Toasted Coconut Cold-brewed Iced Coffee

Ultra smooth, nutty cold-brewed iced coffee without a hint of bitterness. Literally THE BEST iced coffee I have ever tasted.

Toasted Coconut Cold-brewed Iced Coffee.: Smooth and nutty without a hint of bitterness

I think it’s safe to say I have a little coffee problem. I need it, have to have it, can’t live without it, want to swim in a big pool of it and never come out. And let me just tell you, making this cold brew has amplified that by about 1,000%.

Toasted Coconut Cold-brewed Iced Coffee.: Smooth and nutty without a hint of bitterness

So let’s chat a little bit about iced coffee. There are a few different ways to do it. When you order an iced coffee at Starbucks, they’ve taken their regular brewed hot coffee, poured it over ice and then stuck it in the refrigerator. Don’t get me wrong, I will drink the crap out of an iced coffee from Starbucks, but it doesn’t a candle to cold brew!

Toasted Coconut Cold-brewed Iced Coffee.: Smooth and nutty without a hint of bitterness

Cold brew is less acidic and bitter, and more caffeinated than drip coffee. It truly is the best of every world. Also, making a big batch means absolutely no work to get your morning coffee. Pour, add water (we’ll get to why in a moment), drink. Simple as that. And with the smooth taste and lack of bitterness, it really doesn’t need a thing. I add a little half and half–yes, the real deal–but that’s it.

Toasted Coconut Cold-brewed Iced Coffee.: Smooth and nutty without a hint of bitterness

Okay, about that coconut. It doesn’t taste like coconut. At least, not in the way you’d expect coconut to taste. Maybe it’s just me, but I almost always eat coconut in dessert, and it is the sweetness that I associate with the flavor. Have you ever eaten plain old flaked coconut? It is completely different. This means that coconut lovers and non coconut lovers alike will love this stuff!

Toasted Coconut Cold-brewed Iced Coffee.: Smooth and nutty without a hint of bitterness

So why even add the coconut? The result is a slightly nutty and creamy flavor and literally the smoothest coffee I have ever tasted. Of course, if you want some extra coconut flavor, you can add coconut extract while brewing or use coconut cream as your creamer. I’m pretty sure coconut cream in this coffee would be insanely addicting. Oh, who am I kidding, this stuff already is on its own!

Toasted Coconut Cold-brewed Iced Coffee.: Smooth and nutty without a hint of bitterness

Alright, remember when I said you have to add water? I brewed this stuff wayyyyy stronger than my other cold brew recipes, and ya know what? I like it even better! I tasted it on without adding water, and it was way too intense even for me. This recipe makes a concentrate and you really do need to add water. I used 1/3 concentrate / 2/3 water and that’s perfect for me. Silky and smooth, but not watered down because that is the worst. I recommend using coffee with a hint of cocoa for optimal flavor, but really any coffee you like will work great! Let me just say, I’m already working on batch #2 and I made triple the amount this time. ;)

Toasted Coconut Cold-brewed Iced Coffee

Prep Time: 30 minutes

Total Time: 24 hours, 30 minutes

Yield: approximately 12 cups (when combined with water)

Serving Size: 1 cup (combined with water)

Toasted Coconut Cold-brewed Iced Coffee

Ultra smooth, nutty cold-brewed iced coffee without a hint of bitterness. Literally THE BEST iced coffee I have ever tasted.

Ingredients

  • 12 ounces ground coffee (preferably dark roast)
  • 2 cups unsweetened toasted coconut*
  • 8 cups filtered water

Instructions

  1. Pour coffee and coconut into a large air tight container (at least 1.5 gallons or larger). Pour water on top and stir lightly to combine. Cover and store at room temperature for 24-36 hours.
  2. Scoop out as much of the grounds and coconut as possible with a fine mesh strainer. Rinse strainer, then cover with a double layer of cheesecloth. Place covered strainer over a 1 gallon jug (or desired container). Use a measuring cup to pour coffee over your covered strainer to filter any remaining grounds. If your coffee begins to have trouble filtering through, change your cheesecloth out for a fresh one.
  3. To serve, combine 1 part coffee with 2 parts water. Add any desired cream or sweetener.

