40+ Recipes

4O+

Reasons

to Hug youR Mug: Cold Brew Recipes to

WARM YOUR HEART

BY GEORGE BRYANT

A.K.A. The Civilized Caveman

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All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of author/publisher.

The information within the book is intended for informational purposes only and is in no way medical advice.

Please consult a physician or other professional healthcare provider before beginning any nutrition program.

Copyright

40+ Reasons to Hug you Mug: Cold Brew Recipes to Warm Your Heart Š Hugs and Bacon Inc. 2016 www.civilizedcaveman.com

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Welcome & thank you Thank you for being you!

Seriously, thank you. Whether you have been following me for six years of my online journey or just found me today, our paths crossed for a reason.

It may be your love for coffee that leads you here. Or maybe your love of food, bacon, and recipes which had you stumble upon me and eventually here. Either way, you are stupendous, and I truly believe you just made my life better.

I have been drinking coffee for a long time and feel like I was attracted to it in the womb.

My father was an avid coffee drinker, and my earliest memories were always centered around Dunkin Donuts and his medium coffee light with 3 and a half sugars.

Yes, I still have his coffee order memorized.

Every time we visit Massachusetts we always go to his Dunkin Donuts (that I worked in at one point of my life), order his coffee, and then pour it out over his grave.

As I stand there, I realize I will always love coffee because it was a common ground (no pun intended) and always a positive association with my father.

The Funny thing is, when I pour that coffee out I never feel like it’s wasted. I always feel like my father just got a boost of

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energy and is running around heaven a little faster than usual.

You’re welcome, Dad. Since I have so much love in my heart associated with coffee, I knew I wanted to share that love with you. This book is full of cold brew recipes that you can enjoy by yourself or hopefully with others you love.

Know that I poured my heart into this, knowing that I would touch a piece of your heart - hopefully a big piece.

Enjoy every sip. Most importantly, remember to go live a life that you love.

Peace, Hugs & Bacon!

— George

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About the Author

George Bryant is a professional Husband, Father, and family man. He is also the New York Times Best-Selling author of The Paleo Kitchen and creator of the wildly popular Paleo food blog “Civilized Caveman Cooking Creations.� After spending the first 20-something years of his life in a constant battle with his weight, and then nearly losing both his legs while on deployment as a US Marine, George took matters into his hands and began his own Paleo-journey. What started as a simple place to post recipes for friends has since turned into an award-winning food blog.

After being in the Marines for 12 years, George has since been medically separated and is enjoying working full time creating delicious Paleo recipes, running his Hugs & Bacon Tribe, and working to change many lives for the better by making REAL food recipes simple and tasty.

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Truth Talk: I would not be where I am today without the love and support of my beautiful wife and amazing family. Thank you, Lindsey - I choose you!

• Branson, you are just a few days away from being born, and I am already so proud to be your father. You are already inspiring me to be a better father, man, and person.

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40+ Reasons to Hug you Mug: Cold Brew Recipes to Warm Your Heart

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Welcome & Thank you

About The Author Truth Talk Table of Contents What Is Cold Brew?

Why Cold Brew?

Dispelling the Acidity Myth The Caffeine Myth Benefits of Coffee The Cons of Drinking Coffee The Secret to Healthy Coffee The Beans The Grind Filter It Storage Wars Tools of the Trade The Basic Method Infused Cold Brew Recipes

Recipes

Mexican Hot Chocolate

3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

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Vanilla Bourbon Mexican Chocolate 21 Chocolate 22 Thin Mint 23 Chocolate Vanilla Mint 24 Mint 25 Blueberry Mint 26 Lavender Blueberry 27 Chocolate Blueberry Lavender 28 Vanilla Bean Lavender 29 Lavender Blackberry 30 Vanilla 31 Cinnamon 32 Vanilla Cinnamon 33 Vanilla Cinnamon Coconut Sugar 34 Vanilla Bean Honey 35 Vanilla Bean Orange 36 Orange Vanilla Cinnamon 37 Blueberry Maple Orange 38 Orange Cardamom 39

Table of

Contents

Candied Bacon 40 Candied Bacon Recipe 41 Maple Sea Salt 42 Maple Pecan 43 Toasted Pecan 44 Cinnamon Pecan 45 Chocolate Caramel Pecan 46 Salted Caramel 47 Caramel Sauce Recipe 48 Toasted Coconut Recipe 49 Toasted Coconut 50 Toasted Coconut Mango 51 Almond Joy 52 Pumpkin Pie 53 Ginger 54 Ginger Chocolate 55 Chocolate Walnut 56 Walnut 57 Pomegranate 58 Cardamom 59 Peppered 60 Sea Salt 61

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Cold Brew Desserts.

Cold Brew Ice Cream 76 Double Chocolate Brownies 77 Cold Brew Buttercream Frosting 78 Cold Brew Nut Butters 79 Cold Brew Cocoa Almond Butter 80 Pumpkin Pie Cold Brew Hazelnut Butter 81

Cold Brew Smoothies

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Cold Brew Ice Cubes & Cream Ice Cubes 83 Banana Mocha Cashew Smoothie 84 Cold Brew Protein Smoothie 85 Cold Brew Cacao Mocha Smoothie 86 Afternoon Pick-Me-Up Coffee Smoothie 87

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Homemade Coffee Creamers

Basic Sweet Cream Base 63 Vanilla Creamer 64 Hazelnut Creamer 65 Chocolate Hazelnut Creamer 66 Amaretto Creamer 67 Mocha Mint Creamer 68 Almond Joy Creamer 69 Salted Caramel Creamer 70 Coconut Mocha Creamer 71 Gingerbread Creamer 72 Pumpkin Spice Creamer 73 Cinnamon Roll Creamer 74

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Cold Brew Meat Recipes

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Cold Brew Ribs & BBQ Sauce Rib Recipe Cold Brew Chili Beef Roast Cold Brew Marinade and Steak Coffee Roasted Chuck Roast Instant Pot Chocolate Coffee Roast

Resources

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89 90 91 92 93 94

What is Cold Brew?

Cold Brew Coffee, also called Cold Water Extract, is the process in which coffee is ground and soaked in filtered room temperature or cold water. The brewing process can be for a minimum of 12 hours and up to 36 hours to make cold brew concentrate.

After brewing, the coffee is then filtered after the coffee has “steeped.�

We first filter it through a metal coffee filter and then through a paper filter. Because the beans never come in contact with heat, it produces a much different chemical profile than a cup of coffee brewed with other methods.

The lower temperature allows many of the components that are broken down in a heated brew not to be dissolved completely, giving you a smoother, sometimes more delicious, cup of coffee. Cold brew coffee should not be confused with iced coffee because iced coffee is typically just regular brewed cooled and poured over ice.

Cold brew can be served as is, diluted with milk or water, served hot or over ice, or blended with other ingredients like we share below.

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Why Cold Brew?

By cold brewing coffee, it has been found that the flavor of the coffee is smoother and more prominent. Hightemperature brewing done incorrectly can sometimes cause less than desirable flavors incorrectly.

