serves
6
prep
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
Cold brew
- ¾ cup coarsely ground medium or dark roast coffee
- 4 whole green cardamom pods, lightly crushed
- ⅛ tsp kosher salt
- 6 cups (1½ L) cold water
Maple oat milk
- ½ cup rolled oats
- 2½ cups (625 ml) cold water
- 1½-3 tbsp (30-60ml) maple syrup
- 1½ tsp vanilla extract
- ⅛ tsp kosher salt
Steeping time: 18-24 hours.
Instructions
- For the cold brew, combine the coffee, crushed cardamom pods, salt and water in a large pitcher and stir well to combine. Place in the refrigerator to steep for 18 to 24 hours.
- Meanwhile, make the maple oat milk by combining the oats, water, 1½ tablespoons of maple syrup, vanilla and salt in a blender. Blend on high for 20 to 30 seconds or until smooth and creamy. Do not process for over 30 seconds as that may cause the oats to give up too much starch, which will change the texture.
- Strain the oat milk once through a fine mesh sieve then a second time through the same sieve lined with cheesecloth or a clean kitchen towel. Allow the milk to slowly strain through the towel, gently stirring if needed. Avoid pressing or squeezing the oat milk, to maintain the proper texture.
- Adjust the sweetness of the oat milk with more maple syrup, if desired. Transfer to a jar or bottle and place in the fridge until ready to use.
- When the coffee is brewed, strain it through a fine mesh sieve to remove most of the coffee grounds. Line the sieve with a few layers of cheesecloth or a clean kitchen towel and pour the cold brew through the lined sieve one or two more times to remove any remaining grounds.
- Serve the cold brew over ice and pour over some maple oat milk to taste, leaving any oat milk sediment at the bottom of its container.
Note
• The cold brew and oat milk will last in your fridge for up to 6 days.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
