- Brew coffee. We are a Chock Full o’ Nuts household. Popping the seal on the can is intoxicating. The scent is a time machine back to my childhood when adults would make the coffee. Now it’s my turn to up your game.
- When it’s done brewing, pour half a cup into a sturdy glass tumbler and let it cool.
- Right before breakfast is served: pour the cooled coffee into a blender. Put one ice cube in and blitz for 30 seconds.
- Pour into a clear glass. What emerges is a frothy liquid the color of pale caramel. Slowly the drink will separate and an ombré will emerge. This is an optimal drinking condition: a bitter-icy-velvety beverage to accompany your Sunday morning Breakfast Genius.
Cold brew is fun, but you can do better (and faster!) Besides, you’ve gotta love a bev that has fashion credibility.