A roasted bean contains compounds such as oils and fatty acids, which are only soluble at high temperatures. When coffee is cold brewed, the beans are never exposed to high temperatures, leaving behind a very balanced, less acidic, smooth cup of coffee.

Those with acid reflux and related issues seem to have great success drinking cold brew coffee.

You still get all the benefits of your hot cup of coffee without the side effects since the pH is more balanced. I know what you are thinking - if I have to drink cold brew, I can never have my hot coffee again. Wrong. You can still have that steaming hot cup of coffee in the morning by simply heating up your cold brew!

Hint - The main reason I make and love cold brew is that I am lazy. I can make two weeks worth of coffee at once, and it stays fresh and delicious in the refrigerator for easy, quick, and delicious access.

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Dispelling the Acidity Myth

You often hear people say “I can’t drink coffee. It gives me acid reflux.”

like in wine. So the acidity can actually be a good thing!

The truth is coffee isn’t inherently acidic. Coffee does contain acid, but it is not truly that acidic. It is more of a flavor profile rather than actually being acidic.

So, just to be clear, we as a society have created these rumors that coffee is acidic and bad for people with stomach issues or in general. It’s false.

Some coffee has a flavor profile that tastes acidic, but there is no battery acid in there.

When it comes to coffee, the term acidity has a few different meanings.

When we talk about acidity in coffee, it is not about the pH, as the pH in coffee is lower than most fruit juices and beer.

The word acidity refers to the character of the cup of coffee. The acidity has to do with the flavor much

Cold brew will give you smooth coffee with no acidity taste as well as virtually no acid in comparison to the little amounts that existed anyway.

Secret: A cup of apple juice has more acidity than a cup of coffee.

Teddy Roosevelt was rumored to have drank 1 gallon of coffee a day.

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The Caffeine Myth

The world consumes close to 2.25 billion cups of coffee every day.

2 & 2 ½ times more, it compensates for the difference. This results in a cold brew with the same amount of caffeine or more than a regular cup of coffee.

People often ask, “Does cold brew have more caffeine, and does the roast matter?”

Caffeine doesn’t vary between light, medium and dark roasts. Caffeine is stored in the bean, and roasting to different degrees helps to develop the taste but doesn’t actually impact the quality of the bean itself.

But this is not the only variable when it comes to caffeine. Time, temperature, grind size, how fast the water flows through your grounds, contact time, and the type of coffee you use, also play big roles in the amount of caffeine that your brew will have.

The roast doesn’t impact caffeine on a measurable level. Coffee contains caffeine, period.

If you are using cold brew as a method to limit your caffeine intake, you have a lot of variables to consider.

Technically less caffeine is extracted using the cold brew process, but because cold brew uses a higher coffee to water ratio, between

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Benefits of Coffee Coffee has great health benefits, and here are some reasons why you should be drinking coffee if you aren’t already! Coffee contains a powerful source of healthy antioxidants, which help to fight inflammation, making it heart healthy.

It helps with short-term memory Aids in concentration Helps protect you from cognitive decline It has been studied to curb certain cancers because Polyphenols found in coffee have been shown to be anti-carcinogenic. Coffee is great for your liver and has been shown to lower the risk of cirrhosis and lowered liver enzymes.

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It can enhance your exercise.

Many say that caffeine is dehydrating, but you would have to consume upwards up 5 cups of coffee for that to happen, therefore there is no interference with workouts.

Caffeine enhances performance and endurance and helps to fight fatigue and strengthen muscle contraction. Caffeine in coffee wards off depression by activating neurotransmitters dopamine and serotonin. It even lowers your risk of gout.

There are many great health benefits to drinking coffee, so make sure you get in your daily dose.

The Cons of Drinking Coffee There are none

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The Secret to Healthy Coffee The one thing you should be adding to your coffee daily!

Collagen is the most abundant protein in the body. It helps to retain skin elasticity and helps reduce the appearance of cellulite, heals the gut lining, promotes good sleep, and enhances skin, bone, and joint health.

It may even help you lose weight and boosts athletic performance. As we age, our body produces less collagen.

Adding collagen to your daily coffee prevents this from happening. It is a great anti-aging tool everyone should be using on a daily basis!

It is also one of my secrets to weight loss.

It packs 18 grams of protein per serving, is tasteless, and dissolves in cold & warm liquids. The ONLY one I use it Vital Protein Collagen Peptides (blue lid) and I include it daily.

Get 10% off yours automatically by using this link www.cavemancollagen.com

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The Beans While you may think that all coffee is the same, this is not the case. Not all coffee is created equally, and if you don’t source the right beans, you may be doing harm to your body.

To be completely honest, bad coffee does taste bad, and it’s toxic. Because there is no control on the processing methods or where they are sourced, coffee beans almost always are contaminated with Mycotoxins.

Mycotoxins are compounds that create mold and damage the beans. They are linked to all sorts of health concerns such as hypertension, kidney disease, and brain damage. They also make your coffee taste bitter, so that you need to add cream and sugar.

The problem isn’t the coffee itself, but the mold in the coffee, which can be resolved if you get properly sourced beans. It is important that you get your coffee from a single estate which can typically be found online or in your local health food store.

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Flavored coffees and decaf are the biggest offenders. Caffeine is a natural anti-insect and acts as a natural anti-fungal for the plants. The caffeine protects the beans from mold while in storage. When you remove the caffeine from the bean, it becomes helpless, thus allowing, even more, toxins in.

There are a few decaf brands that are ok to consume without problems, but we don’t recommend it unless you really know the process in which it is decaffeinated. As we stated earlier, coffee has amazing health benefits and is great for you if you have the right type of beans.

Don’t be afraid of coffee - just make sure you choose the best quality beans available and do your research. We offer our custom coffee blend called Hug in a Mug Coffee.

Guaranteed to always be the best, since I am drinking it.

The Grind

There are two types of grinders you can choose from, but they are not created equal and will yield two totally different qualities. If you drink coffee regularly and grind it, then you have probably heard a little about the difference between burr grinders and blade grinders.

If you thought all grinders were created equal, well, you are sorely mistaken. Many people have a blade grinder at home and think it works just fine. While it does grind the beans, it also doesn’t result in an even grind, leaving you with large and small particles. When the blades spin, it over extracts the chemical compounds which can cause bitterness, and this gives you an unpredictable brew.

For this reason, we do not recommend a blade grinder.

Secret: Blade grinders suck! Don’t do it!

A burr grinder is the best grinder whenever you are grinding your beans. There are two different types of burr grinders: the flat grinder and conical grinder. Both of these give you an even grind and will produce the best brew possible.

The burr grinder is made up of two revolving abrasive surfaces (called burrs) that the coffee is ground between, a couple of beans at a time. Unlike with a blade grinder, the burr grinder gives you the option to choose different grind sizes. Different grind sizes give you different flavor profiles.

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If you are a true coffee lover, then these things count, because the end result is what matters most. If you buy the best beans, then they deserve the best grinder. The reason that coffee aficionados tend to choose burr grinders over blade is that the beans are ground to a uniform size, and you have more control over your grind than you do with a blade.

A uniform ground is nearly impossible to do in a blade grinder, especially if you are trying to do a coarser ground. This is why burr grinders are wholeheartedly recommended for anyone doing French press, pour overs, or brewing any coffee.

Secret: Do NOT ever buy a blade grinder unless you are using it for spices!

Burr grinders tend to be a little pricier than a blade grinder, but they are worth it and last forever.

The most cost effective would be a hand grinder that runs about $20, and automatic burr grinders can be upwards of $800 if you plan on running a coffee shop. There are plenty of options in between, and we included them in this book.

Filter it

There is no right or wrong way to filter your cold brew. The only way is your way, which will develop over time and through trial and error.

You can filter your coffee through a French press if that is how you brewed it or go crazy like me and end up double or triple filtering in search of the perfectly smooth science experiment cold brew.

Most people I know filter their cold brew through cheesecloth or a paper coffee filter. I have developed a hassle free two step process which works perfectly for our needs. Once our brew is complete, we like to first filter our coffee through a metal coffee filter. Once that is complete, we filter our coffee through a natural paper filter at least once and sometimes twice to ensure the smoothest brew.

The links to the metal coffee filter we use and the paper filters are included in the resources.

Brewed espresso has 2.5% fat, while filtered coffee contains 0.6% fat.

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Storage Wars

Drinking a cup of caffeinated coffee significantly improves blood flow.

They make specifically designed containers for coffee beans that contain a one-way valve to let out CO2 without allowing oxygen in.

This is the one we use http://amzn. to/2c5xV5T

Storage is everything when it comes to coffee beans and cold brew.

Never store your beans in the fridge or freezer!

These methods create moisture in the beans, thus causing mold, and no one wants moldy coffee. Not only that, but it causes cracking and all around coffee destruction. Don’t do it.

When it comes to storing your cold brew in the refrigerator, we recommend storing in a mason jar or growler, preferably dark in color.

Cold brew can be stored in the fridge for up to 2 weeks.

You should always store your beans in a cool, dry place, such as your pantry. They should be in a container that is tinted or opaque since light will also compromise the taste of the beans.

The Growler we use http://amzn. to/2aslmzg The Mason jars we use http://amzn. to/2aPPU0A

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Tools of the Trade We hear it all the time - I want to make cold brew, but I don’t have the tools. Contrary to what most people believe, making cold brew is easier than brewing a hot cup of coffee.

As much as I love fancy kitchen toys, you don’t need them unless you want them.

Want to know what you need to make the cold brew? A container and a way to filter it. That is all!

You could use a mason jar, blender jar, French press, or even a large pot if you wanted. The key here is ensuring it can fit in your refrigerator.

There are many ways to make cold brew depending on your budget. The following is a list of our favorite tools when it comes to making cold brew.

• Mason Jars http://amzn.to/2aPPU0A • Toddy http://amzn.to/2aiXPRw • French Press http://amzn.to/2afBBol • Hario Filter in Coffee Bottle http://amzn.to/2aiWyKi • Bruer Slow Drip Cold Brew http://amzn.to/2axldvb • Filtron http://amzn.to/2axlsqe • Hario Mizudashi Cold Brew Coffee Pot http://amzn.to/2aiXu1o • Takeya Cold Brew Coffee Maker http://amzn.to/2aPRuQ3 • Primula Coffee Maker http://amzn.to/2afCtJB

If you want your cold brew process to become a conversation starter or art piece in your home, we recommend using this brewer - http://amzn.to/2dgKnlI

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The Basic Method

Making cold brew is actually one of the simplest ways to make and enjoy your coffee. You never have to worry about the right water temperature, burnt coffee taste, or even running out of coffee since you can brew as much as you like and store it for weeks.

The are many ways to brew cold brew, and there is no right way - it’s just a personal preference. We actually prefer the simplest approach, which is just using large mason jars since they are inexpensive and readily available.

Most importantly, they are glass, so we aren’t absorbing plastics.

We have created every cold brew infusion recipe in this book using the same ratio. You can adjust the amount of cold brew you make by halving or double the basic recipe to your needs.

• Brew for 24-36 hours while brewing in the refrigerator • Brew for 12-24 hours while brewing at room temperature

The cool temperature of the refrigerator slows down the brewing and extraction process of the cold brew. This makes the cold brew smooth and less strong than room temperature brewing.

We have found that when we brew at room temperature, we always have to dilute it with milk, cream or water to enjoy, which allows it to last longer. I prefer mine black, so I brew in the refrigerator, but it’s a personal preference. Both methods are delicious.

Once you are done brewing your coffee, you need to strain it. We prefer to double filter once through a metal coffee filter and then again through a paper filter to ensure it’s as smooth as possible.

Once brewed, you can store your cold brew in the refrigerator for up to 2 weeks.

You will need 5 ounces of coffee, ground to a medium-coarse grind, and 48 ounces of filtered water either cold or room temperature. The basics of brewing time that we recommend are:

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Infused Cold Brew Recipes

Want to put a little flavor in your life and liven up your cold brew? Here is a collection of tried and true recipes you are sure to love! Just simply add the ingredients to your basic cold brew recipe!

For recipes calling for honey, maple syrup, or any powdered ingredients, please make sure you melt them down into warm water before infusing.

Otherwise, it will not work properly.

All cold brew infusions in this book are made with 48 ounces of room temperature, filtered water.

For the infusions with honey, maple syrup, and any powdered ingredients, take 6 ounces of water

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Brazil has been the largest producer of coffee for the last 150 years.

and heat it up until it is hot to the touch.

Add the ingredients you are dissolving and stir until fully dissolved. Add the water with dissolved ingredients to your coffee with the remaining 42 ounces of water.

These are flavor infusions that are designed to enhance the amazing flavor of the coffee. You may find that you want to adjust the infusions in some recipes, so use the following recipes as a base and create your perfect cup of cold brew coffee.

Mexican Hot Chocolate Ingredients ¼ cup cacao nibs ¼ cup coconut sugar 2 teaspoons cinnamon 4 teaspoons chili powder

Process

—•—

1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Take 6 ounces of water and heat it up until it is hot to touch. Add the coconut sugar, cinnamon, and chili powder to the hot water and stir until fully dissolved.

4. Add the water with dissolved ingredients to your ground coffee and then add your cacao nibs.

5. Fully saturate your coffee with the remaining 42 ounces of cold or room temperature filtered water.

6. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 7. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Vanilla Bourbon Mexican Chocolate Ingredients

Âź cup cacao nibs Âź cup coconut sugar 2 teaspoons cinnamon 4 teaspoons chili powder 1 tablespoon vanilla extract 1 tablespoon almond extract 2 ounces of bourbon or 4 teaspoons bourbon vanilla extract Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Take 6 ounces of water and heat it up until it is hot to touch. Add the coconut sugar, cinnamon, and chili powder to the hot water and stir until fully dissolved.

4. Add the water with dissolved ingredients to your ground coffee and then add your cacao nibs, vanilla extract, almond extract and bourbon.

5. Fully saturate your coffee with the remaining 42 ounces of cold or room temperature filtered water.

6. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 7. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Chocolate Ingredients

¼ cup cacao nibs

—•— Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your cacao nibs.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Thin Mint Ingredients 10 mint leaves, muddled Âź cacao nibs Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your muddled mint leaves and cacao nibs.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice.

We recommend double filtering for maximum smoothness.

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Chocolate Vanilla Mint Ingredients

10 mint leaves, muddled Âź cup cacao nibs 2 tablespoons vanilla extract Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your mint leaves, cacao nibs, and vanilla extract.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours.)

6. After your coffee is finished brewing, filter your coffee using the method of your choice.

We recommend double filtering for maximum smoothness.


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Mint Ingredients 10 mint leaves, muddled Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2 Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your muddled mint leaves.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

New Yorkers drink almost 7 times more coffee than other cities in the US.

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Blueberry Mint Ingredients 10 mint leaves, muddled 8 ounces fresh blueberries Process 1. Grind your 5 ounces of coffee beans in a burr grinder to mediumcoarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your muddled mint leaves and blueberries.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours.)

6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Lavender Blueberry Ingredients ½ cup freeze dried blueberries Ÿ cup lavender buds Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Grind your freeze dried blueberries in a blender or food processor and turn into a powder 4. Take 6 ounces of water and heat it up until it is hot to touch. Add the freeze-dried blueberry powder to the hot water and stir until fully dissolved.

5. Add the water with dissolved ingredients to your ground coffee and then add your lavender buds.

6. Fully saturate your coffee with the remaining 42 ounces of cold or room temperature filtered water.

7. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 8. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Chocolate Blueberry Lavender Ingredients 8 ounces fresh blueberries Âź cup cacao nibs Âź cup lavender buds Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your blueberries, cacao nibs, and lavender buds.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Vanilla Bean Lavender Ingredients

Âź cup of lavender buds 1 vanilla bean (sliced down the middle) Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your lavender buds and vanilla bean.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice.

We recommend double filtering for maximum smoothness.

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Lavender Blackberry Ingredients

8 ounces fresh blackberries Âź cup lavender buds Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your blackberries and lavender buds.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Vanilla Ingredients

2 tablespoons vanilla extract Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your vanilla extract.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Cinnamon Ingredients

1 cinnamon stick Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your cinnamon stick.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice.

We recommend double filtering for maximum smoothness.

Coffee has been found to reverse liver damage caused by alcohol.

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Vanilla Cinnamon Ingredients

1 cinnamon stick 2 tablespoons vanilla extract Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your cinnamon stick and vanilla extract.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Vanilla Cinnamon Coconut Sugar Ingredients

2 tablespoons vanilla extract 1 cinnamon stick Âź cup coconut sugar Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Take 6 ounces of water and heat it up until it is hot to touch. Add the coconut sugar to the hot water and stir until fully dissolved.

4. Add the water with dissolved ingredients to your ground coffee and then add your cinnamon stick and vanilla.

5. Fully saturate your coffee with the remaining 42 ounces of cold or room temperature filtered water.

6. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 7. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Vanilla Bean Honey Ingredients ž cup raw honey 2 vanilla beans scraped Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Take 6 ounces of water and heat it up until it is hot to touch. Add the honey to the hot water and stir until fully dissolved.

4. Add the water with dissolved ingredients to your ground coffee and then add your vanilla beans.

5. Fully saturate your coffee with the remaining 42 ounces of cold or room temperature filtered water.

6. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 7. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Vanilla Bean Orange Ingredients

1 vanilla bean (sliced down the middle) zest of 2 oranges (approximately 4 tablespoons) Process 1. Grind your 5 ounces of coffee beans in a burr grinder to mediumcoarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your vanilla bean and orange zest.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Orange Vanilla Cinnamon Ingredients

4 teaspoons vanilla extract 1 cinnamon stick zest of 2 oranges (approximately 4 tablespoons) Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your vanilla extract, cinnamon stick, and orange zest.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Blueberry Maple Orange Ingredients

6 ounces fresh blueberries ½ cup maple syrup zest of 2 oranges (approximately 4 tablespoons) Process 1. Grind your 5 ounces of coffee beans in a burr grinder to mediumcoarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Take 6 ounces of water and heat it up until it is hot to touch.

Add the maple syrup to the hot water and stir until fully dissolved.

4. Add the water with dissolved ingredients to your ground coffee and then add your blueberries and orange zest.

5. Fully saturate your coffee with the remaining 42 ounces of cold or room temperature filtered water.

6. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 7. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Orange Cardamom Ingredients

4 cardamom pods crushed zest of 2 oranges (approximately 4 tablespoons) Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your cardamom pods and orange zest.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice.

We recommend double filtering for maximum smoothness.

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Candied Bacon Ingredients

8 pieces candied bacon

See recipe on next page

1 cup pure maple syrup Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Take 6 ounces of water and heat it up until it is hot to touch. Add the maple syrup to the hot water and stir until fully dissolved.

4. Add the water with dissolved ingredients to your ground coffee and then add your candied bacon.

5. Fully saturate your coffee with the remaining 42 ounces of cold or room temperature filtered water.

6. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 7. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Candied Bacon Recipe Ingredients 2 tablespoons coconut sugar Âź cup pure maple syrup 9 slices of bacon Process 1. Preheat the oven to 350 F. Line a rimmed baking sheet with foil or parchment.

2. In a small bowl, mix the coconut sugar and maple syrup.

3. Lay the bacon flat on the prepared baking sheet. Use a pastry brush to brush the syrup mixture on top of the bacon.

4. Bake 30 to 35 minutes, or until bacon is golden brown and slightly crispy.

5. Allow the bacon to cool on the baking sheet for 5 minutes before transferring to a serving plate to cool completely.

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Maple Sea Salt Ingredients

2 teaspoons sea salt 1 cup pure maple syrup Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Take 6 ounces of water and sea salt to the hot water and 4. Add the water with dissolved

and heat it up until it is hot to touch. Add the maple syrup stir until fully dissolved. ingredients to your ground coffee.

5. Fully saturate your coffee with the filtered water.

remaining 42 ounces of cold or room temperature

6. Let your coffee sit for a minimum of 24 hours brewing in the refrigerator for up to 36 hours or

or maximum of 36 hours. (We recommend room temperature for up to 24 hours)

7. After your coffee is finished brewing, filter your recommend double filtering

coffee using the method of your choice. We for maximum smoothness.

42

Maple Pecan Ingredients 2 cups toasted pecans (approximately 200 grams) 1 cup pure maple syrup Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Take 6 ounces of water and heat it up until it is hot to touch.

Add the maple syrup to the hot water and stir until fully dissolved.

4. Add the water with dissolved ingredients to your ground coffee and then add your toasted pecans.

5. Fully saturate your coffee with the remaining 42 ounces of cold or room temperature filtered water.

6. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 7. After your coffee is finished brewing, filter your coffee using the method of your choice.

We recommend double filtering for maximum smoothness.

