Elderberry Cold Brew
Elderberries are packed with compounds that exhibit antioxidative, anti-inflammatory and immune-stimulating properties (to name just a few). Their tart flavor blends well with light to medium cold brew coffee. Food scientist Katie Rosenberg developed this delicious drink for those who want to combine a boost of immunity with their coffee!
- 1 teaspoon elderberry syrup (or consult the dose amount on the bottle)
- 60mL 1% milk (for cold foam)
- Cold brew coffee
- Sprinkle of cinnamon
- Sweetener (if desired)
1: Fill your favorite cup with cold brew (add ice if desired).
2: Add a splash of water or sparkling water to dilute the cold brew to your preferred coffee strength.
3: Sprinkle a tiny amount of monk fruit or sugar for sweetness (if desired).
4: Add elderberry syrup and stir.
5: Top with cold foam.
6: Sprinkle with cinnamon.
We used a store-bought milk frother (sometimes called a foamer) and 1% milk to create the cold foam. You may also have a K-cup machine that will do this as well. A plant-based dairy alternative can be used instead.
We suggest using a medium to light roast so the elderberry flavor is not overpowered by the coffee. Follow the directions on your cold brew maker, or pour 82 grams of coarse ground coffee (standard auto drip grind will work in a pinch) and 1 liter of water into a 2 liter or larger container. Mix and let sit in the refrigerator for 12-24 hours (the longer the grounds soak, the stronger your cold brew will be). Strain grounds from coffee with cheesecloth. Store in an airtight container in refrigerator for up to a week.