THANK YOU for asking what cold brew coffee is. I live in the United States and I DON’T EVEN KNOW. I am NOT one of the people who go to Starbucks (and pays $15 for a coffee) and gets a coffee I haven’t a CLUE what they’re talking about. I am used to making coffee in a coffee maker (I remember the days of the old percolators) and adding half and half and sugar, a little heavy on both. I blame that on the fact my great-grandparents taught me to drink coffee as a child by making Coffee Soup. Yes, you can get a weird look on your face. No one else on the planet knows about it either. I had “milk soup” too. All milk soup consists of is one or two slices of white bread. Preferably the crust is removed and sugar generously sprinkled over the bread before adding cold milk. They possibly may have created this to use extra milk. My great-grandfather owned a home delivery dairy until 1952 and when there was extra milk my great-grandmother tried to find ways to use it rather than it go to waste. As they were my baby sitters from 8 months to 12 years old while my parents both worked fulltime, I adopted many of their eating habits. So did my dad as he was raised in the same home with them and his mother and other family at times. To convert it to Coffee Soup, its simply adding coffee to the generous amount of milk and sugar over the bread although the coffee was hot. The worst part is I tend to want my coffee (or even tea) on the sweeter side. I’m sure I’ve cut back significantly on the sugar since my early days but its still more than some people. I think its silly to spend large amounts of money on coffee so strong I can’t really drink it and even when I get coffee at the convenience store in the morning I just have ordinary regular coffee without all sorts of odd things added to it. I am SO GLAD you asked what this “cold brew” is all about. I may look for it in the supermarket and if all else fails, just use leftover black coffee. If you want an OUTSTANDING recipe to use some leftover coffee, although it should be hot I think, go to the website for Ina Garten and find the Chocolate Cake called “Beatty’s Chocolate Cake”. I don’t usually use the frosting to go with it because I will NOT use raw egg. I used to think the whole salmonella thing with raw eggs with a lot of nonsense. However, about 20 years ago a friend told me about her husband’s grandfather, an old country farmer who had likely been exposed to every germ and bacteria known to mankind and developed an immunity. One day he became ill. Doctor thought it was the flu. He continued to go downhill and by the time the family took him to the hospital, he was SO ill it was too late for any antibiotic to work. They discovered he had salmonella due to a broken egg and he didn’t clean in his kitchen properly thus spreading the bacteria. He died. I figured if HE can die, someone who should have been immune to almost everything on a farm, than anyone can. I’ve never used raw eggs since. And I used to be someone who LOVED to lick the beaters, the bowl, everything. No longer.

Hi Abbi, I recommend keeping it close to frozen as it loses its stability once it begins to thaw.

Hello! This looks delicious and I am hoping to make some sort of coffee pie for a pie contest this Sunday at church. Does this have to be served frozen? I won’t have access to a freezer, only a cooler. Thanks so much!!

Hi Shar, just omit the coffee extract!

Hi Ninpfan, when a recipe calls for whipped cream, do not use canned whipped cream – it will not hold its shape and is only usable as garnish only. I would recommend whipping heavy whipping cream into stiff peaks and adding some powdered sugar to it for sweetness. And yes, for stability you would want to add in some gelatin as regular whipped cream won’t be able to hold all that weight.