The monsoons haven’t been kind this year and we’ve been having pretty hot days. While some people don’t mind a hot cup of coffee regardless of the blistering heat, I prefer mine chilled! This drink is reminiscent of the Yemeni Qishr, made with coffee husks and ginger. While Qishr was a good alternative to a regular cup of coffee, we’d still like our morning hit of caffeine! If you haven’t tried coffee and ginger yet, I guarantee you’re in for a treat.
WHY USE COLD BREW?
Cold brew coffee is made by soaking coarsely ground coffee in cold water for 12+ hours. The resultant coffee is smoother with none of the traditional bitter notes associated with regular coffee. It’s also less acidic and the mellow flavour makes it particularly great for chilled drinks and cocktails.
HOW TO MAKE COLD BREW IN A FRENCH PRESS
Wonderchef’s Regalia French Press makes the perfect cup of hot coffee but did you know it’s also the perfect vehicle to make some cold brew? Just add 1 cup of medium coarse coffee grounds and 2 cups of water to the French press. Cover with plastic wrap and refrigerate for 16-24 hours. Place the lid back on, press the plunger all the way to the bottom and pour the concentrate into a jar. There you have it – cold brew concentrate! Check out this detailed post on making cold brew in a French Press for more details
The Regalia French Press sports an extra-thick borosilicate glass carafe that is chip resistant and durable. Much like my morning cuppa makes me more durable and resistant to work-day irritations! With a capacity of 600 ml, you can make two cups of coffee in one go. It’s also compact enough to carry with you on business trips that require cups and cups of coffee!
Just to make things a little more interesting, I’ve made my ginger syrup from scratch! You can use ginger ale, or store bought ginger syrup but there’s nothing like the flavour of fresh ginger root. I’ve incorporated brown sugar into the syrup for added depth of flavour but you can use your sweetener of choice. Not to worry, it’s incredibly easy to make and will keep in the fridge for 2-3 weeks.
Treat the recipe more like a loose guideline – Add more or less of each ingredient based on your own preferences. I love the combination of coffee, ginger and orange but you could substitute the orange for lime as well. Play around with the recipe until you find your perfect combination.
Serves : 2
Time: Active: 10 minutes
For the Ginger Syrup:
- ¼ cup White Sugar
- ¼ cup Brown Sugar
- ¼ cup Water
- ½ cup Sliced Ginger
For the Cold Brew Ginger Ale:
- 60 ml Cold Brew Concentrate
- 2 tbsp Ginger Syrup
- 1 Orange
- 240 ml Soda
For the Ginger Syrup
- Peel and slice the ginger into thin rounds.
- In a heavy bottomed pot, add the white sugar and the brown sugar along with the water and set on medium heat.
- Once the sugars have dissolved, add the ginger slices and bring to a simmer.
- Cover the pot and allow the syrup to simmer for 10 minutes.
- Remove it from the heat and set aside to infuse for an hour.
- Strain into a container and refrigerate.
For the Cold Brew Ginger Ale:
- Cut a few thin slices of the orange for garnish. Set aside
- In a glass, add ice, cold brew concentrate, a squeeze of fresh orange juice and top with soda.
- Garnish with orange slices and enjoy!
Author: Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.