Witch's Cold Brew

Happy Halloween, friends! I don't know about you, but with all the stuff to do today I could really use a pick-me-up. Or at least something to look forward to when the madness of trick-or-treating is over. Witch's Cold Brew is cold brewed coffee spiked with some cinnamon simple syrup and vanilla rum. It's a simple concoction that is made even better by the addition of nutmeg scented whipped cream. So, face the evening head on and whip up one of these beauties when you are ready to settle in for the night!

Witch's Cold Brew

Makes 2 cocktails

• 2 cups cold brew coffee (for ease, pick some up from your local coffee shop)
• 2 1/2 ounces vanilla vodka
• 1 ounce cinnamon simple syrup
• 1/4 cup whipping cream
• 1/8 teaspoon ground nutmeg plus more for garnish

1. In a cocktail shaker filled halfway with ice, combine the coffee, vanilla vodka, and simple syrup.
2. Stir until chilled and strain into two tall, ice-filled glasses.
3. Whip the cream and the nutmeg with an electric hand mixer until stiff peaks form.
4. Finish the drinks with a dollop of the cream and a sprinkle of nutmeg.

Cinnamon Simple Syrup

• 1 cup sugar
• 1 1/2 cups water
• 4 cinnamon sticks

1. Combine the sugar, water and cinnamon sticks in a small saucepan and bring to a boil, stirring constantly until the sugar has dissolved.
2. Reduce the heat and simmer the syrup until slightly thickened, about 10 minutes.
3. Strain and cool before storing in the fridge or using in a cocktail.

DIY Cold Brew Coffee

I've been making small changes to our home lately. Well, some changes are small and some are huge. We live in a 1,000 square foot house that can easily feel cramped between 2 adults, 2 kids and 1 large black lab. In an effort to be more comfortable in the space we have, and to make life simpler all around, I've been using the KonMari method of "tidying up". So far I am thrilled with the results and how using her little book has already made our home feel more open, clean, and full of only the things we love. In the spirit of making life easier and full of the things we love, I thought this Cold Brew Coffee recipe was a must-share.

That makes total sense, right? KonMari = coffee? Sure!

Speaking of tidying up and making a space feel new and open and full of things you love, what do you think of the new blog design? I'm loving it. It feels clean and comfortable and ready for lots of delicious recipes and stories and all of the things. In fact, I've added some new features like Mom Stuff and an updated Wine Bar page. Oh, and I updated the About page as well! It's just all so bright and shiny and new. You should make this coffee, get comfortable, and browse around and make yourself at home.

OK- back to the coffee.

Truth be told, I'm really more of a hot coffee drinker regardless of the weather. I don't know why that is. Maybe it's because I like to savor my coffee and when it is cold I always drink it wayyyyy too fast. Or maybe it has something to do with the fact that when I find something I like, I like to stick with it. Who knows. But there are a number of afternoons when I just need a little pick-me-up and this cold brew comes to the rescue. It's amazing over ice with chocolate almond milk (hellooooo iced mocha!) and I always love the classic iced latte kind of thing. Or you can go straight up coffee concentrate + water over ice.

Did I mention that this is a concentrate? Yep. Super strong so you can store it in the fridge in a reasonable sized container. I like to use the large mason jars, of which I have a million, that are lying around my kitchen needing a purpose.

Brad LOVES iced coffee, so this is a nice, easy way for him to grab his caffeine and go when he leaves before the sun rises for work. Speaking of which, that guy works a lot. It can be so hard sometimes, but when he comes home at the end of the day and tells me about the things he has done, I almost burst with pride. He is good. I don't tell him that enough. And on that note, give your teachers and school administrators some extra positive vibes this time of year because it is tough for them and for their families. In fact, you should bring them a jar of this cold brew coffee!

PERFECT TEACHER GIFT!

