Cinnamon Stick and Orange Infused Cold-Brewed Coffee

Honestly, the fact that I ate 3 Reese’s pumpkins in a row today make me so glad that I drink my coffee black. Occasionally I get a splash of coconut milk in it, but generally order coffee with additional coffee in it. Kinda every morning. So just know that this coffee is a way to enjoy black coffee with some added flava.

Because you see, when I was in Nashville a few months ago I got a cold-brewed coffee with orange zest, rosewater and hops in it. Talk about a dreamy revelation! So! Just think of all the options that can happen! Cocoa nibs! Nutmeg! Another citrus zest situation! So do it up while there are still 80 degree days happening.

Cinnamon Stick & Orange Infused
Cold-Brewed Coffee { serves 2}
Adapted from This Shtuff

Ingredients:

• 2/3 cup coffee, coarsely ground
• zest from 1 orange
• 1 cinnamon stick, crushed
• 1 pinch cardamom, optional
• 3 cups water
• splash of rosewater, to serve

1. In a jar (or french press), stir together coffee, orange zest, cinnamon stick and water. Cover and let rest at room temperature for 12 hours or overnight.
2. When ready to serve, strain twice through a fine-mesh strainer, a coffee filter or a cheese cloth. Fill a glass with ice and top with coffee concentrate. Taste and dilute with water if it’s too strong. Top with coconut milk, cream, a snow cone, or even rosewater. Enjoy!

Yay! Click HERE for a printable pdf of the recipe above.

Elliotto! // Pumpkins are everywhere.
Made my fav apple pie! (Recipe HERE.)