Recipe & Photos by the talented Carly Hamilton from Creme Cream Puffs
2 cups coarsely ground coffee
½ Tribal Vanilla Bean Pod
4 cups cold water
½ cup half & half
3 tbs sugar
2 tsp Tribal Vanilla Extract
Pinch of salt
Cheese Cloth or J-Cloth
1. In a large pitcher combine the coffee grounds, cold water and ½ Tribal Vanilla Bean Pod split down the middle. Cover with cling film and let steep for 24 hours at room temperature.
2. Once the coffee has brewed for 24 hours, remove the vanilla pod, take a large colander or strainer and line it with a clean Cheese Cloth or J- Cloth (layers of paper towel can work as well but is a bit more fragile). Place the colander over a large bowl or pitcher depending on size. Slowly pour the brewed coffee through the lined colander. Once poured through, carefully gather the cheese cloth full of coffee grounds and gently squeeze to extract any remaining coffee. Carefully discard the grounds & cloth.
3. With the remaining brewed coffee concentrate, add equal parts cold water. Your cold brew is now ready to go! Place your cold brew in the fridge. Note* your cold brew will keep in the fridge for 2-3 weeks!
To make the Vanilla Creamer, first make the simple syrup. To do so, combine 3 tbs of sugar with 3 tbs boiling water. Stir until all the sugar is dissolved. Combine the sugar syrup with the cream, vanilla extract and a pinch of salt. Set aside.
Pour chilled cold brew into a glass over ice. Add desired amount of creamer. Stir & enjoy! Place any excess creamer in a resealable container. The creamer will keep in the fridge for 3-4 days (depending on how fresh your cream is).