You know all those gorgeous infused oils you can buy? I don’t know if it’s just me, but I’ve always wanted to learn how to make my own. When I found out about Infuse by Eric Prum & Josh Williams, there was no was I was passing up this stellar “cookbook.” The photography in this book is really stunning, making every recipe that is included in the book that much more appealing. Seriously, though, there are very few things in this book that I don’t want to try. (Next on my list is their “the Bloody Anytime” bloody Mary concentrate. I’ve always been a big fan of a good bloody Mary with my brunch, so I’ve got to try that recipe.)
Of course, the first recipe I tried out had to be the iced coffee. I know I’ve mentioned it plenty of times here, but coffee is truly a favorite treat of mine, as well as an every day thing. This recipe is the perfect treat, with the addition of a little spoonful of sweetened condensed milk to top it off. (I know, I know…but it’s just a little bit of it.)
I’m not a big fan of sweet coffee, I like for my coffee to taste like coffee, you know? But stirring in a small spoonful of sweetened condensed milk to my cup of cold brew turned that cup of coffee into quite the afternoon treat. It definitely adds a good richness to your drink, making you feel like you’re really being indulgent—I highly recommend you give it a whirl the next time you need a little something special in your morning cup of joe.
The cold brew recipe was the perfect “first” to try from this fantastic book. The recipes are are straightforward and easy to read, with gorgeous introductions that give you a little more info about what you’ll be making. Even the introduction to the book is creative and thorough with beautiful photos that definitely make me want to infuse all the things!
Here’s what you need:
1 cup of whole bean coffee, coarsely ground
Sweetened Condensed Milk
1. Combine the water and ground coffee in a 32 oz. Mason jar. Seal and shake to combine.
2. Refrigerate for 14 hours.
3. Strain the coffee through a double layer of cheesecloth.
4. Serve over ice and top with sweetened condensed milk. The cold brew coffee will last in the refrigerator for up to three days.
**I received this book from Blogging for Books for this review. All opinions are my own.**