The Best Cold Brew Coffee and FREE Recipe Card

It looks like someone has failed to write anything since they launched their new website...way to go Katie! A lot of great things have been happening and whenever I start to get overloaded my journaling is always the first to go. I am really trying to do better at it, promise. 

To make up for it I wanted to share with you all a recipe for my favorite cold brew coffee AND some awesome FREEBIES!

 

My last year of college I worked at one of the busiest coffee shops on campus and it is still one of my favorite jobs. I got to work with some awesome ladies and BFFs (hi Lauren and Bee), my boss was adorable (hi Erin), shifts flew by and making coffee is SO fun. Back then the cold brew coffee craze had not hit so we just had our usual iced coffee or iced americanos, I am not going to group lattes or mochas in here, strictly for technological terms. Anyways...moving on. 

Cold brew coffee is kind of the "it girl" right now. You can find it at some of your local coffee shops and Starbucks carries it but only in limited quantities, which I totally get and you will see why in a sec. I should probably rewind for a second and explain what cold brew coffee even is. It is simply coffee that has been brewed in cold water for a long period of time and which then creates a coffee concentrate. Since it brews so slowly and for such a long period of time it takes a lot of the bitterness/acid out of the coffee, creating a smoother drink and more distinct flavor profile. All you really need to know though, is that it is super delicious AND really easy to make!

I whipped up a recipe card for you and some cute coffee art. You can print them off and use them separately, like if you had a coffee bar in your home, just put the print in a frame and you are good to go. Or you can print them off, cut them out and glue them together to create a fun double sided recipe card, totally your call!

This recipe makes around 12 cups and usually lasts us 5ish days. I would not keep it any longer than 5 days because it will start to taste a little off, like most things that sit in your fridge for long periods of time. 

Also, while we are on the subject of coffee, if you haven't visited the Etsy shop in awhile there are 11 new coffee mugs and tumblers! And just for baring with me and reading through this whole thing, I am giving you a 15% discount off of your entire purchase until next Wednesday! Just use code: ILOVECOFFEE at checkout!

 

I hope you all enjoy the cold brew coffee as much as we do around our house! Let me know what you think!!

 

Maedell's Black Eyed Pea Salad Recipe



I will never turn down a home cooked meal from Travis's grandma, Maedell. She is easily one of my favorite cooks and is always entertaining. Her meals are simple and no fuss, just like her. She cooks everything from memory and even if you had one of her recipes, it would never taste as good as when she makes it. 

Maedell is almost 90 years old but you would never guess it. She is feisty and says whatever is on her mind, sometimes maybe even when she should not. She grew up in the South so naturally I like the majority of her food. Travis likes to joke that she lives off of Dr.Pepper, Twinkies, salt and butter. If she is 90 years old and only has glaucoma, I am not going to feel bad about drinking an occasional Dr.Pepper and always buttering my biscuit. 

If you are eating a meal at Maedell's you can guarantee these things will always be there: veggie/relish tray, biscuits, sugar cookies, ham and/or fried chicken, and black eyed pea salad. I always have a couple helpings of her black eyed pea salad. I love it so much I decided to try my hand at making it and I think I came pretty close, although I know it will never taste exactly like hers. 

You can serve this salad with fried chicken and ham, like Maedell, with the pulled pork recipe I shared last week or just eat it by itself as a meal. 


Black Eyed Pea Salad Recipe

2 cans black eyed peas rinsed
1 c. chopped white onion
1/2 c. (heaping) chopped red pepper
1/2 c. (heaping) chopped celery
2/3 c. red wine vinegar
1/3 c. neutral oil
1 tsp. salt
1/2 tsp. pepper

Drain and rinse black eyed peas and place in a bowl. Finely chop onion, red pepper and celery and add to beans. Whisk together vinegar, oil, salt and pepper. Pour over salad and mix all together. Cover with saran wrap and let sit in the fridge overnight. Serve cold. 


This recipe consists of basically dicing, so it comes together quickly.
Make sure you aren't going too quickly though...
you do not want to lose a finger!
And then dice the pepper.
I love all the colors in this salad!

Red or green onions can also work in a pinch. 

Black Eyed Peas...not to be confused with the great millennial band.
I really wish they would make a comeback. 
I am pretty sure Maedell uses plain white vinegar in her salad.
I love red wine vinegar though so that is what I used. 

Toss it all together and chill in the fridge overnight.
It gets better the longer it sits!

Enjoy!