cold brew paletas


Cold brew paletas


We just had the hottest days since 124 years here in Hamburg, Germany. So it’s obvious to think about ice cream and cold drinks all the time.

Let’s try making cold brew.

Cold brew, Kyoto coffee or Dutch coffee has been a big coffee hype since last summer even though It’s something the Japanese and Dutch have known for centuries.
As the name says, this is coffee brewed with cold water. Don’t confuse this with iced coffee, which generally refers to hot brewed coffee that has been chilled by pouring over ice. The difference between the two methods is immense!

You can serve it hot, cold or iced.

Why is this method so popular? Because cold-brew produces a sweeter and less acidic coffee and the level of caffeine is much higher compared to hot brewed coffee.

If you’re into coffee, you should definitely try this!

All you need is TIME, a big pitcher and your favorite coffee beans.
The result is a coffee concentrate that is often diluted with water or milk, usually by 50%. Studies show that you`ll extract about 90% of the flavoring substances and 70% less acid with the cold brewing method. This way coffee is wholesome even for sensible tummies. And the best thing about it, you can stock this in your fridge up to two weeks!

However, I just got my brand new silicon ice-molds and it’s hot outside – nothing more obvious than making ice pops with cold brewed coffee. I made two basic versions, one with just coffee and simple syrup, the other one with milk and cocoa-syrup.
Taste your brew before freezing and add sugar, syrup, milk and water to match your own personal taste!

Cold brew paletas


    Cold brew
  1. 200 g coarsely ground coffee
  2. 1 l water
  3. 1 large jar or pitcher
  4. Milk and water to dilute
  5. Simple syrup
  6. 1 cup water
  7. 1 cup sugar
  8. Cocoa syrup
  9. 50 g water
  10. 25 g sugar
  11. 20 g coca powder
  12. 100 ml cream


For the cold brew

Set your grinder to it’s most coarse setting and grind the coffee beans. Put the ground coffee into the jar or pitcher, add the water and stir through.

Cover and leave to steep at room temperature for 12 -24 hours.

Strain through a sieve to remove the larger grounds. Discard these and filter again through a standard coffee filter, a fine cheesecloth or kitchen paper.

Clean the jar or pitcher and transfer the coffee extract back into it. Cover and refrigerate until completely chilled.

For the simple syrup

Heat the water and sugar in a small saucepan, stirring until the sugar has dissolved. Let it cool down before you use it.

Store this sealed in the refrigerator.

For the cocoa-syrup

Bring water and sugar to a boil in a small saucepan, stir in the cacao powder until completely incorporated.

Pour in the cream and let this simmer for about 5 min. Stir until smooth and shiny.

For the paletas:
Plain black

Dilute 200 ml cold brew with 200 ml cold water and add simple syrup to taste (I used 2 tbsp simple syrup).

Pour the mixture into your ice-molds and refrigerate for at least 4 hours.

Cocoa and milk

Dilute 200 ml cold brew with 200 ml cold milk and add cocoa syrup and simple syrup to taste (I used 4 tbsp cocoa syrup and 2 tbsp simple syrup).

Pour the mixture into your ice-molds and refrigerate for at least 4 hours.














cold_brew_paletas_2 cold_brew_paletas_1


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