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Toasted Pecan

Ingredients

2 cups toasted pecans (approximately 200 grams) Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your toasted pecans.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice.

We recommend double filtering for maximum smoothness.

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Cinnamon Pecan Ingredients

2 cups toasted pecans (approximately 200 grams) 1 cinnamon stick Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your toasted pecans and cinnamon stick.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the We recommend double filtering for maximum smoothness.

45

method of your choice.

Chocolate Caramel Pecan Ingredients

2 cups toasted pecans (approximately 200 grams) Âź cup caramel sauce

See recipe on page 48

Âź cup cacao nibs Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your toasted pecans, caramel sauce, and cacao nibs.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice.

We recommend double filtering for maximum smoothness.

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Salted Caramel Ingredients

½ cup caramel sauce

See recipe on page 48

or date lady caramel sauce 1 teaspoon sea salt Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your caramel sauce and sea salt.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice.

We recommend double filtering for maximum smoothness.

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Caramel Sauce Recipe

A super easy caramel recipe for all recipes that include caramel in this book plus anything else you would like to use it for!

Ingredients ½ cup coconut sugar ½ coconut milk or raw milk ½ cup grass fed butter (salted or unsalted) a pinch of salt if using unsalted butter Process 1. In a saucepan melt the butter, once melted at the coconut sugar and melt together and bring to a boil.

2. Then once combined add the coconut milk and mix well bringing to a boil again until thickened.

Note: You can also use Erythritol or Xylitol in place of the coconut sugar to make this sugar free.

You can easily make this recipe larger or smaller as all ratios are 1:1:1.

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Toasted Coconut Recipe Ingredients

unsweetened shredded, shaved or flaked coconut (however much you need) Process STOVE TOP METHOD 1. Place the desired amount of coconut flakes in a large skillet.

2. Cook over medium heat, frequently stirring until the flakes are mostly golden brown.

OVEN METHOD 1. Preheat oven to 325°F. 2. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 5-10 minutes.

3. After a few minutes stir the coconut to help ensure even color.

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Toasted Coconut Ingredients

½ cup toasted coconut Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your toasted coconut.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

Coffee is the world’s second most valuable traded commodity, only behind petroleum.

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Toasted Coconut Mango Ingredients

½ cup toasted coconut ½ cup dried mango Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your toasted coconut and dried mango.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice.

We recommend double filtering for maximum smoothness.

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Almond Joy Ingredients

Ÿ cup cacao nibs ½ cup toasted coconut 2 teaspoons almond extract Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your cacao nibs, toasted coconut, and almond extract.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Pumpkin Pie Ingredients

1 cinnamon stick 1 tablespoon fresh cloves 1 vanilla bean (sliced down the middle) 2 tablespoons maple sugar 2 tablespoons pumpkin puree 1 tablespoon fresh ginger, diced, not peeled Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Take 6 ounces of water and heat it up until it is hot to touch. Add the maple sugar to the hot water and stir until fully dissolved.

4. Add the water with dissolved ingredients to your ground coffee and then add your cinnamon stick, cloves, vanilla bean, pumpkin, and ginger.

5. Fully saturate your coffee with the remaining 42 ounces of cold or room temperature filtered water.

6. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 7. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Ginger Ingredients Âź cup fresh ginger, diced, not peeled Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your fresh ginger.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours.

(We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Ginger Chocolate Ingredients

2 teaspoons fresh ginger, diced, not peeled Âź cup cacao nibs Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your ginger and cacao nibs.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Chocolate Walnut Ingredients Ÿ cup cacao nibs 1 ½ cups walnuts, shelled (approximately 120 grams) Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your cacao nibs and walnuts.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice.

We recommend double filtering for maximum smoothness.

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Walnut Ingredients

1 ½ cups walnuts, shelled (approximately 120 grams)

Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your walnuts.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

57

Pomegranate Ingredients seeds of 1 pomegranate (approximately 1 cup) Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your pomegranate seeds.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

58

Cardamom Ingredients 4 cardamom pods crushed Process 1. Grind your 5 ounces of coffee beans in a burr grinder to medium-coarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your cardamom pods.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

59

Peppered Ingredients 2 tablespoons crushed peppercorns

Process 1. Grind your 5 ounces of coffee beans in a burr grinder to mediumcoarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your crushed peppercorns.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

60

Sea

Salt

Ingredients 1 teaspoon sea salt (adjust to taste) Process 1. Grind your 5 ounces of coffee beans in a burr grinder to mediumcoarse grind.

2. Add your fresh ground coffee to your vessel of choice (mason jar, toddy, French press).

3. Add in your sea salt.

4. Fully saturate your coffee with 48 ounces of cold or room temperature filtered water.

5. Let your coffee sit for a minimum of 24 hours or maximum of 36 hours. (We recommend brewing in the refrigerator for up to 36 hours or room temperature for up to 24 hours) 6. After your coffee is finished brewing, filter your coffee using the method of your choice. We recommend double filtering for maximum smoothness.

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Homemade Coffee Creamers Do you love your beloved creamer in your cup of coffee in the morning? Did you know the majority of commercial creamers contain ingredients you can’t even pronounce and even the ones deemed “natural” are still laden with sugar and cancer causing ingredients like carrageenan?

Why would you put something like that in your body when it is extremely easy to make your own right at home with very few ingredients, you most likely already have on hand?

The first recipe you will see below is a basic sweet cream base. You can use this to experiment and create any flavors you can dream up by just adding flavors you want to try. Hint, add ingredients in small quantities and often taste so you can perfect your creamer.

Coffee doesn’t taste like it smells because saliva wipes out half of the flavor.

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Basic Sweet Cream Base Ingredients 3 cups raw milk or coconut milk Âź cup coconut sugar or 6-9 drops of stevia glycerite Process 1. In a saucepan mix your milk and sweetener of choice together and let simmer until it starts to steam, being sure to whisk constantly.

2. Remove from the heat and allow to cool before putting it in the fridge to store.

3. You may add more sweetener if the finished product is not sweet enough for you. Make sure you do not bring the mixture to a boil as it will curdle and ruin your creamer.

54% of Americans drink coffee every day.

63

Vanilla Creamer Ingredients

3 cups raw milk or coconut milk 2 teaspoons vanilla extract Âź cup coconut sugar or 6-9 drops of stevia glycerite Process 1. In a saucepan mix your milk and sweetener of choice together and add your vanilla and let simmer until it starts to steam, being sure to whisk constantly.

2. Remove from the heat and allow to cool before putting it in the fridge to store. You may add more sweetener if the finished product is not sweet enough for you.

3. Make sure you do not bring the mixture to a boil as it will curdle and ruin your creamer.

64

Hazelnut Creamer Ingredients

3 cups raw milk or coconut milk 1 teaspoons hazelnut extract 1 teaspoons vanilla Âź cup coconut sugar or 6-9 drops of stevia glycerite Process 1. In a saucepan mix your milk and sweetener of choice together and add your hazelnut and vanilla and let simmer until it starts to steam, being sure to whisk constantly.

