The Wholefoodie

Making cold-brew coffee

Cold-brew coffee is bodaciously good. It feels like fireworks pinging through my veins. No barista or brow-buckling implement required. Instead of relying on heat to extract the flavour from the coffee beans, you’ll be relying on an overnight tango with cold water. When you wake, simply strain and serve it over ice. The result is a smoother, sweeter kava with an unexpected smack of Mozart.

Lately, our cold-brew coffee has been delightfully irresponsible, with chocolate and hazelnuts. This summer mocha is enough to incite an aria in the crankiest of critters. I like to tell myself that the addition of cacao is essential to my coffee hobby, and offers us fillies a blood-gurgling boost of magnesium. This mineral can help alleviate circulatory problems such as cramps, PMT and headaches. (Although most of my headaches are from headbutting my way through the long queues at my local coffee house during the first day of my cycle.)

Wellness junkies will find the addition of hazelnuts irresistible — all that vitamin E careering through our system, zapping free radicals that pilfer our complexion. Neat! And in place of sugar, we’re using dates to naturally sweeten the brew. The result is at once refreshing yet creamy and satisfying.

It’s important to use raw hazelnuts because blanched or roasted hazelnuts, delicious as they are, won’t give the milk a creamy texture and I will surely weep.

Cheers.