There’s nothing in this world that can’t be improved upon. Even a classic like cold coffee! This drink combines two of my favourites – cold coffee and salted caramel; but with a twist. While you always have the option of using ready made salted caramel, this particular sauce, made with jaggery and coconut milk, takes this drink to the next level!
The idea to make it with jaggery and coconut milk arose primarily due to my poor planning skills. I planned a full day of cooking beginning with a salted caramel sauce only to realise that I didn’t have any cream on hand! However, I did have some thick coconut milk so I figured why not experiment. The resultant caramel was thick, glossy, luscious and of course, delicious! The addition of sea salt gave it a depth of flavour and I had to stop myself from eating it by the spoonful!
Why Use Cold Brew?
In a pinch you could use regular coffee, but going through the extra effort of making cold brew is definitely worth it. Cold brew is smoother; with none of the traditional bitter notes associated with regular coffee. While regular coffee can be acidic and too strong, cold brew is well rounded and sweeter. This is why it’s perfect for iced drinks and cocktails.
If you need a quick, but perfect cup of coffee, the Wonderchef Regalia French Press is definitely your best friend. It’s so easy to use that you’ll wonder why you’ve been drinking instant coffee all this while. In just 3 minutes, you can brew a perfect cup of coffee. It’s also so easy to clean and maintain. No mess French Press indeed!
The French Press is going to do something different today. 3 minutes might be good for regular coffee, but cold brew needs anywhere from 12 – 24 hours. The French press is ideal for cold brews since the fine mesh filter helps to deliver grit free coffee. Check out How to Make Cold Brew in a French Press (LINK RECIPE) to know more! Since I’m keeping it for so long in my always-packed refrigerator, I particularly love the compact size of the Regalia French press. If you’re a coffee devotee, you could even travel with it! A little love and care, along with the tough borosilicate glass of the carafe should protect your beloved French press from even the most careless of baggage handlers at the airport!
The wait was long but when it comes to assembling the drink, you’ll be done in no time. Just grab a glass, fill it with ice, add some cold brew concentrate, the jaggery salted caramel and fill with cold milk! You can drizzle some caramel along the sides for added effect. You can also use the Wonderchef Regalia Frother to froth your milk before adding it to your drink. Frothing your milk makes your drink creamy and airy. For extra indulgence, top it with whipped cream! The world is your oyster, as long as you enjoy it cold of course!
RECIPE CARD
Serves: 2
Time: 20 + 5 minutes
Ingredients:
For the Salted Caramel:
- ¼ cup heaped Jaggery Powder
- ¾ cup thick Coconut Milk
- ½ tsp Vanilla Essence
- ½ tsp sea salt
For the Salted Caramel Cold Brew
- 2 tbsp Salted Caramel Sauce
- ½ cup Cold Brew Concentrate
- 1 cup Cold Milk
- Ice
Method:
Salted Caramel:
- In a small saucepan, add the jaggery, coconut milk and vanilla. Bring to a gentle boil and simmer for 15-20 minutes. It’ll turn a deep brown, much deeper than a traditional caramel.
- Once off the heat, add the sea salt and mix well. Cool and store in an airtight jar.
Assembly:
- Mix the cold brew concentrate and caramel syrup together.
- Optional: Drizzle a little bit of the caramel along the sides of the glass.
- Fill the glass with ice.
- Add the cold brew to both glasses and top with milk. Mix.
- Enjoy immediately!
Author: Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.
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