This makes a sweet, moderately spiced creamer. For a stronger spice flavor, increase the amount of spices
For the cold brew:
- 1 cup (4 ounces / 113 grams) whole coffee beans, coarsely ground
- 4 cups (32 ounces / 907 grams) water
For the chai-spiced creamer
- 2 cups milk, half-and-half, coconut milk, or other non-dairy milk
- 2 cinnamon stick
- 2 whole star anise
- 5 whole cloves
- 5 whole dried allspice berries
- 4 whole peppercorns
- 2 cardamom pods, cracked open to expose the seeds
- 2 to 4 tablespoons honey, to taste
1 Combine the coffee and the water: Combine the ground coffee and the water in a 2-quart glass jar. Stir a few times to make sure the grounds are evenly saturated with water.
2 Steep for 12 hours (overnight): Cover the jar and steep for about 12 hours, either on the counter or in the fridge.
3 Strain the coffee: Line a strainer with cheesecloth or a flour sack cloth and place over a large bowl or measuring cup. Pour the coffee through the strainer.
4 Store the coffee: Transfer the coffee to a small jar and store in the fridge for up to a week.
5 Make the chai-spiced creamer: In a small sauce pan, combine the milk and all the spices. Bring to a gentle simmer.
Once you see bubbling around the edge of the pan and a few wisps of steam, remove the pan from heat and stir in the honey to dissolve.
Cool completely with the spices. Strain the milk into a glass jar, removing the spices, then cover and store in the fridge for up to a week
6 Serve: To serve, pour a portion of the cold brew into a glass. Top with chai-spiced creamer. Add ice cubes if you'd like to drink it cold or warm in the microwave if you'd like to drink it warm.