Ingredients
Method
- 1. Brew the Cold Coffee:
- Combine coarsely ground dark roast coffee with 4 cups of cold water in a large jar or container.
- Stir gently to ensure all coffee grounds are moistened.
- Cover the container securely and refrigerate for 12 hours, or overnight.
- After 12 hours, strain the coffee concentrate through a fine-mesh sieve lined with cheesecloth into a clean jar. Discard the grounds.
- 2. Prepare the Blackberry Sage Syrup:
- In a small saucepan, combine the 1 cup of blackberries, sage leaves, and 3 tablespoons of maple syrup.
- Cook over medium heat, stirring occasionally, until the blackberries burst and the mixture thickens slightly, about 5-7 minutes. Mash berries gently.
- Remove from heat and let it steep for 10 minutes.
- Strain the syrup through a fine-mesh sieve, pressing gently to extract as much liquid as possible. Discard solids.
- Taste and add an additional tablespoon of maple syrup if a sweeter syrup is desired.
- 3. Assemble the Cold Brew:
- Fill a glass with ice cubes.
- Add 2-3 tablespoons of the blackberry sage syrup to the glass.
- Pour in 1/2 cup of the cold brew coffee concentrate.
- Top with your favorite barista oat milk (about 1/2 cup, or to your preference).
- Stir gently to combine.
- Garnish with a few fresh blackberries and a sage leaf, if desired.
Notes
For a less concentrated coffee flavor, you can dilute the cold brew concentrate with an equal amount of water before using.
Adjust the amount of maple syrup in the syrup and in the final drink to suit your sweetness preference.
If you don't have barista oat milk, any plant-based milk can be used, though it may not froth as well.
Adjust the amount of maple syrup in the syrup and in the final drink to suit your sweetness preference.
If you don't have barista oat milk, any plant-based milk can be used, though it may not froth as well.