this recipe came to me while doom scrolling and the first thing i thought was “why dint i think of this before!”. the second thing was “if the japanese are doing this, then iam sure it’s going to be great!” and i was right!!!!
The Recipe
1 part coffee 8 parts milk 24 hours in the refrigerator. i used my v60 to filter the whole concoction.
Verdict
soooooooooooo good. i used 2% skim cow’s milk – just something i had at home. it turned out so good – creamy and rich as though i had used full fast milk. the milk takes up all the delicious flavours of the coffee (i had used a mix of washed and naturals i typically use for cold brew) tastes like alpenleibe toffee – very smooth, zero bitterness, fruity-tarty notes from the coffee, caramel from the marriage of coffee and milk and rich creaminess from god knows where.
one of the best ways to marry coffee and milk together. i dont think any cappuchino or cortado or iced latte is going to ever come close.
more to come
i want to replicate this with other milks – heavy cream, soy, almond, oat and see how it works – better or worse. i cant wait.