2. Remove from the heat and allow to cool before putting it in the fridge to store. You may add more sweetener if the finished product is not sweet enough for you.

3. Make sure you do not bring the mixture to a boil as it will curdle and ruin your creamer.

Contrary to popular belief, Coffee doesn’t dehydrate you, studies have found.

65

Chocolate Hazelnut Creamer Ingredients

3 cups raw milk or coconut milk 1 teaspoons hazelnut extract 1 teaspoons vanilla 2 tablespoons cacao powder Âź cup coconut sugar or 6-9 drops of stevia glycerite Process 1. In a saucepan mix your milk and sweetener of choice together and add your hazelnut, vanilla, and cacao powder and let simmer until it starts to steam, being sure to whisk constantly.

2. Remove from the heat and allow to cool before putting it in the fridge to store. You may add more sweetener if the finished product is not sweet enough for you.

3. Make sure you do not bring the mixture to a boil as it will curdle and ruin your creamer.

66

Amaretto Creamer Ingredients

3 cups raw milk or coconut milk 1 tablespoon of almond extract Âź cup coconut sugar or 6-9 drops of stevia glycerite Process 1. In a saucepan mix your milk and sweetener of choice together and add your almond extract and let simmer until it starts to steam, being sure to whisk constantly.

2. Remove from the heat and allow to cool before putting it in the fridge to store. You may add more sweetener if the finished product is not sweet enough for you.

3. Make sure you do not bring the mixture to a boil as it will curdle and ruin your creamer.

The first webcam was created in Cambridge to check the status of a coffee pot.

67

Mocha Mint Creamer Ingredients

3 cups raw milk or coconut milk 2 tablespoons cacao powder ½ teaspoons pure peppermint extract Ÿ cup coconut sugar or 6-9 drops of stevia glycerite Process 1. In a saucepan mix your milk and sweetener of choice together and add your cacao powder and peppermint extract and let simmer until it starts to steam, being sure to whisk constantly.

2. Remove from the heat and allow to cool before putting it in the fridge to store. You may add more sweetener if the finished product is not sweet enough for you.

3. Make sure you do not bring the mixture to a boil as it will curdle and ruin your creamer.

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Almond Joy Creamer Ingredients

3 cups raw milk or coconut milk 2 tablespoons cacao powder 1 teaspoon almond extract 2 teaspoons coconut extract 4 tablespoons coconut sugar or 6-9 drops stevia glycerite Process 1. In a saucepan mix your milk and sweetener of choice together and add your cacao powder, almond extract, and coconut extract and let simmer until it starts to steam, being sure to whisk constantly.

2. Remove from the heat and allow to cool before putting it in the fridge to store. You may add more sweetener if the finished product is not sweet enough for you.

3. Make sure you do not bring the mixture to a boil as it will curdle and ruin your creamer.

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Salted Caramel Creamer Ingredients

3 cups raw milk or coconut milk 4 tablespoon homemade caramel sauce or date lady caramel sauce See caramel recipe on page 48

1 teaspoons of sea salt Process 1. In a saucepan mix your milk and sweetener of choice together and add your caramel sauce and sea salt and let simmer until it starts to steam, being sure to whisk constantly.

2. Remove from the heat and allow to cool before putting it in the fridge to store. You may add more sweetener if the finished product is not sweet enough for you.

3. Make sure you do not bring the mixture to a boil as it will curdle and ruin your creamer.

70

Coconut Mocha Creamer Ingredients

3 cups raw milk or coconut milk 2 tablespoons cacao powder 2 teaspoons coconut extract Âź cup coconut sugar or 6-9 drops of stevia glycerite Process 1. In a saucepan mix your milk and sweetener of choice together and add your cacao powder and coconut extract and let simmer until it starts to steam, being sure to whisk constantly.

2. Remove from the heat and allow to cool before putting it in the fridge to store. You may add more sweetener if the finished product is not sweet enough for you.

3. Make sure you do not bring the mixture to a boil as it will curdle and ruin your creamer.

71

Gingerbread Creamer Ingredients

3 cups raw milk or coconut milk ½ teaspoon ground ginger ½ teaspoon ground cloves ½ teaspoon cinnamon 2 teaspoons molasses ¼ cup coconut sugar or 6-9 drops of stevia glycerite Process 1. In a saucepan mix your milk and sweetener of choice together and add your ginger, cloves, cinnamon, and molasses and let simmer until it starts to steam, being sure to whisk constantly.

2. Remove from the heat and allow to cool before putting it in the fridge to store. You may add more sweetener if the finished product is not sweet enough for you.

3. Make sure you do not bring the mixture to a boil as it will curdle and ruin your creamer.

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Pumpkin Spice Creamer Ingredients

3 cups raw milk or coconut milk 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 1 teaspoon cinnamon Âź cup coconut sugar or 6-9 drops of stevia glycerite Process 1. In a saucepan mix your milk and sweetener of choice together and add your pumpkin pie spice, vanilla extract, and cinnamon and let simmer until it starts to steam, being sure to whisk constantly.

2. Remove from the heat and allow to cool before putting it in the fridge to store. You may add more sweetener if the finished product is not sweet enough for you.

3. Make sure you do not bring the mixture to a boil as it will curdle and ruin your creamer.

73

Cinnamon Roll Creamer Ingredients 3 cups raw milk or coconut milk 2 teaspoons cinnamon 1 teaspoon vanilla extract Âź cup coconut sugar or 6-9 drops of stevia glycerite pinch of salt Process 1. In a saucepan mix your milk and sweetener of choice together and add your cinnamon, vanilla extract, and salt and let simmer until it starts to steam, being sure to whisk constantly.

2. Remove from the heat and allow to cool before putting it in the fridge to store. You may add more sweetener if the finished product is not sweet enough for you.

3. Make sure you do not bring the mixture to a boil as it will curdle and ruin your creamer.

It only takes ten minutes to start feeling the effects of caffeine after you take a sip of coffee.

74

Cold Brew Desserts

75

Cold Brew Ice Cream Ingredients

2 (13.5 ounce) cans or 3 ½ cups of coconut milk (we prefer Arroyo-D or native forest) ½ cup coconut sugar ¾ cup cold brew coffee 1 ½ teaspoons vanilla extract Process 1. Over medium heat combine all ingredients in a saucepan and whisk for about 5 minutes. Remove from the heat and let cool in the fridge for 6 hours, this is very important and must be completely cooled.

2. Once cool transfer the mixture to your ice cream maker and prepare according to the manufacturer’s recommendations.

3. Once it is finished transfer to a freezer storage container and let freeze for 1-2 hours. When ready to serve, set it out on the counter for about 10-15 minutes or to your desired softness. Enjoy!

