Cold-Brewed Cappuccino Recipe - The Washington Post

Publish date: 2024-07-11
Democracy Dies in Darknessclock10 minscourseBeverageStart CookingComment on this storyAdd to your saved recipesBy Andreas Viestad

An alternative way to make iced coffee, the cold-brewing method is in many ways is superior to hot-brewing, drawing out deep coffee flavor but not much of the bitterness. The resulting coffee is delicious by itself, with or without ice. Here it is served with a light and airy cream, like a cappuccino, or in this case more like a frappuccino.

You can also make this drink with regular cold filter-brewed coffee, in which case you might need to increase the amount of sugar.

The cold-brewing must be started at least 8 hours in advance.

Storage: Refrigerate the coffee for up to 2 weeks.

From Gastronomer columnist Andreas Viestad.

Correction: The previous version of this recipe had an incorrect nutritional analysis. This version has been corrected.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Total: 10 mins, plus 8 hours of cold-brewing coffee

  • Step 1

    In a glass or ceramic container, stir together the water and coffee, cover and refrigerate for at least 8 hours.

  • Step 2

    Strain the mixture through a coffee filter into a glass measuring cup, then add the sugar to taste and stir until it is dissolved. Portion the cold-brewed coffee evenly among 4 large glasses. Place 1/2 cup of the cream and the ice cubes into a cocktail shaker and shake for 20 seconds, until light and airy, then strain into 2 of the glasses. Repeat with the remaining cream. If you want ice cubes in the drink, divide the ice from the shaker among the glasses. (That will alter the appearance of the drink.) Sprinkle lightly with cinnamon and serve.

    • Substitutions

    Heavy cream >> whole or reduced-fact milk.

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    Nutritional Facts

    Per serving (3/4 cup, using 2 tablespoons sugar)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Gastronomer columnist Andreas Viestad.

    Tested by Joe Yonan.

    Published August 25, 2009

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