2. Working one at a time, dredge each mozzarella stick in the flour, then egg, and then fully coat in Doritos bread crumbs.  Lay on parchment paper until ready to fry
  3. A few at a time, fry the Mozzarella sticks until golden brown and crispy, 30 seconds to a minute.
  4. Drain excess oil on paper towel.
  5. Serve immediately.  Enjoy them on their own or serve with marinara sauce.
post

Tomato Bruschetta

 

Perfect for an appetizer, a light lunch, or just a snack, this bruschetta is ready in minutes.   The bread can be toasted or broiled in the oven, but I prefer the char you get with a grill pan.  I used this cast iron one from Staub.   This would also be great with crumbled feta or goat cheese.  Hope you enjoy!

Tomato Bruschetta

Ingredients

  • 1 lb cherry tomatoes, halved
  • 4 slices French bread
  • Small handful of basil, torn into small pieces
  • 1 clove of garlic
  • Drizzle of olive oil
  • Salt & Pepper

Method

  1. Combine the halved tomatoes and torn basil in a bowl and drizzle with olive oil.  Season to taste with salt and pepper
  2. Toast the bread on hot dry grill pan for about 30 seconds per side or until charred with grill marks.  While still hot, rub one side of the bread with a garlic clove.
  3. Serve tomato mixture on top of bread

 

post

Buffalo Wings

Skip the takeout and make these amazing restaurant style wings at home! Might as well make some fries while you’re at it.

Buffalo Wings 

Ingredients

  • 2 lbs wings
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cayenne
  • 1/2 cup butter
  • 1/2-3/4 cup Frank’s Red Hot
  • Canola oil, for frying

Method

  1. Heat oil to 375°F in a large pot or deep fryer
  2. Add salt, pepper, and cayenne to the flour and lightly coat the wings
  3. Fry the wings in batches for 10-12 minutes until cooked through
  4. While the wings are frying, make the sauce by melting the butter and adding the hot sauce
  5. In a large bowl, toss the wings with the sauce to coat

 

post

Lemon-Thyme Gin Fizz

Fresh thyme elevates this classic drink to the next level. The thyme and lemon go so well with the gin from Heritage Distilling.  It’s so fresh and aromatic. I always like to make a little bit of extra simple syrup, it will keep in the fridge for 3-4 weeks.  Hope you enjoy!

Lemon-Thyme Gin Fizz

Ingredients

  • 1.5 oz Gin
  • 1/2 oz lemon juice
  • 1/2 oz thyme simple syrup*
  • club soda

Method

  1. combine the gin, lemon juice, and simple syrup in a cocktail shaker with ice and shake vigorously.
  2. strain into glass over ice filling it 3/4 of the way and top with club soda
  3. garnish with a twist of lemon and sprig of thyme

*to make thyme simple syrup, combine 1/4 cup sugar with 1/4 cup water and several sprigs of thyme in a small saucepan and bring to a boil, reduce heat to low and allow to simmer for 5 minutes.  Allow to cool and then strain before use.

post

Fried Chicken Eggs Benedict

Fried Chicken Eggs Benedict 

Making Hollandaise sauce can be intimidating, but with this shortcut blender method, anyone can do it.  This will definitely take your brunch game to the next level!

Ingredients 

  • 2 chicken breasts, pounded to even thickness and cut in half
  • 1 cup buttermilk
  • 1 cup flour
  • 1/4 tsp cayenne
  • 1/4 tsp salt
  • 2-3 dashes Frank’s hot sauce
  • 2 English muffins
  • 4 eggs + 3 yolks
  • 1/2 cup (1 stick) butter
  • 1 tbsp lemon juice
  • Canola oil, for frying
  • Salt + Pepper

Method

  1. In a bowl or ziplock bag, combine the chicken, buttermilk, and hot sauce.  Allow to marinate in the fridge for at least 2 hours, ideally overnight.
  2. Heat oil to 350°F.
  3. Combine the flour, salt, and cayenne cayenne in a bowl for the dredge.  Remove chicken from buttermilk, allowing excess to drip off and coat in the flour dredge.
  4. Fry the chicken for 8-10 minutes until fully cooked through and golden brown.  While the chicken is cooking, add the vinegar and a pinch of salt to a large pot of simmering water and poach the eggs for 3 and a half minutes.
  5. To make the hollandaise, add 3 egg yolks and lemon juice to a blender.  Pulse to combine. Melt butter in small saucepan.  Set blender to low and slowly add melted butter while it is running.  Continue to blend until sauce is thick and frothy.  Season with salt and pepper.
  6. To build, slice and toast the english muffins and lightly butter.  Place one piece of fried chicken on each half and top with a poached egg.  Drizzle with hollandaise right before serving
post

Triple Chocolate Mocha

I’m so excited to be collaborating with my friends at the feedfeed and Ghirardelli Chocolate to bring you this amazing recipe for a delicious mocha. Ghirardelli was kind enough to send me some of their chocolate and since I am the editor of the caffeinated beverage feed at the feedfeed, I thought it would be perfect to create a coffee recipe to share with you!