Notes

*To make your own toasted coconut, just place shredded or flaked coconut on a large cookie sheet and bake at 350 for 3-5 minutes. Watch carefully because it can burn quickly.

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And to see step by step photos of how this cold brew process works, check out my post on how to make cold brewed iced coffee!

Autumn Spiced Toddy (Cold-brewed Iced Coffee)

Easy & smooth cold-brewed iced coffee spiced with cinnamon, nutmeg, allspice & cloves. 

Autumn Spiced Toddy

Lately I’ve been wondering if it’s time to start acting like a grown up. I can’t even tell you what that means, because I just act like, well, me. The other day someone thought I was wayyy younger than I am (this isn’t even including the almost daily basis in which I’m mistaken for a student), and although this should be a compliment (YAY!! You didn’t notice those lines decorating my forehead!), I immediately got into my head thinking “OMG do I need to start acting like I’m in my *gulp* late 20′s?”

Autumn Spiced Toddy

Again, not that I could even tell you what that means. But sometimes I feel like maybe I need to stop talking like a teenager, getting upset when children beat me at games, and locking my husband out of our room so I can win at the who gets into bed first game. That’s a whole other story that I should probably be embarrassed of, but I’m not because I have the maturity of a 6 year old.

Autumn Spiced Toddy

I find this whole “growing up” and “maturing” business incredibly confusing. I guess I just assumed it would happen naturally, but I’m starting to wonder if it’s something people make a conscious effort to do? You know, like washing dishes (something I find equally appalling).

Autumn Spiced Toddy

But then on the other hand, I go to bed at 9 pm, I make my own coffee and I even pretend I’m fancy and call it toddy. That really is the name for cold brew, but I feel like it’s this secret coffee snob name that no one really knows about. I am totally a coffee snob, but in an all inclusive name. Feel free to join me in my snobbery and use words no one else knows. ;)

Autumn Spiced Toddy

There are few DIY projects I love more than making a huge batch of toddy. It is ridiculously simple, and not a single drop ever goes to waste. It’s one less thing I have to worry about in the morning. My coffee routine is simply fill my glass with ice, pour in toddy, add some almond milk and grab a straw. Nothing to prep the night before, and I never have to worry about running out of time to feed my caffeine addiction.

Autumn Spiced Toddy

Of course, sometimes I like to spice things up. One of my favorite local coffee shops offers spiced toddy this time of year (although I’ve never actually tried it there), and it always sounded so delicious. I am a huge fan of pumpkin spiced lattes, and pretty much any fall coffee drink you can imagine, so I wanted to incorporate my favorite flavors right into my cold brew.

Autumn Spiced Toddy

I was a little worried I wouldn’t be able to taste the spices over the bold flavor of the coffee, but they shine through without being over powering. You can always add more if you want a bolder spice flavor, but I like the nice hint that adds depth–it makes you wonder what’s different about this coffee, and why it tastes special.

Autumn Spiced Toddy

Adding the spices doesn’t really take any extra time–just add them right into your batch while it sits. I used a combination of cinnamon, nutmeg, allspice and cloves. You could also add ground ginger, cardamom (for a chai flavor), or any other spices you want. If you want to see detailed instructions with step-by-step photos on how to make your iced coffee, check out this post!

Autumn Spiced Toddy (Cold-brewed Iced Coffee)

Prep Time: 30 minutes

Total Time: 24 hours, 30 minutes

Yield: 12-15 cups

Serving Size: 1 cup

Autumn Spiced Toddy (Cold-brewed Iced Coffee)

Simple & easy cold brewed iced coffee seasoned with warm, comforting fall spices.

Ingredients

  • 1 lb good quality bold coffee, coarsely ground
  • 1 1/2 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp allspice
  • 1 tsp cloves
  • 2 gallons water

Instructions

  1. Pour ground coffee into a 2.5 gallon airtight container. Add spices. Top with 2 gallons filtered water. Pat down the top to ensure all coffee is incorporated. Cover and store for 24-48 hours (the longer it brews, the stronger it will be).
  2. Scoop out as much of the grounds as possible with a fine mesh strainer. Rinse strainer, then cover with a double layer of cheesecloth. Place covered strainer over a 1 gallon jug Use a measuring cup to pour coffee over your covered strainer to filter any remaining grounds. Repeat until jug is mostly full, then repeat with a second 1 gallon jug. If your coffee begins to have trouble filtering through, change your cheesecloth out for a fresh one.
  3. To serve, fill glass with ice and add 1-2 inches of water. Add coffee, and any desired cream or sweetener.
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Drink & Dish: Pumpkin Spice Latte Cheesecake Cups {gluten-free}

