Description
A simple, refreshing summer drink made with coarse-ground coffee, crushed pecans, and maple syrup. This cold brew is smooth, low-acid, and naturally creamy without needing heavy dairy.
Ingredients
Scale
- 1 cup (100g) coarse-ground coffee (dark roast preferred)
- 4 cups (950ml) cold filtered water
- ½ cup (60g) pecans, roughly chopped or crushed
- 2–3 tablespoons pure maple syrup
- ½ cup (120ml) oat milk or cream
- Ice cubes
- Optional: ½ teaspoon vanilla extract
Instructions
- Crush the pecans into smaller pieces to release their oils and flavor. Ensure roasted pecans are completely cool.
- Add the coarse coffee grounds to a large pitcher or jar. Pour in the cold filtered water using a 1:4 ratio for ready-to-drink brew. Stir gently to saturate all grounds.
- Add the crushed pecans to the mixture and stir once more. Cover the pitcher and place it in the refrigerator to steep for 12-24 hours.
- Strain the brew through a fine-mesh strainer lined with a nut milk bag or cheesecloth into a clean container. Do not squeeze the grounds to avoid bitterness.
- Stir in the maple syrup, starting with 2 tablespoons and adjusting to taste.
- Pour the cold brew over a glass filled with ice. Add oat milk or cream and stir gently to combine. Serve immediately.
Notes
Use a coarse grind to prevent bitterness and grit. Steeping for 18-24 hours yields the best flavor. The cold brew concentrate can be stored in the fridge for up to two weeks. For less dilution, freeze cold brew into ice cubes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 glass (approx. 12-
- Calories: 120
- Sugar: 12
- Sodium: 10
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
Keywords: cold brew, maple pecan coffee, summer drink, iced coffee, dairy-free coffee, easy recipe, homemade cold brew