Cookie Butter Cold Brew Coffee

Cold Brew Coffee

1. Place the coarsely ground coffee in the straining basket of your cold brew maker OR in a jug or bowl.
2. Pour 1 L (about 4 cups) of distilled water EVENLY over the coffee grounds (making sure that all of the coffee grounds come into contact with water). Gently submerge the coffee grounds in the water. Pour the rest of the water over the coffee grounds.
3. Cover and let the coffee brew at room temperature or in the fridge for 15 - 20 hours (up to 24 hours).
4. Remove the straining basket and let it drain for about 10 minutes into the cold brew (to let all of the liquid drain out). DO NOT press on the coffee grounds.
5. IF you place the coffee grounds in a jug or bowl, pour the mix through a large sieve to remove the larger coffee grounds. Let the coffee drain for about 15 minutes and discard the coffee grounds.
6. Strain the coffee through a fine sieve or coffee filter or cheesecloth to remove the finer coffee grounds. Allow the coffee grounds to drain for about 15 minutes to make sure all of the liquid has drained out. DO NOT press on the coffee grounds.
7. Store the cold brew coffee in a container / jug with a lid, in the fridge, for up to 1 week.

Cookie Butter Creamer

1. Place all the ingredients in a blender and blend until smooth. Let the creamer rest to remove the bubbles, and store in bottles (closed), in the fridge. Use within a week.

Cookie Butter Cold Brew Coffee

1. Fill 4 serving glasses with ice. Fill each of the glasses ½ way up with cold brew coffee, about 1 cup per glass. Add a splash of water (optional).
2. Top it with ¼ cup cookie butter creamer, or more to taste. Stir and serve. Enjoy!