Pumpkin Spice Latte Cheesecake Cups #glutenfree

I would like to propose that the United States of America switch to 3 days weekends. Or, at least that my schedule could switch to 3 day weekends. I feel like one day I spend riding my bike all day (not at all an exaggeration! 2-5 hours is seriously allllll day), and the next day is filled with meal prep, grocery shopping, laundry (ew), and various other errands. Cleaning should probably be in there somewhere, but we all know I don’t actually do that.

Pumpkin Spice Latte Cheesecake Cups #glutenfree

Today my husband ran his first 5k!! It didn’t go quite like he would have hoped, but I’m still beyond proud of him for getting out there and making it happen! I also convinced a few work friends to tag along, and two of them did their very first race as well! It was fun to get out there, but it turns out not doing any speed training for almost 9 months is not the way to run at your PR pace. Who knew? Anyway, that was my weekend. 56 mile bike ride Friday (okay so that wasn’t even the weekend yet…), 36 mile bike ride Saturday (my first group ride, I didn’t get dropped, and Strava told me I rode one of the miles @ 23mph!!!), and then a 5k on Sunday. I need a weekend from my weekend.

Pumpkin Spice Latte Cheesecake Cups #glutenfree

The good news is the first day of fall is finally here, and I’m *finally* feeling a hint of it in the air. I couldn’t be happier. It’s no longer hot at 5am. In fact, there is a nice breeze, and the temperature feels perfect. I don’t see any triple digits on the horizon, and pumpkin spice syrup is sneaking its way back into my iced coffee every now and then. And also, my cheesecake.

Pumpkin Spice Latte Cheesecake Cups #glutenfree

I know everyone says it, but I really do love this time of year. There is something so cozy about the fall, and knowing that the holidays are coming (<3 all things holiday spirit!). It just makes my heart happy. Not to mention the flavors. I’ve always been obsessed with the pumpkin spice latte. The last couple of years, I’ve made pumpkin spice latte cupcakes, but I wanted to share something a little different with you guys that still showcases the amazing flavor combination. Every year, I make pumpkin cheesecake for Thanksgiving, and decided to do a little twist on that. The result? Like cheesecake and a pumpkin spice latte had a love child, and it only got the best genes from each parent. They are ridiculously good, and even include a gingersnap crust with a hint of coffee flavor to bring everything together.

Pumpkin Spice Latte Cheesecake Cups #glutenfree

To pair with my cheesecake cups, Nicole made a spiced pear martini that is bursting with fall flavors. I’m not normally someone who jumps at pear flavored things, but the spices round it out perfectly to create a not-too-sweet, cozy pear drink that is a must try! And of course make sure you check out the latest episode of D&D and please subscribe on YouTube!

Pumpkin Spice Latte Cheesecake Cups {gluten-free}

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Yield: 12 cups

Serving Size: 1 cup

Pumpkin Spice Latte Cheesecake Cups {gluten-free}

All the flavors of the fall favorite pumpkin spice latte in individual cheesecake cups with a gluten-free gingersnap crust.

Ingredients

    For the gingersnap crust:
  • 1 cup crushed gingersnap crumbs (I used gluten-free)
  • 1/2 tsp espresso powder
  • 1 1/2-2 tbsp coconut oil, melted (start with 1 1/2, and add a little extra if it needs it--it depends on the brand of gingersnap and how much oil is already in the cookie)
  • For the cheesecake:
  • 1 lb reduced fat cream cheese, at room temperature
  • 1/2 cup pumpkin puree
  • 2/3 cup brown sugar
  • 2 eggs
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp espresso powder
  • 1 tsp vanilla extract
  • For garnish:
  • Whipped cream
  • Freshly ground nutmeg