Important notes:

• When you make this, be VERY CAREFUL when straining the coffee. It's safest to give it all a stir first so your coffee grounds don't all fall out at once leaving you with a massive mess of black grime all over your white kitchen cabinets and in the crevices of your wood floor. I heard this from a friend. ;)
• The strength of your coffee will depend on the grind of your coffee beans. I tend to like stronger coffee, so I use espresso grind (finer). Also, the amount of time you let the coffee brew will make a difference in the strength as well.
• Lastly, the quality of your coffee is important! The better and fresher your coffee, the better the final product will taste. In my opinion, it is worth the splurge on something really great because you will STILL be saving money since you aren't going to the coffee shop to give them $$$ for just one cup. This recipe yields at least 5 cups and doesn't even use an entire bag of coffee! Look at you, you money saver, you!

And now, finally, the recipe! Best enjoyed in a sunny spot with a straw and a good book.

DIY Cold Brew Coffee

• 1 1/2-2 cups ground coffee
• 8 cups water
• fine mesh sieve or a couple layers of cheese cloth 
• coffee filter

1. Place the coffee grounds in the bottom of a large pitcher or bowl.
2. Add the water and stir.
3. Cover with plastic wrap and place in the refrigerator for 12-24 hours.
4. Give the coffee and the grounds another stir (see note above for reasoning). Place the fine mesh sieve over another pitcher or bowl.
5. Pour the coffee into the sieve. This will not remove all the grounds. Don't be alarmed.
6. Now, clean out the sieve and line it with a coffee filter. Place it over another large bowl or pitcher and strain a second time.
7. Transfer to a large mason jar (or two) or a pitcher and refrigerate.
8. When ready to use, use 1 part coffee (I use about 1/2 cup of the coffee concentrate) to 1 part water or milk. Serve over ice.

Homemade Pumpkin Pie Latte

This morning I went to one of the few truly local, quality coffee shops in our neighborhood. They serve coffee that has been roasted in Boulder, all the employees are volunteers, their food is almost all made in-house, and the money they make goes to providing clean water to those in need in Africa. To make the whole thing even more wonderful, they have a killer Pumpkin Pie Latte made with ACTUAL PUMPKIN. It is my new fall obsession and I don’t know that I can ever go back to the run-of-the-mill “pumpkin” stuff. And just to be clear, I have been obsessed with the pumpkin latte concept since it began. I mean, completely and utterly obsessed to the point that I felt a palpable sadness when we lived in Tokyo and couldn’t get anything similar.

Aside from my obsession with their current seasonal latte flavor, this little coffee shop made me smile this morning thanks to the kindness of three people. The first was a fellow mom, sans-children, picking up some coffee before she started her day. She glanced at my growing belly and asked if I was expecting and the conversation continued from there. She told me about her two kids, we shared sympathies for rough mornings of tantrums and trips to the grocery store that leave us wondering why we do these things. Then we moved to those sweet moments that make it all worth it: there are the impossibly wonderful little kisses, the hugs that never last long enough, and the countless other ways kids remind us why we get into this whole parenting thing. It was a brief conversation, but it was comforting to me. As this fellow mom grabbed her coffee and prepared to carry on with her day, she wished me the best of luck and she meant it.

The next encounter was another customer who had just walked in to order his coffee with a friend. I was leaning against the door frame near the coffee-pick-up counter, absent-mindedly rubbing my belly, and he said, “That is the sweetest thing ever.” I smiled quietly to myself and realized that, yes, it is the sweetest thing ever. It was a little sad for me when I was no longer pregnant with my son because I missed that quiet connection. Of course, I developed a connection that is much stronger with him in the weeks and months that followed his birth, but there is nothing like the feeling when they are still inside.

As I grabbed my pumpkin pie latte from the counter, the barista, who I’d seen the day before, said the usual “have a great day”, but he followed it up with something I wasn’t expecting. He said, “It was really nice to see you two days in a row”.

None of these encounters lasted all that long, but each one of them made me love that little coffee shop and the people that frequent it. It made me appreciate the fact that finding a little local spot rather than a chain can absolutely change your outlook on what would otherwise be a normal, run-of-the-mill day.

