DIY Cold Brew Coffee (THM FP)

Is it just me, or does it seem like cold brew is EVERYWHERE this summer? Starbuck’s, Dunkin, and even the grocery stores are packing their shelves with different cold brew blends. Lucky for you, making cold brew coffee at home is as easy as picking up your regular grounds at the store!

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Cold brew differs from your normal hot brewed coffee in a few ways. First, it’s the obvious hot steep vs cold steep. Second, cold brew is stronger than your everyday java so you only use a little at a time.

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I suggest a strong, dark roast coffee for this because it adds more flavor and punch with less product.

Recently, I have fallen in love with Kicking Horse Coffee, and found that their “Kick Ass” blend is perfect for cold brew. It’s a bold, dark roast coffee that isn’t bitter. I like the whole beans, because once I get it I can grind it to the coarseness I like and it tastes fresher.

To make your cold brew, just add 1 cup of ground coffee (as coarse or as fine as you like) to a quart mason jar, cover to the top with water, and stir. Place the lid on, and just let it sit in your fridge for at least 24 hours. For a more concentrated blend, you can go to 36 or even 48 hours.

Strain the grounds using a mesh strainer and/or paper filters (to catch those extra small pieces).

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Store in the fridge for up to 1 week (or as long as you can keep it around! ^_~).

As I said before, the best part is that you only need 1/4 – 1/3 cups of cold brew to make 8oz of coffee. If you enjoy your coffee black, just add some water to your cold brew. You can flavor it up with almond or coconut milk, extracts, etc.

I tell you, making cold brew at home is even easier than the drive-thru at Starbuck’s. Plus, you have more flavor options using your own coffee at home – win!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Cold Brew Coffee (THM FP)

  • Servings: Makes 5-8 8oz cups of coffee
  • Time: 5 minutes, plus steeping
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Place the ground coffee into the bottom of a quart mason jar, cover to the top of the jar with water, and stir.
  2. Fix the lid onto the jar and refrigerate for at least 24, or up to 48 hours. (The longer you leave it, the stronger (better) it is)
  3. Strain the grounds out of the coffee, and keep in the fridge for up to 1 week.
  4. Use about 1/4 – 1/3 c of cold brew per 8oz cup you want to enjoy. Fill with water for black coffee, or add almond/coconut milk/a splash of cream – whatever you like to flavor it up!

Caramel Macchiato Bulletproof Creamer (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

In my pre-THM days, I was all about the flavored creamers, and lately I’ve really been missing them. So, instead of going back to my old ways, I came up with a new way to enjoy my favorite flavors.

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Coffee is my favorite part of the morning. Every day I juice mine up with collagen, MCT oil, half and half, and different extracts. I know I may be preaching to the choir here, but it can be quite time-consuming getting together just one cup of coffee.

So, I decided to try my hand at making my own DIY coffee creamer.

The method was fairly simple, and I threw it all together in the midst of making breakfast for my family. Quick and easy, anyone?

I made a syrup using water, Pyure, vanilla extract, and caramel extract. Once the Pyure dissolved, I added the collagen. Since I only made a test batch – enough to last about a week – I did about 7 scoops of collagen (I try to get one full scoop per day). Once the collagen dissolved, I added the MCT oil (about enough for 1 week, 1 teaspoon per day).

*NOTE: If your syrup needs a little help mixing, and a whisk isn’t quite doing the job, try¬†this little gadget. My syrup had some trouble at times, and this helped get everything incorporated.

Really, that’s it!

I cooled the syrup slightly by sticking it in the fridge for about 7 minutes before adding it to my half and half. Now, I was running low on half and half that day, so I did a mix of half and half and heavy cream. However, feel free to make this what YOU want. Isn’t that the point of DIY creamer?

“Official” bulletproof coffee includes butter, or ghee. However, I just wasn’t feeling it that day. The MCT oil in my coffee is really enough for me, but again – make this your own. No MCT oil? No worries, use some coconut oil. Want to add ghee? Go for it! Want to make it dairy free? Use coconut milk (from a can is fine too, just make sure to shake it first) or any on-plan nut milks. No collagen in your house? Leave it out, I won’t know.

Not only can you make this coffee creamer with as many, or as few, ingredients as you want, but it also goes from start to in-your-coffee in the time it takes to make bacon and eggs.

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Come to momma.

Caramel Macchiato Coffee Creamer (THM S)

  • Servings: 7-10
  • Time: 12 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Place the water, sweetener, and extracts in a small sauce pan. Bring to a boil and simmer rapidly until sweetener is dissolved.
  2. Add the collagen, blending if needed.
  3. Add the MCT oil, again blending if needed.
  4. Cool the syrup for about 5-7 minutes in the fridge. It should be cool (or room temperature) to the touch.
  5. Stir the cream of your choice into the syrup. [I chose to use my half and half container, since I was bout to recycle it anyway. It’s the perfect vessel, if you have one! I shake it a little each time before I use it.]
  6. Use 1-2 Tbsp in your coffee, sip, and enjoy!

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