I kept hearing about cold brew coffee and I wondered, what is this trend all about? For many years I’ve used a Toddy cold brew system. I’ve always thought it was a Louisiana thing (maybe because it is great with coffee with chicory), but I found out Toddy is a Colorado company today. Anyway, cold brew is one of those “everything old is new again.”
I use my Toddy system to make coffee elixir that keeps in the refrigerator and can be used to make all kinds of coffee drinks. One of my favorites is a large batch Mexican coffee that I like to serve from a large thermos carafe to offer with dessert at parties. My Mexican coffee “punch” uses coffee elixir with chocolate, cinnamon, and vanilla.
You will need a cold brew maker (I use a Toddy) and a container for the Mexican coffee.
Start this process 12 hours before you plan to filter the coffee. I like to do this at dinnertime and filter at breakfast time the next day. Firmly push the rubber stopper into the hole in the brewing container FROM THE OUTSIDE. (I did it from the inside once, and what a mistake!)
Run the fiber filter under water. Let it rest a few minutes, then wet again. The filter should be damp and bendable when it is ready. Push the filter into the shaped hole at the bottom of the brewing container.
Pour one pound of ground coffee into the container.
Add 4 cups of cold water slowly (some folks recommend using filtered water for the best coffee). Let it rest for 5 minutes. Pour 5 cups of water slowly into the container. Do not stir the mixture.
I like to cover the top of the container with plastic wrap and a rubber band. Let the container sit for 10 to 20 hours.
Place the brewing container over the glass carafe. Carefully tilt the container and remove the stopper. The coffee elixir will begin flowing into the carafe.
After 30 minutes, place the top on the carafe and store in the refrigerator.
Tips: 1. You can make ½ as much with a ½ pound of coffee and 4 ½ cups cold water. 2. To make coffee, use 1 part elixir with 3 parts water. You can heat in the microwave (don’t boil it!) or heat in a saucepan. 3. Rinse the filter thoroughly and keep in a plastic bag in the refrigerator. The filters can be used 12 times.
Mexican coffee
Boil 6 cups of water. Turn off the heat and add coffee and coconut milk. Stir and check that mixture is still hot.
Add remaining ingredients and stir well.
Serve in a thermal carafe (rinse out first with hot water). Makes 12 cups of mocha coffee beverage.
Tips: 1. You can mix ingredients cold in a pitcher and drink over ice or heat individual servings as needed. 2. Use milk if desired.
Make cold brew coffee elixir the old school way. Use to make Mexican coffee for a crowd with flavor from cinnamon, chocolate, and vanilla.
Ingredients
- 1 lb regular grind coffee
- 5 cups cold water
- 2 cups coffee elixir
- 6 cups water
- 4 cups coconut milk (use dairy milk if desired)
- 1 tsp ground cinnamon
- 1 tsp vanilla
- 12 tbsp instant hot chocolate mix
Instructions
- You will need a cold brew maker (I use a Toddy) and a container for the Mexican coffee.
- Instructions
- Start this process 12 hours before you plan to filter the coffee. I like to do this at dinnertime and filter at breakfast time the next day. Firmly push the rubber stopper into the hole in the brewing container FROM THE OUTSIDE. (I did it from the inside once, and what a mistake!)
- Run the fiber filter under water. Let it rest a few minutes, then wet again. The filter should be damp and bendable when it is ready. Push the filter into the shaped hole at the bottom of the brewing container.
- Pour one pound of ground coffee into the container.
- Add 4 cups of cold water slowly (some folks recommend using filtered water for the best coffee). Let it rest for 5 minutes. Pour 5 cups of water slowly into the container. Do not stir the mixture.
- I like to cover the top of the container with plastic wrap and a rubber band. Let the container sit for 10 to 20 hours.
- Place the brewing container over the glass carafe. Carefully tilt the container and remove the stopper. The coffee elixir will begin flowing into the carafe.
- After 30 minutes, place the top on the carafe and store in the refrigerator.
- Mexican coffee
- Boil 6 cups of water. Turn off the heat and add coffee and coconut milk. Stir and check that mixture is still hot.
- Add remaining ingredients and stir well.
- Serve in a thermal carafe (rinse out first with hot water). Makes 12 cups of mocha coffee beverage.
Notes
Tips: 1. You can make ½ as much with a ½ pound of coffee and 4 ½ cups cold water. 2. To make coffee, use 1 part elixir with 3 parts water. You can heat in the microwave (don't boil it!) or heat in a saucepan. 3. Rinse the filter thoroughly and keep in a plastic bag in the refrigerator. The filters can be used 12 times. 4. You can mix ingredients cold in a pitcher and drink over ice or heat individual servings as needed. 5. Use milk if desired.
Nutrition
1 whole recipe of cold brew Mexican coffee is about 2386 calories. 1 serving is about 200 calories. Nutrition facts are approximations.
Resource links
- https://driftaway.coffee/mexican-coffee/
- Mexican coffee recipe from Driftaway Coffee
- http://www.mokabees.com/how-to-make-mexican-coffee-three-ways-cafe-de-olla-recipe-chocolate-iced/
- Three Mexican coffee recipes from MokaBees
- https://www.thespruceeats.com/best-cold-brew-coffee-makers-4120089
- Cold brew coffee makers reviews from The Spruce Eats
- https://toddycafe.com/
- Toddy coffee web site
- https://www.simplyrecipes.com/recipes/how_to_make_cold_brew_coffee/
- Cold brew with mason jar, a strainer, and flour sack from Simply Recipes
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That is quite a coffee. TFS
I love serving Mexican coffee at a party. It’s like a punch, and you don’t have to prepare each individual cup of coffee! Thanks Clearissa!