Lewis County Recipes: Baker Deb's Cold-Brewed Mocha Latte

I spend a lot of time with my friend, Deb, in the kitchen. This usually generates conversations about recipes, brands of food, and cost-of-items at the store, versus cost-to-make at home.

Deb makes a delicious cold-brewed mocha latte that's hard to beat! At less than fifty cents per serving, its a great alternative if you can't get to your local barista.

Deb also used the Great Value brand coffee, and I was skeptical until I tasted it. The drink was so rich and delicious, it was hard to tell the difference. Enjoy!

Directions:

Place 3/4 cup coffee grounds in a quart mason jar, and fill with room temperature water.

Put the lid on the jar, and shake vigorously.

Let stand at room temperature 8-10 hours, or overnight.

Using a tea strainer, strain the coffee into a clean jar. Using a coffee filter, strain the coffee a second time into another clean jar. (Once brewed and strained, the coffee can be sealed and stored in the refrigerator for several days.)

Assembly:

When assembling the drink, fill your glass with ice.

Next, fill the glass half-full with cold-brewed coffee. Drizzle the chocolate syrup around the interior of the glass.

Fill the glass to the top with whole milk, and sweeten to taste. (We used 3/4 packet of sweetener per 16oz glass, including ice.)

If using regular sugar, dissolve 1-2 teaspoons of sugar in the milk before topping off the glass.

Top with whipped cream and another drizzle of chocolate syrup.

Variations:

Add caramel syrup for a caramel-mocha latte.

Add cinnamon or other exotic spices like cardamom for a unique flavor.

If you'd like a lighter version made with espresso, mix 1 (1.5 fluid ounce) jigger of brewed espresso, with one and a quarter cups of steamed 2% milk.

Just remember that it won't be as creamy as whole fat milk, but delicious nonetheless.