Looking for a refreshing, energizing drink this summer? Try this coldbrew infusion combining the richness of Brazilian Taqueral coffee (or the coffee of your choice) with the sweetness of ground chicory. All while lowering your caffeine dose per cup. Simple, fast and delicious!
Ingredients:
- 40 g Inchuasi ground coffee from Peru (lively & fruity)
- 50 g CHERICO NATURE MOULUE
- 1 liter cold water
- Carafe or jar
- A French press or coldbrew bottle
Steps:
- In your French press or coldbrew bottle, blend 40g ground coffee and 50g ground chicory.
- Pour 1 liter of cold water over the mixture, stirring gently to soak the beans.
- Leave to stand in the fridge for 12 to 24 hours.
- Strain the infusion through a coffee filter or cheesecloth into a clean container.
- Serve over ice. Add water or milk to taste.
Tips :
- Storage: Store up to 2 days in the refrigerator.
- Customize: Add maple syrup or oat milk for a gourmet version.
- You don't have time to wait for the cold infusion. Test the recipe with our instant recipes
You've got your summer drink! 50% less caffeine than a classic coldbrew:
