Summer is over, but here in SoCal, we still have a little extra time to enjoy warm temps and cold brews -- like this sparkling balsamic coffee!
Inspired by the idea of "Coffee Shrub" by Portland barista Jed Klingensmith, I tried my hand at making my own sparkling cold brew. Even though I'm on the West Coast, Portland is still so far, yet so close (if you're ever in Portland, please try this coffee for me!). Someday I'll get to taste the real deal, but in the meantime, here's how I made it at home.
In this recipe, the bold roasted flavors of cold brew get a fizzy effervescent lift with tangy balsamic and a malty cane and maple sweetness. The black tea version shares a similar flavor profile, but with a tropical fruitiness, soft tannins, and a refreshing finish.
If you haven't tried sparkling coffee's yet, keep in mind, the syrupy sweeteners are essential to smooth out the sharp carbonation (just imagine a cola without the sugar -- not ideal!) Also, in order to enjoy this particular recipe, you'll have to have a taste for tart vinegar-y things (people, like myself, who are into switchel will appreciate concoctions like this).
Sparkling Balsamic Coffee
(or tea!) Recipe
- 1c Coffee (dark roast), coarsely ground
or substitute with 1c of loose black tea (I used a blend of Ceylon and Assam)
- 1/2c Balsamic Vinegar
- 1/4c Maple Syrup
- 1/4c Turbinado Sugar
- 1/2c Water
- Sparkling Water, chilled
How to make sparkling coffee/tea:
- Combine the coffee or tea, balsamic vinegar, maple syrup, sugar, and plain water in a pitcher. Cover, and let sit in the fridge for at least 24 hours.
- Strain the cold brew through some type of sieve to filter out the tea or coffee grounds. I used a ceramic coffee dripper lined with a paper filter. Make sure to press out as much liquid as possible!
- To make your sparkling coffee/tea: Fill a glass with ice, add 1.5oz of balsamic cold brew and top with chilled sparkling water. Feel free to adjust the ratio of cold brew and sparkling water to your preference.
Bonus: balsamic coffee/tea leftovers can also be used as an ingredient in food/cooking. I personally have been enjoying it on italian bread, as a salad dressing, and with cheeses that have tyrosine cyrstals (like aged gouda, and parmigiano-reggiano). I think the coffee balsamic would also be excellent on roast beef, roasted brussels sprouts, and poultry recipes with fresh summer flavors.