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Cold brew coffee is great for both its flavor and convenience. You’ll notice it’s less acidic, sweeter and has more nutty-cocoa notes. Once you’ve made a batch of cold brew concentrate, you’ll have enough for the week (and it keeps even longer in the refrigerator). We love to pair it with MCT oil, or medium chain fatty acids derived from coconut oil, and grassfed butter to make bulletproof coffee that keeps our energy up and cravings at bay until lunchtime. You can choose to infuse either the MCT oil or butter (or both!) with your herb. In this recipe, we use MCT as an example. Check our our dosing guide so you can accurately infuse your coffee.
1 cup coarsely ground coffee
4 cups cold water
1 teaspoon* infused MCT oil
1 tablespoon grass-fed butter or ghee
Optional: vanilla extract, collagen peptides, sweetener
*(or desired amount, depending on dosage)
You’ll also need:
½ gram (or desired amount) of flower (cannabis)
Prep time: 10 minutes
Total time: 12+ hours (steeps overnight)
** Extra time needed for activation and infusion. See our infusion guide**
The Cold Brew:
We use a 4 to 1 ratio of water to coffee, so you can increase or decrease depending on your needs.
We like to make a bigger batch at a time so we have enough for a few cold brews (for instance, 1 ounce of oil and ½ a gram of flower). Check out our infusion guide so you can decide how much you’d like to make.
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