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)
- 1/4 cup 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 1 cup of coarse ground coffee (standard auto drip grind will work in a pinch) and 4 cups of water into a 1 1/2 – quart 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.