From the kitchen
Iced Camel Milk Vanilla Cold Brew
A layered iced coffee with strong cold brew, vanilla-maple camel milk and enough coffee concentration to remain distinct after dilution.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 cup cold brew concentrate
- 1 cup very cold camel milk
- 1 to 2 tbsp pure maple syrup, to taste
- 1/2 tsp vanilla extract
- Ice or coffee ice cubes
Method
- Whisk camel milk, 1 tablespoon maple syrup and vanilla until completely combined. Taste the milk cold and add the remaining maple only if desired.
- Fill two glasses generously with ice; coffee ice cubes reduce dilution if the drinks will be sipped slowly.
- Divide the cold brew concentrate between the glasses.
- Slowly pour the vanilla camel milk over the coffee for a layered presentation.
- Stir just before drinking and taste the combined drink.
- If your cold brew is ready-to-drink rather than concentrate, use more coffee and less milk so the coffee remains prominent.
Cook with confidence
Before you start
Concentrate or Ready-to-Drink?
Cold brew concentrate needs the one-to-one milk ratio. Ready-to-drink coffee is already diluted and needs less milk.
Coffee Ice
Freeze leftover cold brew into cubes to prevent the drink from weakening as it sits.
Make-Ahead
Mix the vanilla-maple camel milk up to a day ahead, but keep it separate from coffee until service.
Flavor Direction
Cardamom, orange peel, cinnamon or a tiny pinch of salt can deepen the drink without more sweetness.
Kitchen note
Use a true concentrate rather than pre-diluted iced coffee, the lower acidity of a concentrate is gentler on camel milk than a more acidic brewed coffee would be.
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