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Strawberry Almond–Infused Cold Brew with Strawberry-Almond Cold Foam
Spring 2024
Although strawberries may not seem like a natural coffee partner, the process of macerating draws out their juices (and enhances the toastiness of almonds), creating an almost otherworldly flavour combination in the finished drink. It’s infinitely nuanced and surprisingly sophisticated on its own, and adding just a small amount of bourbon turns it into a satisfying cocktail.
Makes 1 drink
3/4 oz bourbon, such as Maker’s Mark Kentucky Bourbon (LCBO 103747)
1/2 cup (125 mL) Strawberry Almond–Infused Cold Brew (recipe follows)
1 1/2 oz whipping cream
1 oz milk (any percentage)
1/2 oz Strawberry-Almond Syrup (recipe follows)
Fresh strawberry slices for garnish (optional)
1. Pour bourbon and cold brew into a highball glass. Fill three-quarters full with ice and stir to combine.
2. Make the cold foam by adding whipping cream, milk and syrup to a 1-cup (250-mL) measuring cup or foaming pitcher. Froth with a milk frother for 2 minutes, or until thick, foamy and increased in volume by one and a half times. Spoon on top of cocktail, garnish with fresh strawberry (if using) and serve with a straw or long spoon.
Makes 1 drink
STRAWBERRY ALMOND–INFUSED COLD BREW
Making cold brew requires little more than a bit of patience. Coarsely ground beans and water steep for 24 hours before slow-straining. The result produces rich, boldly flavoured coffee that’s great served over ice on warmer days. Steep in the fridge to draw out sharper notes or at room temperature for something a bit more mellow.
2 1/2 cups (625 mL) whole coffee beans, preferably dark roast
6 cups (1.5 L) room-temperature water, preferably filtered, divided
1/2 cup (125 mL) sliced almonds
2 cups (500 mL) chopped strawberries
1/3 cup (80 mL) sugar
1. At least 48 hours in advance, coarsely grind coffee beans, aiming for coarse grounds the size of demerara sugar crystals. Transfer to an 8-cup (2-L) jar and pour in 4 cups (1 L) water. Stir constantly for 2 minutes, then pour in the remaining 2 cups (500 mL) water and stir again. Cover and steep in the fridge for 24 hours.
2. Strain coffee through a fine-mesh sieve lined with cheesecloth until all liquid is extracted. Don’t push on the solids, which would extract bitter flavours. Discard grounds, measure out 2 cups (500 mL) cold brew and reserve. Store the rest in the fridge in a tightly sealed jar up to 10 days (see TIP 1).
3. Toast almonds in a small pan over medium-low heat until golden brown, about 4 to 5 minutes. Stir often and adjust heat as necessary to prevent burning. Transfer 1/4 cup (60 mL) to a medium bowl with strawberries and sugar and stir to combine. Set aside to macerate for 45 minutes, stirring 2 to 3 times. (Set the remaining 1/4 cup/60 mL toasted nuts aside for the Strawberry-Almond Syrup, recipe follows.)
4. Scrape macerated berry mixture, including all of the juices and any undissolved sugar, into a 4-cup (1-L) jar and pour in reserved 2 cups (500 mL) cold brew. Infuse 12 hours, or overnight. Strain through a fine-mesh sieve into a clean glass jar. Cover with a lid and refrigerate until ready to use. Keep strawberries and discard almonds (see TIP 2). Infused cold brew will keep 5 to 7 days in the fridge.
Makes 2 cups (500 mL) infused cold brew, enough for 4 drinks, and 2 cups (500 mL) traditional cold brew for another use
TIP 1 Since cold brew takes time, make it in a larger batch so you have it on hand to drink or use in other infusions. It keeps well in the fridge up to 1 1/2 weeks.
TIP 2 Though the almonds might be soft and bland after spending a night in the cold brew, the strawberries are actually quite tasty. Snack on them or stir into your morning oats or yogurt.
STRAWBERRY-ALMOND SYRUP
To a small pot, add 1/4 cup (60 mL) toasted almonds, 1 cup (250 mL) chopped strawberries and 1/2 cup (125 mL) each sugar and water. Stir together and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes, stirring periodically. Remove from heat, cool and strain into a glass jar, taking care not to press on the solids. Cover with a lid and chill. Syrup will keep 7 to 10 days in the fridge.
Makes 1/2 cup (125 mL)
