Name: Maple Oat Milk Cold Brew
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings
Ingredients: 3/4 cup coarsely ground medium or dark roast coffee; 4 whole green cardamom pods, lightly crushed; 1/8 teaspoon kosher salt; 6 cups cold water (1 1/2 liters); 1/2 cup rolled oats; 2 1/2 cups cold water (625 milliliters); 2 to 4 tablespoons maple syrup; 1 1/2 teaspoons vanilla extract; 1/8 teaspoon kosher salt

For the cold brew: Combine the coffee, crushed cardamom pods, salt and water in a large pitcher and stir well to combine. Place in the refrigerator to steep for 18 to 24 hours.

Meanwhile, for the maple oat milk: Combine the oats, water, 2 tablespoons of maple syrup, vanilla and salt in a blender. Blend on high for 20 to 30 seconds, or until smooth and creamy. Do not process for over 30 seconds as that may cause the oats to give up too much starch, which will change the texture.

Strain the oat milk once through a fine mesh sieve and then a second time through the same sieve lined with cheesecloth or a clean kitchen towel. Allow the milk to slowly strain through the towel, gently stirring if needed. Avoid pressing or squeezing the oat milk to maintain the proper texture.

Adjust the sweetness of the oat milk with another 1 or 2 tablespoons of maple syrup, if desired. Transfer to a jar or bottle and place in the fridge until ready to use.

When the coffee is brewed, strain it through a fine mesh sieve to remove most of the coffee grounds. Line the sieve with a few layers of cheesecloth or a clean kitchen towel and pour the cold brew through the lined sieve one or two more times to remove any remaining grounds.

Serve the cold brew over ice and pour over some maple oat milk to taste, leaving any oat milk sediment at the bottom of its container.

Maple Oat Milk Cold Brew

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