Choconilla Cold Brew Coffee
by Jennifer ParraMexican chocolate + vanilla + cold brew coffee... yes please! This delicious cold brew is strong and offers layers of flavors, featuring Proyecto Diaz Mayan Harvest Coffee, Cultura Mexican Drinking Chocolate, and Mexican Vanilla by Lola's Cocina. Perfect summertime coffee drink. Please note: this recipe requires 22 hours to cold brew the coffee. Totally worth the wait. ¡Buen provecho!
Choconilla Cold Brew Coffee
Rated 4.0 stars by 1 users
Category
Drinks
Servings
2
Prep Time
22 hours
Cook Time
10 minutes
Author:
Jennifer Parra
Fernando Diaz of Proyecto Diaz Coffee has offered us steps to perfect French pressed cold brew coffee, to which we have added our own "choconilla" (chocolate + vanilla) twist, using Cultura Mexican Drinking Chocolate and the wonderful vanilla bean that comes inside a bottle of Mexican Vanilla Extract by Lola's Cocina. Cold brewing the coffee delivers a wonderful flavor profile and we love how the Mayan Harvest Coffee pairs with the added layers of chocolate and vanilla yumminess. This is a strong coffee and is a great way to jumpstart your morning or for sipping on a summer afternoon. Buen provecho!
Note: Tools needed include a coffee grinder, a French Press and a kitchen scale (if you do not have a scale, no worries).
Ingredients
-
45 grams Coffee, Course Grind (approx. 1/2 cup)
450 grams Water (approx. 2 cups)
-
1/4 cup Mexican Drinking Chocolate
1 cup Water
1 cup Water
1 cup Sugar
-
1 Whole Vanilla Bean (included in our Mexican Vanilla Extract)
1 1/2 cups Half & Half
Cold Brew Coffee
Chilled Mexican Drinking Chocolate
Mexican Vanilla Half & Half
Directions
Fernando Diaz's Steps to Perfect French Pressed Cold Brew Coffee
Using a kitchen scale, measure 45 grams of coffee beans, then add them to the coffee grinder.
Grind the coffee beans to a course texture similar to course salt, then add the coffee to French press.
Using the kitchen scale, measure 450 grams of water, then add it to French press. Stir coffee and water then place plunger on top of French press. Press plunger down just slightly to submerge coffee, but do not press all the way. This will be done at a later time.
Allow coffee to brew at room temperature for 22 hours.
After 22 hours brewing, press the plunger all the way down and pour cold brewed coffee into another container. Can be kept refrigerated for several days. Makes about 16oz cold brew coffee.
Chilled Mexican Drinking Chocolate
Add water and chocolate to small pot and allow to heat on medium, using a wooden spoon or wire whisk to melt chocolate fully.
Once chocolate has melted, allow to cool then transfer to container. Can be kept refrigerated for at least a week.
Vanilla Half & Half
First, prepare a vanilla simple syrup following steps 2 thru 5 below.
Add sugar and water to a pot and heat over medium until sugar dissolves, stirring occasionally with a wooden spoon or whisk.
Make sure vanilla bean is split down the center using a paring knife. Turn heat down on syrup to simmer and add vanilla bean to pot.
Allow vanilla bean to marinade in simmering simple syrup for 5 minutes, then turn heat off and allow it to cool. Do not discard of vanilla bean.
Once cool, transfer Vanilla Simple Syrup to a jar big enough to hold 20 ounces.
Add half & half and stir and leave vanilla bean inside to continue infusing the flavor or see note below for further uses. Vanilla Half & Half can be kept refrigerated for up to a week. Makes about 20 ounces.
Choconilla Cold Brew Coffee
Fill a tall glass about 3/4 of the way with ice.
Add 1 cup Cold Brew Coffee to cup, then top with 1/2 cup Chilled Mexican Drinking Chocolate and 1/4 cup Vanilla Half & Half. Stir and enjoy!
Recipe Note
1. Cold brewing the coffee results in the best flavor profile for this recipe. Check out this Cold Brew Kit by Proyecto Diaz as an alternative to the French press method.
2. Per Fernando, if you want the coffee stronger, you can either make the coffee grounds a bit finer or increase the initial amount of coffee used.
3. I recommend doubling or tripling the vanilla simple syrup recipe to get more usage out of the vanilla bean. Vanilla simple syrup can also be used in cocktails! Just leave it in the simple syrup to keep infusing and strain and use what you need for the Vanilla Half & Half recipe separately. Once combined with half & half, the vanilla bean will need to be discarded after the half & half is used up.