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Cold Brew Coffee How-To + Ginger and Lavender Syrups
2/3 cup unsweetened almond milk (or milk of choice)
1-2 tablespoons ginger or lavender syrup
ice
Instructions
Cold Brew Coffee
Combine the ground coffee and water in a large jar and stir well. Let sit overnight at room temperature, or for at least 8 hours.
Use a fine mesh sieve or coffee filter (or line a sieve with a coffee filter) and pour cold brew over the sieve to separate the coffee grounds from coffee. Discard the grounds and store the coffee in a closed jar in the fridge.
Simple Syrup
Add the water, sugar, and lavender or ginger to a small pot and heat over medium heat. Whisk constantly until sugar dissolves and mixture comes to a boil. Let it boil for two minutes and then remove from heat and set aside to cool completely. Once cool, strain out the lavender or ginger and store in a jar in the fridge.
Iced Latte
Add everything to a glass and stir to combine. Enjoy!
Recipe by 24 Carrot Life at https://24carrotlife.com/2015/08/26/cold-brew-coffee-how-to-ginger-and-lavender-syrups/