Cold Brew Coffee
Last Sunday, Alex and I completed our very first trail half marathon in Truckee, CA. Between the climb, the altitude, and change in temperature, we agreed that it was the toughest race we've done so far. I'm sure it's nothing compared to a full marathon, which worries me, but it was tough. I was distracted by the beautiful scenery for most of it. It was crazy to think that while we were running a half marathon, people were still skiing...IN JUNE!
Week 5 Training Schedule
Sunday: Truckee Running Festival Trail Half Marathon
Wednesday: Arms & Abs
I've been drinking a lot of coffee lately. All this running has really got me beat. I came across a recipe for cold brew coffee and could not believe how easy it is to make. I think you'll really enjoy this one. You can use whatever brand and variety of coffee you like. I use Philz Sooo Good because I always have it on hand and it's truly one of my favorite coffees. I like to fine grind the beans in my nutribullet when I'm ready to use it. I like to drink it black most of the time and enjoy it with a little splash of whole milk every now and then. I recently saw a toasted coconut milk cold brew at Starbucks and you better believe I'm going to try that next.
Cold Brew Coffee
5 Tbs ground coffee (I like to start from Philz Sooo Good whole beans)
24oz room temp water
24oz mason jar
I like to ground the coffee right before using it so take your whole beans and grind in a grinder or in a Nutribullet. Scoop 5 Tbs of the grounds into your mason jar.
Fill with water and set on your kitchen counter for 12 hours.
Store in fridge for up to a week.
You can dilute with 1/2 cold brew 1/2 water or if you're a caffeine fiend like me you can enjoy it straight or with a splash of milk.