Instructions

  1. Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set. Aside.
  2. To make the crust, combine gingersnap crumbs, 1/2 tsp espresso powder and coconut oil in a medium bowl. Place approx 1 tablespoon of crust into each muffin tin. Press down with your fingers, the back of your spoon, or a shot glass. Bake until set, about 7-10 minutes. Cool on a wire rack while you prepare the filling.
  3. To make the cheesecake, beat cream cheese, pumpkin puree and brown sugar together in a large bowl or stand mixer. Add eggs one at a time, mixing until combined. Beat in vanilla, pumpkin pie spice and 1/2 tsp espresso powder.
  4. Evenly divide the cheesecake batter between your 12 muffin tins.
  5. Bake until lightly browned and just set, about 15 minutes. Turn the oven off and crack the door. Allow cheesecakes to sit in opened oven for an additional 15 minutes.
  6. Cool completely on a wire rack, then refrigerate until fully chilled, about 3-4 hours. Garnish with whipped cream and freshly ground nutmeg (if desired) to serve. Store covered in refrigerator for up to one week.
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How To: Toddy {Cold Brewed Iced Coffee}

How to Make Iced Coffee

Have we ever discussed my coffee habit? It’s pretty embarrassing the amount of money I have spent on going out to coffee in my life. I just never got into the habit of making my own in the morning, but I did fall very easily into the habit of going to Dutch Bros TWICE a day. Somehow my bank account and I cannot seem to agree on this habit. Shocking, right?

How to Make Iced Coffee

Anyway, I don’t remember exactly when it was that I discovered toddy–probably a little over a year ago. Toddy is basically the best, smoothest, and most caffeinated way to drink coffee. Pretty much, it wins in every coffee contest ever.

How to Make Iced Coffee

And did I mention it is ridiculously easy to make? It does take just over 24 start to finish, but really most of that time you are sleeping, baking, and eating fro yo. Or…at least that’s what I was doing… ;)

This is literally the best coffee I have ever tasted. Better than any coffee shop, better than any latte. It comes out so smooth with next to no bitterness, and full of bold flavor. It doesn’t need a whole lot–a little sweetener and some almond milk will do ya, but if you like sweeter, creamier coffee, it’s your cup o’ jo! You can make it however you want. Add chocolate syrup and make an iced mocha, blend it up into a homemade frappe, or put some in your brownies!

Okay, let’s get started. The first thing you need is a 2.5 gallon airtight container (or 1.75 for a half batch), and 1 lb of coarsely ground coffee. I like a strong, bold coffee, but use whatever you like. Pour that coffee right into your container.

How to Make Iced CoffeeThen top it with 2 gallons of purified water. If you want, you can also stick a vanilla bean in there to add some flavor. I do sometimes, and I love it!

How to Make Iced Coffee

Give it a little pat down at the top to make sure all of the coffee is incorporated into the water, and not just floating at the top. I don’t mess around with the possibility of losing coffee flavor!

How to Make Iced Coffee

Cover and store for 24 (or up to 36) hours. You can let this happen in the fridge, or at room temperature. It is completely up to you. I usually don’t have room in the fridge, so I stick to room temperature. Once your 24-36 are up, take a fine mesh strainer to scoop out as much of the coffee grounds as possible.

How to Make Iced Coffee

Rinse our your strainer, then set it on top of a 1 gallon jug–you will need two of these because you end up with about 1.75 gallons of coffee when all is said and done. Top the strainer with a double layer of cheesecloth. Use a measuring cup to pour coffee over the strainer. You may just pour from your container if you wish, but that sounds like a coffee disaster for an accident prone gal like yours truly. You might be better at that sort of thing than me, however…

How to Make Iced Coffee

Once you’ve filtered all of the coffee, you are DONE! Store your coffee jugs in the fridge. It is important to note, this recipe creates a coffee CONCENTRATE. When you make your coffee, add an inch or 2 of water to your cup to dilute it a bit. Trust me, I love strong coffee as much as anyway, but it does need to be diluted a bit. Do some trial and error to figure out the best balance for you. Serve it over ice with whatever cream and sweetener you like.

How to Make Iced CoffeeI have officially kicked my coffee shop habit to the curb (with the exception of going with friends on occasion–just like eating out is fun occasionally!) with this stuff. I am in love, obsessed, over the moon for it. It’s super easy, full proof, and super budget friendly. It’s about a $30 investment for all the storage initially, but that’s a one time deal, and then you’re set! Not to mention, there is nothing to brew in the morning! I wake up, poor myself a glass, and go about my breakfasting/blog reading. You will love it!

