Cold brew iced affo-latte with Baileys
- Preparation and cooking time
- Prep:
- plus overnight steeping
- Easy
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COLD BREW (REGULAR STRENGTH)
- 60g coffee (medium to coarse grind)
- 500ml filtered water (room temperature or cold)
COLD BREW ICED AFFO-LATTE
- cold brew(see above)
- 1-2 scoops vanilla ice cream
- 30ml Baileys Irish Cream liqueur
Method
COLD BREW
step 2
For regular-strength cold brew, put the ground coffee and water in a cafetière, large mason jar, bowl or jug. Leave to steep overnight, or for 12 to 24 hrs.
step 3
After this time, slowly plunge the cafetière, and for extra clarity, filter the coffee through a paper coffee filter. Alternatively, you can use a sieve and sheet of kitchen paper. (If you prefer a stronger brew that can be diluted with ice or used in place of espresso, you can double the coffee amount to 120g, or use up to 240-250g coffee with 1 litre of water.)
ICED AFFO-LATTE
step 5
Add plenty of ice to a glass and pour in your desired amount of cold brew.
step 6
Top with the vanilla ice cream and Baileys, stir and serve immediately.
