The Hazy Hazelnut - Topo Chico
Prep Time
10 minutes
Cook Time
Total Time
10 minutes
Yields
1
Directions
- Soak 1lb coarsely ground coffee in 3 liters of filtered water for 24 hours in fridge
- Filter out grounds to create cold brew concentrate
- Make hazelnut syrup using hazelnut extract - put 1 cup water, 1 cup sugar, and 2 tsp hazelnut extract in a saucepan and bring to a boil. Once mixture boils, let simmer until thick and remove from heat
- Combine ingredients and add ice
Ingredients
- 3 oz ea house-made cold brew concentrate
- 6 oz ea Topo Chico
- 1/2 oz ea hazelnut syrup