It’s the perfect time of year for an over-the-top coffee from brunch aficionado Jeremy Jacobowitz of @brunchboys.
Topped with a cinnamon-apple syrup and dalgona whip, this is not your average morning coffee. Say hello to apple, spice and everything nice (a.k.a. cold brew). Jeremy grew up celebrating the amazing colors and flavors of fall in the Northeast, a region known for its spectacular fall foliage. In this recipe, he uses Starbucks® Fall Blend coffee to create a one-of-a-kind cold brew. Serve it with a fully loaded slice of his Challah French Toast for an extraordinarily tasty morning.
WHAT YOU'LL NEED
CONCENTRATED FALL BLEND COLD BREW
- 2 cups water
- 16 Tbsp (or 1 cup) Starbucks® Fall Blend coffee grounds
CINNAMON APPLE SYRUP + CINNAMON DALGONA WHIP
- 2 sliced apples
- ½ cup sugar, granulated
- 1 Tbsp + 2 tsp cinnamon
- 2 Tbsp water
- 1 cup heavy whipping cream
- 2 Tbsp confectioners’ sugar
TRY IT WITH
How to Make Concentrated Fall Blend Cold Brew
Stir water and coffee grounds together in a large jar.
Chill in fridge overnight for 16 to 20 hours.
In the morning, filter the grounds by straining through a cheesecloth into a large container.
How to Make Cinnamon Apple Syrup
In a bowl, mix apples, sugar, 1 Tbsp cinnamon and water.
Add mixture to a pan. Bring to a boil, then reduce to a simmer.
Cook down for about 10 minutes, or until reduced to a smooth glaze-like consistency.
Syrup makes 3 servings. Set aside your desired amount for cold brew (without apples), and save the rest (with apples) to top Jeremy’s recipe for Challah French Toast.
How to Make Cinnamon Dalgona Whip
Beat heavy whipping cream, confectioners’ sugar and 2 tsp cinnamon together in a bowl.
Fill a tall glass halfway with ice, then add concentrated cold brew and a few ounces of cold water.
Top with a dollop of Cinnamon Dalgona Whip and a drizzle of Cinnamon Apple Syrup.