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Almond Milk Cold Brew

This basic almond milk cold brew by Chef Todd Humphries is the perfect foundation for customization: endlessly adaptable, effortlessly refreshing, and a great starting point if you’re new to nut milks in your coffee routine.

Recipe courtesy of Chef Todd Humphries

Featuring California Almonds

Ingredients

85 g	coarse-ground coffee
480 ml	filtered cold water
285 g	skin-on almonds

Step 1
Combine the ground coffee and filtered water and cover. Steep in the refrigerate for 12 to 24 hours.
Step 2
Put the almonds in a large container and pour in enough water to cover them. Put a lid or plastic wrap on the container and leave to soak for at least 8 and up to 48 hours.
Step 3
Pour the cold-brewed coffee through a coffee filter or fine-mesh strainer. Drain and rinse the almonds.
Step 4
Line the large strainer with the nut bag or cheesecloth and set them over a large bowl.
Step 5
Put half of the almonds in a blender and add the cold-brewed coffee. Blend until the nuts are finely chopped. Pour them into the nut bag. Repeat with the remaining almonds and 360 ml fresh water.
Step 6
Strain out the nut pulp and squeeze it to remove as much almond milk as possible. Sweeten the almond milk coffee if desired. Cover and refrigerate the almond milk coffee and almond pulp; reserve the pulp for other recipes.

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Appetizers, Dinner, Gluten-free, Lunch, Sides, Vegetarian or Vegan

Almond Milk Cold Brew

Ingredients

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