Trashy Canelé Cold Brew
As a kid, I passed on the cliche dream jobs of astronauts and Green Bay Packers, stating for years that I’d become a chef and open up a restaurant called Sam’s Eggs. Not yet out of the cards entirely, my culinary pursuits are usually playing chef in my tiny kitchen in Berlin, fantasizing that my mini fridge and leaky sink are the walk-in, deep-bottomed variants the pros use.
When I really feel like plopping on a toque, nothing makes me feel as pro like effective use of plastic squeeze bottles, into which go all kinds of oils, vinegars, sauces, dressings, etc. They’re great for dressing a salad precisely and easily, or for squeezing in a pump of homemade syrup into my morning (or afternoon, or evening) dose of caffeine.
Recently, I stumbled on a winning combination of squeeze bottle juggling and simple brunchified drinks, after making a batch of canelé heavy in rum and vanilla flavors. I decided to simmer in a bit of rum with simple syrup and add a touch of vanilla extract and was surprised at how reminiscent the syrup was of the canelé.
One thing led to another, and I realized the syrup had ample potential for morning luxuries, with a boozy option for weekends or furloughs. So, here I share a few simple ideas for a cold brew worthy of a $9 spot on a trendy brunch menu –– which all started with a delicate French pastry, but then morphed into more of a French guy doing a conga line on a cruise ship (wash your hands!).
Cold Brew Concentrate
Using a strong ratio of one part coffee to four part water (by mass), fill a large 2-liter jar with grounds and water and let sit at room temperature for 24 hours.
After 24 hours, take a square cut out of an old t-shirt and fix it above a pot with a large rubber band, then gradually pour the steeped concentrate through the shirt.Then, transfer the concentrate into jar or bottles for storage in the fridge.
Note –– now is not a time for $12-a-pound bags of luxury coffee. Go cheap (and sustainable if you can balance that), as the low steep temperature won’t extract any nuance from the bean. We’re making rocket fuel here, not cabernet.
Rum Syrup
Ingredients
250 g brown or demerara sugar (white sugar fine too)
250 mL water
1.5 shots rum (65 mL)
Vanilla extract to taste –– most dark rums have strong vanilla notes so it just takes a drop to accentuate (but 2-3 drops to overpower)
Method
Combine water and sugar in small sauce pan until water begins to simmer, stirring occasionally. Simmer for 2-3 minutes
Add rum and simmer for another 2-3 minutes to cook out alcohol
Off heat, add in vanilla extract
Let cool, then pour into squeeze bottle and store in fridge
Weekday Rummy Cold Brew
Ingredients
2 parts concentrate
2 parts milk
1 part coconut milk
Rum syrup to taste
Stir vigorously to break up the coconut milk fats and pour over ice. With the cold temperature and loud flavors, a great recipe to sub in a plant-based milk to spare the planet some bovine emissions (sorry Wisconsin!).
Weekend Rummy Cold Brew
Ingredients
2 parts cold brew concentrate
1 part milk
1 part coconut milk
1 part rum
Rum syrup to taste
Stir vigorously to break up the coconut milk fats and pour over ice. Stick a cocktail umbrella in there and accept you’re accomplishing nothing today (but doing so with ENERGY!)