76

Double Chocolate Brownies

with Cold Brew Buttercream Frosting Ingredients 2 cups of almond butter (can use sun-butter, cashew, macadamia nut butter or a mixture to total 2 cups) 3 eggs 1 cup raw organic honey, melted 1 tablespoon vanilla extract 1/2 cup dark cacao powder 1/2 teaspoon sea salt 1 teaspoon baking soda 1/2 cup Enjoy Life chocolate chips, melted (or dark chocolate) 1 very ripe banana Process 1. Preheat oven to 325 Degrees F 2. In a stand mixer or large mixing bowl, blend your almond butter and eggs to make a smooth batter 3. Add in the honey and the vanilla and mix well 4. Add the salt, baking soda, and then SLOWLY add in the Cacao powder (or else you will take a chocolate powder bath like I did the first time) 5. Now fold in the melted chocolate and banana, and mix well 6. Grease a 13x9 inch baking dish or cupcake pan with coconut oil or whatever oil you see fit and bake for 35-40 minutes or until it passes the toothpick test.

7. Frost with Cold Brew Butter Cream Frosting and Enjoy!

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Cold Brew Buttercream Frosting Ingredients 1 cup Enjoy Life chocolate chips or dark chocolate 2 sticks of grass fed butter 1 teaspoons vanilla extract ½ cup coconut sugar 2 tablespoon cold brew coffee concentrate Process 1. Melt the chocolate chips in a double boiler or in a glass bowl over a saucepan filled with boiling water gently stirring until melted and smooth. Add in the cold brew and mix thoroughly. Remove from heat and let cool slightly.

2. Sift the coconut sugar to make sure the frosting isn’t gritty. Then in a bowl combine the butter and sugar and beat together with a hand mixer or in a stand mixer on medium- high for about 2 minutes or until sugar and butter have incorporated and are fluffy. Add the vanilla and continue mixing. Then in three phases at in the melted chocolate chip/cold brew mixture, be sure the chocolate has cooled enough so that it does not melt the butter. Continue mixing until smooth.

3. Spread the frosting on the brownies. If you have chosen to make brownie cupcakes, then you will want to transfer the frosting into a piping bag with the desired tip using a spatula.

You can store any left overs in a cool, dry place, but do not store in the refrigerator because it will harden.

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Cold Brew Nut Butters

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Cold Brew Cocoa Almond Butter Ingredients 1 cup raw almonds 1 tablespoon cocoa powder 2 tablespoons cold brew concentrate 1 tablespoon raw organic honey (optional) 1-2 tablespoons coconut oil, melted (Optional, read the notes below)

Process 1. Place your almonds whether raw or roasted into your Blender, Vitamix, food processor or ninja and run until you get your nut butter consistency.

2. Next, add in your cocoa powder and the cold brew and blend well.

3. If you would like to sweeten it a bit, add the honey and blend until well incorporated.

4. Also if you want it smoother while using raw almonds, like I said in the notes below you can add some coconut oil.

5. That’s it, your all done. Now use it on whatever your little heart desires.

Notes: If you use raw almonds, they don’t release as much oil so you will not get smooth, creamy almond butter. If you prefer it smooth you can either roast your almonds on a cookie sheet at 350 for 10-12 minutes or add a few tablespoon of melted coconut oil and blend well.

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Pumpkin Pie Cold Brew Hazelnut Butter Ingredients

1 cup hazelnuts 2 tablespoons coconut oil, melted 1 tablespoon maple syrup 1 teaspoon pumpkin pie spice 2 tablespoon cold brew concentrate 1/8 teaspoon vanilla Process 1. Preheat your oven to 275 Degrees F. 2. Place all your hazelnuts on a cookie sheet and roast in your oven for ~20 minutes stirring every 5 minutes.

3. Once they are done, remove them from the oven and let cool.

4. Using your hands peel off all the filaments and set the hazelnuts aside.

5. Add your hazelnuts to your food processor or Blender (twister jar recommended) and proceed to make your nut butter.

6. The key here is patience. It may take a little while for the oils to breakdown and start resembling nut butter.

7. Add all your remaining ingredients

and Viola.

8. Enjoy.

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Cold Brew Smoothies

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Ice Cubes

Cold Brew Ice Cubes

Place cold brew in ice cube molds and freeze

Cream Ice Cubes

Pour raw cream or Coconut milk into ice cube molds and freeze

You will use these ice cubes in the smoothie recipes

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Banana Mocha Cashew Smoothie Makes 2 servings

Ingredients 1 ½ cups unsweetened almond, coconut or raw milk 1 frozen banana 2 medjool dates, pitted Ÿ cup soaked raw cashews 6 cold brew ice cubes 2 teaspoons cacao nibs 2 teaspoons cacao powder pinch of sea salt Process 1. Place all ingredients in a blender and blend until smooth.

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Cold Brew Protein Smoothie Makes 2 servings

Ingredients 1 frozen banana 2 scoops protein powder or collagen peptides 1 ½ cup unsweetened almond coconut or raw milk 6 cold brew ice cubes 2 tablespoons of cacao powder, if desired 2-4 drops stevia glycerite if desired Process 1. Place all ingredients in a blender and blend until smooth

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Cold Brew Cacao Mocha Smoothie Makes 2 servings

Ingredients 1 ½ cups coconut, almond or raw milk 1 avocado, pitted and peeled 6 cold brew ice cubes 1 tablespoon cacao powder Process 1. Place all ingredients in a blender and blend until smooth.

Several studies have shown that coffee drinkers are up to 65% less likely to get Alzheimer’s Disease.

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Afternoon PickMe-Up Coffee Smoothie Makes 4 Servings

Ingredients 1 medium banana 1 cup cold brew 1 cup raw, coconut or almond milk ½ cup almond butter Ÿ cup pure maple syrup 4 cups crushed ice unsweetened cacao powder to garnish (optional) shaved dark chocolate to garnish (optional) Process 1. Place all ingredients except the ice in a blender and blend until smooth.

2. Add crushed ice and blend once more until thick.

3. Garnish with cacao and shaved dark chocolate. Serve Immediately.

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Cold Brew Meat Recipes

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Cold Brew Ribs & BBQ Sauce BBQ Sauce

Makes about 2 cups

Ingredients ½ cup cold brew coffee 1 1/2 (6 ounce) cans tomato paste ¾ cups coconut sugar or maple sugar ½ cup apple cider vinegar ½ cup shallots, minced ½ cup sweet red chili sauce 2 cloves garlic, grated or ½ teaspoons garlic powder 2 tablespoons ground cumin 2 tablespoons chili powder 1 teaspoon sriracha or tabasco sauce Process Mix all ingredients in a saucepan for about 40 minutes, stirring occasionally.

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Rib Recipe

Ingredients

1-2 racks of beef or pork ribs ¼ cup coarse ground black pepper ¼ cup coconut sugar 5 teaspoons paprika 5 teaspoons chili powder 1 tablespoon dried oregano 3 teaspoons garlic powder 1 ½ teaspoons ground cumin ½ cup cold brew coffee Process 1. Combine all of the dry ingredients to form a rub. Then, slowly pour the cold brew into the rub until it forms a paste (you may not need the full ½ cup of Cold Brew).

2. Apply the paste to all surfaces of the short rib.

3. Place rib in an XL ziplock bag (2-gallon size), or wrap it in plastic wrap and place in the fridge for several hours or overnight.

