Fizzy Cold Brewed Coffee
There’s the old familiar iced coffee, then the slightly more “in” cold brewed coffee, then there’s this soon-to-be summer fad, Fizzy Cold Brewed Coffee, a simple, super refreshing carbonated coffee!
One of the giant loves the tulip-man and I share is for animals. Namely cats. And though one day we’ll adopt ourselves a little naked cat who shall be named William, today is not the day. So until then, we find other animals to love, and recently this has been in the form of the local herd of sheep who chomp through the grassy fields around our town. Finding the sheep is actually how we motivate our behinds to go running. Run, run, run, find some nice green plucks of grass, pick the grass, run, run (with our hands full of grass), find the sheep, feed the nice green grass to the sheep, be one with the sheep.
So yea, this is how we’ve been celebrating the warm, finally-sunny Dutch weather. But recently I found another, far more normal way than running about town feeding sheep to celebrate the impending summer…Fizzy Cold Brewed Coffee.
Let’s break down the evolution of chilled coffee. Iced coffee has been a thing for ages (don’t quote me on that). Then cold brewed coffee started popping up, claiming to be the cooler sibling to iced coffee. Cold brewed coffee is made when coffee grounds are steeped in water for a while. It’s less acidic because the coffee isn’t heated, and with a longer brew time than traditional coffee, it’s more caffeinated.
Today we’re taking this whole chilled coffee thing a step further, with a fizzy carbonated cold brewed coffee…refreshing and effervescent with a caffeine sucker punch.
We’ll make a batch of lightly sweetened coffee concentrate, then mix that with sparkling water. BOOM done! Summer, we’re ready for you.
Fizzy Cold Brewed Coffee
- 1 cup coarsely ground coffee 100 g
- 4 cups cold water 946 mL
- 4 cups sparkling water 946 mL, club soda
- ¼ cup honey 60 mL, or sweetener of choice
- Creamer as needed or dairy-free substitute
- In a large pitcher or bowl, combine ground coffee and water. Cover and let sit in fridge for 12 to 24 hours.
- Strain the large coffee grounds with a mesh sieve (or a French press if you have one). Empty sieve, layer in a few paper towels, and slowly pour coffee through again to remove the finer grounds and flecks.
- Combine coffee and honey (adding more or less honey depending on your usual sweetness preference to coffee, bearing in mind that this is coffee concentrate so it’s very strong!)
- Fill a glass half with sparkling water and half with the coffee concentrate, then throw in a few ice cubes. Add creamer to suit your liking.
Hi, I’m Sarah!
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