Today, I’m sharing my own version of a Pumpkin Pie Latte since I know the majority of you cannot come out to Old Towne Arvada and get one at my favorite little spot. And most of us cannot afford the $4 bill too often. I’d like to encourage you to make this for your friends. Share it with them and let the warm spices do their work to make them feel comforted and warm inside. And while you’re at it, take a moment to say something loving and kind to them.

Because loving one another can't hurt, right?

Homemade Pumpkin Pie Latte

Serves 1

Total time: 10 minutes

Ingredients

• 1/2 cup pumpkin puree
• 1 tablespoon pumpkin pie spice, plus extra for garnishing
• 1/2 cup maple syrup
• 6 oz whole milk (or 2%)
• 2 oz espresso or very strongly brewed coffee
• 2 tablespoons whipping cream, whipped and left unsweetened

Instructions

1. In a small saucepan, combine the pumpkin and the pumpkin pie spice over medium heat.
2. Stir with a spatula or wooden spoon until heated through. This lets the spices really bloom and makes the pumpkin have a more intense, less raw flavor.
3. Add the maple syrup and stir for about 3 minutes until the mixture resembled a thick (but not too thick) syrup. This is a lot like making a simple syrup for cocktails.
4. Meanwhile, put the milk in a glass measuring cup that is microwave safe and heat for about 1 minute and 30 seconds until steaming but not scorched.
5. Add 1 or 2 tablespoons of the pumpkin syrup to the milk and whisk to combine.
6. Add the espresso to a coffee mug and top with the milk/pumpkin mixture. Stir to combine.
7. Top with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
8. Enjoy immediately!

Cocktail Friday: St. Paddy's Vietnamese Coffee

This week has been a tough one. I've been sick since Sunday and it just won't quit. I wake up in the morning feeling like maybe today is the day I'll be back to normal but it just hasn't happened. It's been a good reminder that I need to take better care of myself overall. More time for exercise, paying attention to what goes in my body, and making sure there is enough 'me' time scheduled each and every day for some mental relaxation.

Luckily, it's been a beautiful week. The sun has been shining and the sky is a bright blue. Thanks to the warm and soothing sunshine, I've been able to spend time with my little guy outside where I can sit in a comfortable chair and watch him as he plays. It's been a bubble-blowing week over here. Right at this very moment, Riley is taking sips of water from his cup and spitting it on the grass saying, "I want ta grow deez!" I do too, buddy. I do too.

I may not be feeling well but that certainly doesn't mean I'm going to deprive you of a cocktail post the weekend of St. Paddy's Day. That would be wrong for so many reasons. I decided to take Vietnamese coffee- one of my very favorite things- and give it a little Irish twist with a shot of whiskey. Nothing wrong with that, right?

Is it spring where you are? You trying to "grow deez"? If you haven't taken a few minutes to sit in the warm rays of the springtime sun, I encourage you to do that right now. Get your face all up in that warm glow and soak in some vitamin D. It works wonders.

Have a fun and safe weekend, friends!

St. Paddy's Day Vietnamese Iced Coffee

Serves 1

Ingredients

• 2 tablespoons dark roast coffee, finely ground
• 2 tablespoons sweetened condensed milk
• 2 oz Irish whiskey

Instructions

1. Begin by spooning the coffee into the top of a Vietnamese metal coffee filter.
2. In the bottom of a heat proof glass, pour the 2 tablespoons sweetened condensed milk.
3. Set the filter on top of the glass and pour boiling water over the coffee grounds until the water almost reaches the top.
4. Let the coffee drip through the filter on top of the sweetened condensed milk.
5. Set the filter aside carefully- it will be hot!
6. Stir the coffee until it is blended with the milk.
7. Fill a glass with ice (some of it will melt so fill it extra full). Pour the whiskey over the ice followed by the coffee. Stir to combine.