Cold Brew Coffee Float
In my recent visit to the Ferry Building in San Francisco, an ice cream scoop from Humphry Slocombe is a must-have having been recently named among the “Top 5 Ice Creams in America” by the Food Network. On the menu was a cold brew coffee float and I was intrigued! Unlike Starbuck’s cold brew float, Humphry Slocombe’s included a dash full of cocoa fudge and it was just DELICIOUS! So here it is, my version of cold brew coffee float with a chocolate caramel sauce!
Cold Brew Coffee Float
Yield 5 cups of concentrate, 10 cups or more of cold brew coffee Prep Time 5 minutes Total Time 12.5 hours or more
Equipment Needed: glass jar container, strainer or sifter, coffee filter
Cold Brew Coffee
Ingredients
12 oz freshly-ground medium roast coffee
6 cups cold filtered water
Place 1/3 of coffee into the jar and add 2 cups of water.
Stir and let it rest for 5 minutes.
Add the remainder of the coffee and the water and stir until all evenly incorporated.
Cover and let it sit at room temperature for at least 12 hours stirring occasionally. For better flavor, leave in the fridge for up to 24 hours.
With a strainer, pour coffee into another container. Let the coffee naturally drip for at least 10 minutes. Do not press down.
Clean and dry the strainer then add a lightly wet coffee filter (or paper towel) on top.
Pour the concentrate and let it drip, not pressing down. It may take a few pours as it drips slow and the process may take up to 30 minutes.
Once done dripping, store the cold brew concentrate in a glass jar with a tight lid. Keep it stored in the fridge for up to 2 weeks or until the coffee starts to loose its flavor.
Serve cold brew with 1:1 coffee to water ratio over ice. Adjust the ratio depending on your taste. This is a potent concentrate and also makes an excellent flavoring extract.
Enjoy straight or add a cold foam, creamer and sugar.
Cold Brew Coffee Float
Ingredients
Chocolate or caramel sauce, ice, cold brew coffee, scoops of vanilla ice cream
Drizzle chocolate or caramel sauce (or both) in the bottom and sides of the glass. I added about 2 tablespoons total.
Make the cold brew coffee by adding equal amount of water on a separate glass. Adjust the ratio to your preference.
Add ice and cold brew coffee about 2/3 to the rim of the glass or less if adding more than 2 scoops of ice cream.
Add desired amount of vanilla ice cream scoops.
Add more drizzles of the sauce on top of the ice cream.
Enjoy with a spoon and straw!
Pro-tip: my husband likes his sweet drinks and added 3 to 4 scoops of vanilla ice cream!
For sweet tooth cravings, add 3-4 scoops of vanilla ice cream!