4. Place all ingredients in the Instantpot with 1 cup of Cold Brew BBQ sauce and set on high pressure for 35 minutes. Once finished, let the Instantpot naturally release the pressure for about 10-15 minutes.

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Cold Brew Chili Beef Roast Serves 6-8

Ingredients 3-pound chuck roast 4 cloves garlic, minced 2 teaspoons cacao powder 3 tablespoons chili powder 1 teaspoon oregano 1/8 teaspoon cinnamon 1 teaspoon cumin 1/2 teaspoon chipotle powder 1/2 teaspoon salt 1 cup cold brew coffee 1 tablespoon balsamic vinegar ½ large red onion, sliced

4. Transfer the sauce to a pan and on high heat bring to a boil making sure to scrape the bottom, so it doesn’t burn. Once it comes to a boil reduce to medium-high heat, it must remain boiling to reduce. Continue stirring frequently. It should reduce for about 5-7 minutes if it hasn’t after that time turn up the heat slightly. And boil until the desired thickness has been achieved.

Process (Slow Cooker)

Process (Instant Pot)

1. Combine the garlic, cacao powder, chili powder, oregano, cinnamon, cumin, chipotle, and salt in a bowl. Add enough water to form a loose paste. Rub the beef with the spice paste on all sides.

2. Spread the onion in the bottom of your slow cooker. Place the beef roast on top.

Stir the vinegar into the coffee and pour it over the roast.

1. Follow step one from the slow cooker process above. Then cut your roast into 2-inches by 2 inch pieces.

3. Cook on low for 8-10 hours. If you would like to thicken the sauce, you can do so on the stove top in a saucepan after the roast finishes.

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2. Add your onions and beef to your instant pot.

Stir the vinegar into the coffee and pour it over the roast.

3. Lock the lid on your instant pot and ensure the pressure valve is closed. Cook on manual high pressure for 60 minutes. Once complete, let the pressure release naturally and then remove your meat.

4. To thicken the sauce, Set the Instant Pot to sauté for 10 minutes with the lid off to thicken the sauce. (You may want to place a splatter screen over the top.)

Cold Brew Marinade and Steak

Serves 2-4

Ingredients

2 (1 ½ pound) one to two inch thick steaks (rib-eye, T-bone, filet mignon, or strip steak) 1 cup cold brew Ÿ cup pure Maple Syrup 3 cloves garlic, roughly chopped 2 sprigs of fresh rosemary, torn 1 teaspoon red pepper flakes 1 teaspoon of black pepper 1 teaspoon of kosher salt Process 1. Combine all ingredients in a bowl and whisk.

2. Place the meat in the marinade in a ziplock bag or covered glass container for 2 hours in the fridge and flip over halfway through. After marinating let the steak come to room temperature. Preheat the oven to 425 degrees.

3. Place a cast iron skillet in the oven while it is preheating. Once the oven is ready, carefully remove the skillet and place it on the stove.

4. Add 2 tablespoon of grass fed butter (we like organic pastures dairy) place the steak in the skillet over medium heat and sear for 3 minutes, flip the steak and immediately place the skillet in the oven and bake for 5-7 minutes. 5 minutes will be rare, 6 minutes medium-rare and 7 minutes for medium.

5. When your steak is to your desired doneness, remove from the oven and place on a plate. Tent with tin foil and let the meat rest for 5 minutes. Be sure not to leave the steak in the pan because they will over cook.

Pour the pan drippings over the meat and serve immediately.

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Coffee Roasted Chuck Roast

Ingredients 3-pound chuck roast 5 clove garlic, peeled 2 cups cold brew salt and pepper to taste 1 onion, sliced 8 ounces of mushrooms, diced

Serves: 8

Process (Slow Cooker)

Process (Instant Pot)

1. First, make your Cold Brew using our basic recipe.

1. Follow steps 1-3 above.

2. Make 5 deep slits all over your roast and place the cloves of garlic in the slits.

2. Cut your roast into 2-inch by 2 inch chunks

3. Rub the meat generously with salt and pepper.

4. Pour your coffee in, lock the lid in place and ensure the pressure valve is closed

4. Line the bottom of your crockpot with the onions and mushrooms and place the roast on top.

5. Pour your coffee into your crockpot and cook on low for 8 to 10 hours or until done to your liking.

6. You can also cook this on high for 4-6 hours.

3. Place your onions, mushrooms, and roast into your instant pot

5. Cook on manual high pressure for 60 minutes.

6. Once complete, let the pressure release naturally then remove the meat and let it rest.

7. Set the Instant Pot to sautĂŠ for 10 minutes with the lid off to thicken the sauce. (You may want to place a splatter screen over the top)

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Instant Pot Chocolate Coffee Roast Serves 4

Rub

Roast

2 tablespoons ground coffee 2 tablespoons smoked paprika 2 tablespoons cinnamon 1 tablespoon cocoa powder 1 tablespoon maple or coconut sugar 1 tablespoon black pepper 1 teaspoons sea salt

3-pound chuck roast 1 cup cold brew coffee 1 cup beef broth 1 small onion, chopped 8 dates, pitted and soaked for 30 minutes 1/4 cup balsamic vinegar 1/4 cup maple syrup (set aside and optional)

Process 1. Mix the ingredients for the rub in a small bowl.

Save any left over in a sealed container.

It will automatically set the time to 35 minutes if you have cut it into smaller chunks then you can decrease the time.

2. Cube you beef and place in a large bowl.

7. Once it is finished, turn off the instant pot and let it naturally release the pressure for about 15 minutes.

3. Add 3-4 tablespoons of the rub on the meat and toss until evenly coated.

8. If you pull out the meat and it is not fork tender, place back in for an additional 5 minutes.

4. In a high-speed blender combine cold brew coffee, beef broth, onion, dates and balsamic vinegar and blend until smooth.

5. Transfer the seasoned beef to your Instant Pot and pour the sauce on top.

9. Transfer meat to a plate. Add your reserved maple syrup if desired to the pot and set the Instant Pot to sauté until the sauce has reduced by half.

6. Place the lid on the Instant Pot and set to “Meat/Stew” setting.

10. Once your sauce has reduced, pour over your meat and enjoy!

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Resources

My Coffee - Hug in a Mug http://www.blackvelvetcoffee.com/huginamug/ Coffee storage containers http://amzn.to/2c5xV5T The Growler we use http://amzn.to/2aslmzg Mason Jars http://amzn.to/2aPPU0A Toddy http://amzn.to/2aiXPRw French Press http://amzn.to/2afBBol Hario Filter in Coffee Bottle http://amzn.to/2aiWyKi Bruer Slow Drip Cold Brew http://amzn.to/2axldvb Filtron http://amzn.to/2axlsqe Hario Mizudashi Cold Brew Coffee Pot http://amzn.to/2aiXu1o Takeya Cold Brew Coffee Maker http://amzn.to/2aPRuQ3 Primula Coffee Maker http://amzn.to/2afCtJB Conversation piece brewer http://amzn.to/2dgKnlI Collagen to add to your cold brew http://cavemancollagen.com

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