This coffee features chocolate in not 1, not 2, but 3 different forms! It has a super delicious and silky chocolate syrup, a rich cocoa powder, and dark chocolate grated on top. All that combined with strong espresso and steamed milk!

This coffee is seriously perfect for a cold and snowy winter day. Hope you enjoy!

Triple Chocolate Mocha 

Ingredients

  • 2 shots of espresso
  • 1/4 cup steamed and frothed milk
  • 2 tsp Ghirardelli cocoa powder
  • 2 tsp Ghirardelli chocolate syrup
  • Ghirardelli 72% Cocoa Bar
  • Whipped Cream

Method

  1. Drizzle the chocolate syrup on the inside walls of your serving glass.
  2. In a mixing glass, stir the cocoa powder in the espresso until combined.  Pour into the serving glass and fill the rest with steamed milk.
  3. Top with whipped cream and grated chocolate.
  4. Enjoy!
post

Peppermint Bark Rice Krispy Squares

I’m so excited to be collaborating with my friends at the feedfeed and one my favourite stores, Williams-Sonoma to bring you this festive recipe for peppermint bark rice krispy squares! #BarkYeah.  The perfect holiday twist on a classic treat.

I hadn’t tried the bark up until this year but after trying it, it will definitely be a new staple in my home around the holidays.  It is seriously addicting.  Here is a little info on the bark from William-Sonoma:

It’s handmade from custom-blended Guittard premium chocolate, infused with natural peppermint oil, layered with creamy white chocolate and finished with a snowfall of crisp handmade peppermint candy bits.

  • An original Williams-Sonoma recipe and our beloved holiday tradition.
  • Prepared using time-honored confectionery techniques.
  • Master candymakers pour semisweet chocolate onto a confectioner’s table, then add a layer of creamy white chocolate. A sprinkling of crisp handmade peppermint candy bits offers an inspired contrast to the rich, velvety smoothness of the world-class chocolate.

Sounds not bad right?

All the props in these shots can be found at Williams-Sonoma.

I love these copper measuring cups and wooden spoons.

Peppermint Bark Rice Krispy Squares

Ingredients

  • Peppermint Bark
  • 6 cups Rice Krispies
  • 4 cups mini marshmallows
  • 3 tbsp butter
  • Sea salt

Method

  1. Take a few large pieces of the bark and roughly chop it, set aside.
  2. In large saucepan, melt butter over low heat. Add the marshmallows and occasionally stir until melted.  Add the rice krispies and stir well to combine.
  3. Working quickly, spread half the mixture into a greased baking pan and press it down into a uniform layer.  Place a layer of peppermint bark on top using large pieces (it doesn’t have to be perfect).  Spread the remaining Rice Krispy mixture on top and once again, press down into uniform layer.  While still warm and sticky, sprinkle the top with a layer of crumbled bark and press down slightly to ensure it sticks.
  4. Allow to cool then cut it to squares.
post

Rosemary-Grapefruit Whiskey Sour

Rosemary-Grapefruit Sour 

Try this refreshing and delicious take on a classic whiskey sour.

Ingredients

  • 2 oz Bourbon
  • 1 oz grapefruit juice
  • 1 oz Rosemary simple syrup*

Method

  1. combine all ingredients in a cocktail shaker with ice and shake vigorously.
  2. strain over ice
  3. garnish with a slice of grapefruit

*to make rosemary simple syrup, combine 1 cup sugar with 1 cup water and a few sprigs of rosemary in a small saucepan and bring to a boil, reduce heat to low and allow to simmer for 5 minutes.  Strain and allow to cool before using

post

Perfectly Cooked Sous-Vide Steak

Perfectly Cooked Sous-Vide Steak

Being able to cook the perfect steak is basically an essential.  For me, the best way to make a steak is to cook it sous-vide.  Not only is it fool-proof, but it results in the juiciest most tender steak you will ever have, trust me.  By cooking sous vide, you get a completely even steak all the way through.

I’d highly recommend the nomiku for all you’re sous-vide cooking needs.  It’s compact, portable, and quite affordable, especially when you use my discount code, ‘thechefdan’ for $20 off the wifi model.  Anyway, on to the recipe.

What you’ll need:

  • Steak – My favourite cut is ribeye but you can use whatever you want
  • Kosher salt
  • Fresh cracked pepper
  • butter

Method:

  1. Fill a large pot or cooking safe container with water and attach the Nomiku. Set the Nomiku to your desired temperature. I usually like to go for 133°F which is between rare and medium-rare.
  2. Place the steak into a large ziplock back and Seal using the water displacement method, or alternatively using a vacuum sealer.
  3. When the Nomiku water bath is at desired temperature, drop the bag in the water and allow it to cook for 4-5 hours (If you are using a less fatty cut like a filet, less time is needed but I like the extra time for fattier cuts like rib eyes)
  4. Remove the steak and pat dry with paper towel.  Generously season both sides with salt and pepper.
  5. Heat a cast iron skillet over high heat and drop in a big chunk of butter.  Sear the steak for about 1 min on each side (make sure the pan is screaming hot).
  6. Now, enjoy the best steak that you’ve ever made!