Toddy {Cold Brewed Iced Coffee}

Prep Time: 30 minutes

Total Time: 24 hours, 30 minutes

Yield: 12-15 cups (approx 1.75 gallons)

Serving Size: 1 cup

Toddy {Cold Brewed Iced Coffee}

Ingredients

  • 1 lb good quality bold coffee, coarsely ground
  • 2 gallons water

Instructions

  1. Pour ground coffee into a 2.5 gallon airtight container. Top with 2 gallons filtered water. Pat down the top to ensure all coffee is incorporated. Cover and store for 24-36 hours.
  2. Scoop out as much of the grounds as possible with a fine mesh strainer. Rinse strainer, then cover with a double layer of cheesecloth. Place covered strainer over a 1 gallon jug Use a measuring cup to pour coffee over your covered strainer to filter any remaining grounds. Repeat until jug is mostly full, then repeat with a second 1 gallon jug. If your coffee begins to have trouble filtering through, change your cheesecloth out for a fresh one.
  3. To serve, fill glass with ice and add 1-2 inches of water. Add coffee, and any desired cream or sweetener.
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Salted Caramel Mocha Cookies

I’ll never forget the year Starbucks released their Salted Caramel Signature Hot Chocolate. It was simultaneously the best and worst holiday season ever. It didn’t take long for this perfect flavor combination to become a near every day occurrence in my life.

Did I mention I was living in northern Idaho at the time? It was cold, and nothing says comfort from the cold like a warm, rich, delicious drink. Except maybe a warm soft and chewy chocolate cookie filled with gooey caramel and topped with coarse sea salt. I knew as soon as my amazing friend Nicole shared some of her amazing caramels with me, that I wanted needed to make these cookies.

Do you feel comforted yet? Once upon a time I used to be the comforting one. I was the one everyone went to when they had a bad day, and I would listen and give tons of advice that I probably had no business giving because I was kind of a hot mess myself, but I was, like, 20 years old and thought I knew everything. You know how it goes. I had (ummm, wait…I still have…) a special “heart to heart” pillow. That’s a little embarrassing. You hold it while you cry then I feed you words that magically fix everything, and at the same time put an end to world hunger. I know, I am so cool.

These days however, I’m painfully aware that I know basically nothing, and so instead of pretending to be smart, I shove cookies in people’s face and call it “my way of showing I care”. Somehow, I think people prefer this.

I may not be a master with words, but I have to say, I am pretty much a master of soft, gooey cookies. I mess up a lot of things in the kitchen (including ending up with things that are kind-of-not-really-at-all-baked on a regular basis…), but I always have soft cookies, and these cookies are like biting into a dark chocolate mocha brownie, finding surprise caramel on the inside, and then getting the hint of salt that cuts through the sugar to provide perfect balance.

I wish I could solve all your problems by shoveling them into your mouth right at this moment. Keep me in mind for the next time, though…   Salted Caramel Mocha Cookies yield 20 cookies

  • 1/2 tbsp espresso powder
  • 1/4 cup Dutch process or Hershey’s special dark cocoa powder
  • 1/2 tsp baking powder
  • 1 cup + 2 tbs white whole wheat flour
  • 1/2 cup apple butter
  • 2/3 cup turbinado sugar
  • 1 tsp vanilla
  • 1 egg or 1/4 cup egg substitute
  • 10 caramels, halved
  • 2-3 tbs mini dark chocolate chips
  • coarse sea salt for topping (such as fleur de sel)
Directions:
  1. In a medium bowl, whisk together espresso powder, cocoa powder, baking powder and flour. Set aside.
  2. In a large bowl, beat together apple butter, sugar, vanilla and egg until well combined. Beat in dry ingredients. Cover dough and refrigerate for 1 hour.
  3. Preheat oven to 350. Form dough into 1″ balls. Press 1/2 caramel into the center of each ball and roll dough around until it is covering it completely, then place on lined baking sheet. Gently press a pinch of mini dark chocolate chips onto the top of each dough ball, then top with a pinch of salt.
  4. Bake for 15 minutes until the edges have set and cookies pull easily off of the baking sheet. Let stand for 5 minutes, then transfer to a wire rack to cool.