For anyone wondering about the knife in the picture, it is the Aura One.  It’s absolutely beautiful and handmade in California.  Check them out!

post

Fried Chicken Sandwich

Fried Chicken Sandwich 

Makes 2 sandwiches

Whether its breakfast, lunch, or dinner, you really can’t go wrong with fried chicken. This sandwich is guaranteed not to disappoint.

Ingredients

  • 2 chicken breasts, pounded to even thickness
  • 1 cup buttermilk
  • 1 cup flour
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 2-3 dashes Frank’s hot sauce
  • 2 ciabatta buns (or buns of preference)
  • lettuce
  • tomato, sliced
  • 2 tbsp Sriracha mayo
  • 2 eggs
  • Canola oil, for frying

Method

  1. In a bowl or ziplock bag, combine the chicken, buttermilk, and hot sauce.  Allow to marinate in the fridge for at least 2 hours, ideally overnight.
  2. Heat oil to 350°F.
  3. Combine the flour, salt, cayenne, and garlic powder in a bowl for the dredge.  Remove chicken from buttermilk, allowing excess to drip off and coat in the flour dredge.
  4. Fry the chicken for 8-10 minutes until fully cooked through and golden brown.  While the chicken is cooking, fry the eggs over medium low heat until the whites have set and the yolks are still runny.
  5. To build sandwiches, spread on the Sriracha mayo and top with tomatoes and lettuce.  Place the chicken and then top with a fried egg.

 

post

Hickory Smoked Manhattan

Hickory Smoked Manhattan 

I got this idea from a place in Toronto called BarChef, where they serve a Manhattan that has been infused with smoke. After having it there, I knew I had to try and replicate it at home.  Give this take on a classic Manhattan a try yourself!  In order to make the Manhattan Smoked, you’ll need the smoking gun.  Don’t worry if you don’t have one, this recipe will still work great without the smoke.

Ingredients 

  • 2 oz Rye
  • 1 oz sweet vermouth
  • 2 dashes Angostura Bitters

Method

  1. In a mixing glass, combine all of the ingredients. Insert the tube of the smoking gun into the glass and cover with plastic wrap forming a seal.  Using hickory wood chips, light the smoker and fill glass with smoke.  Allow it to infuse for 5 minutes then release.
  2. Fill the glass with ice and stir continuously for 1 minute
  3. Strain into a chilled glass.  I like to pour the cocktail over a large ice cube.
post

Spaghetti Carbonara

Spaghetti Carbonara 

So simple, yet so delicious.  By the time your pasta is finished cooking, it’s basically done.

Ingredients

  • 1 Spaghetti
  • 3 Large eggs + 1 yolk
  • 6-8 slices bacon, sliced into small pieces*
  • 1 cup freshly grated Parmesan + extra for serving
  • Salt & fresh cracked pepper
  • Handful flat-leaf parsley chopped, for garnish (optional)

Method

  1. Bring a large pot of salted water to a boil and cook pasta for 8-10 or done to you’re liking.  Reserve 1/2 cup of the cooking water and drain.
  2. While pasta is cooking, combine the eggs (beaten) and parmesan in a bowl, set aside.
  3. Also while the pasta is cooking, heat a large pan over medium heat and add the bacon.  Fry until crisp and fat has rendered.  Drain excess fat but leave a little. Remove from heat
  4. Add the cooked pasta to the pan and a splash of the reserved cooking water.  Slowly pour in the egg mixture while constantly tossing the pasta in order to prevent it from scrambling.  Ensure the pan is not too hot before adding the eggs.  The residual heat will be enough to cook the eggs.  Add more cooking water if necessary.
  5. Season with salt (if needed, it probably won’t because of the bacon) and a generous amount of black pepper. Garnish with chopped parsley
  6. I like to top mine with a sous vide yolk, but that is completely optional**

 

*Pancetta is more authentic but bacon works great and it is what I usually use.
**I use the Nomiku immersion circulator to sous-vide the yolks (use code “THECHEFDAN” for $50, if you’re interested in it)

post

Cold Brew Coffee

Cold Brew Coffee 

Start your day off right with this cold brew coffee!

Ingredients

  • 1 cup coarsely ground coffee beans
  • 4 cups cold water
  • Milk (or cream) and sweetener to taste

Method

  1.  To make cold brewed coffee, add coffee beans to a jar or bowl and pour over the cold water. Stir, cover, and refrigerate over night or up to 24 hours. Using a coffee filter, strain into another jar. Repeat the straining process 2-3 times until perfectly smooth.
  2. Fill a glass with ice and pour over coffee. Add desired level of milk and sweetener, stir and enjoy!