Lee's Cold Brew w/ Sweet Cream

Lee's Cold Brew

Cafe Au Lait

Brewed (Coffee of the Day)

Lee's Taro Coffee

Lee's Sea Salt Coffee

Lee's Coffee Mocha (Iced/Hot)

Lee's Biscoff Coffee

Lee's Banana Coffee

Filtered Coffee (Iced/Hot)

Salted Caramel

Triple Shot

Vanilla

Original

Lee's Coffee Iced/Hot Latte

Banana Leaf Pork Roll

Fried Pork Roll

Shrimp Wrapped Potato

Shrimp Cakes Wrapped in Green Rice Cake

Spring Roll - Veggie

Spring Roll - Shrimp

Spring Roll - Pork & Shrimp

Spring Roll (fresh, rice-paper wrapped)

Macaron

In a clean 1‑liter (or larger) jar or pitcher, add 1 cup coarsely ground coffee. Pour 4 cups cold filtered water over the grounds, making sure all grounds are saturated. Stir once gently to ensure even wetting.

Combine and steep

Cover the jar and steep at room temperature or in the refrigerator for 16 to 20 hours. Longer steep (up to 24 hours) yields a stronger, more concentrated brew; 16 hours is a good balance.

After steeping, strain the coffee through a fine mesh sieve lined with a double layer of cheesecloth, a nut-milk bag, or a paper coffee filter. Pour slowly and allow the concentrate to drip; you should end up with roughly 3 to 3.5 cups of cold brew concentrate. Discard grounds or compost them.

Transfer the cold brew concentrate to a sealed container and refrigerate until ready to use (keeps 7–10 days refrigerated).

Chill a medium mixing bowl. Pour 3 cups heavy cream and 1 cup whole milk into the bowl. Add 2 tsp vanilla extract and 3 tbsp simple syrup (adjust sweetness to taste).

Mix sweet cream base

Using a hand mixer or whisk, whisk the mixture for 30–60 seconds until slightly thickened but still pourable — you want a velvety pourable cream, not whipped peaks. Alternatively, for an ultra-smooth texture, combine ingredients in a jar and shake vigorously for 30–45 seconds.

Taste and adjust sweetness or vanilla, then refrigerate the sweet cream until cold. It will thicken slightly in the fridge; stir gently before using.

Pour 1 cup cold brew concentrate over the ice. If the concentrate is very strong, dilute with 2–3 tbsp cold water, or reduce concentrate amount to taste. Stir once.

Gently pour or float 1/4 cup sweet cream over the top of the cold brew. The cream should form a layer and gradually cascade into the coffee when stirred.

Optional: lightly dust the top with ground cinnamon or cocoa to garnish. Serve with a straw or stirrer so the drinker can mix to taste.

Store any leftover sweet cream refrigerated for up to 5 days. Use cold brew concentrate within 7–10 days.

coarsely ground coffee (medium-dark roast)

cold filtered water

heavy cream

whole milk

vanilla extract

simple syrup (1:1 sugar to water) or liquid sweetener

cold brew concentrate

ice cubes

sweet cream

optional: ground cinnamon or cocoa (garnish)

Place 1 cup coarsely ground coffee in a clean large jar or pitcher. Pour 4 cups cold or room-temperature filtered water over the grounds, ensuring all grounds are saturated. Stir gently for 10–15 seconds to make sure dry pockets are gone.

Combine coffee and water

Cover the jar with a lid or plastic wrap and steep at room temperature for 16 to 20 hours (12–24 hours acceptable). For a brighter cup, aim for the lower end of the range; for a stronger, more concentrated flavor, aim toward 18–20 hours.

Steep

After steeping, set a fine-mesh sieve over a bowl or another pitcher and line the sieve with cheesecloth (doubled) or use a nut milk bag. Pour the steeped mixture through the lined sieve to separate most of the grounds. Allow the liquid to drain; gently squeeze the cheesecloth or bag to extract remaining liquid from the grounds.

First strain

For a clearer concentrate, strain the liquid a second time through a clean fine-mesh sieve lined with a fresh piece of cheesecloth or a coffee filter. Transfer the finished cold brew concentrate to a sealed container and refrigerate. Concentrate will keep 7–10 days cold; optimal within 3–5 days.

Second strain (optional for clarity)

Fill a tall glass with about 6 ice cubes.

Pour 1/2 cup cold brew concentrate over the ice.

Add 1/2 cup cold water or milk (dairy or plant) to dilute to drinking strength. Adjust ratio to taste — use more concentrate for stronger coffee or more water/milk for a milder drink.

Stir in 1 tablespoon simple syrup or other sweetener, and a small pinch of salt if desired to enhance sweetness and round flavors. Taste and adjust sweetener or dilution.

Serve immediately. Leftover concentrate: keep refrigerated in a sealed container for up to 10 days.

Grind size: use a coarse grind (similar to raw sugar) to avoid over-extraction and a muddy cup. If your coffee tastes grassy or under-extracted, try a slightly finer grind or increase steep time slightly.

Ratio adjustments: the recipe uses a 1:4 coffee-to-water ratio by volume to make a ready-to-drink-style concentrate. For a stronger concentrate, increase coffee to 1.25 cups per 4 cups water, then dilute when serving.

Sweeteners and flavorings: add vanilla, cinnamon, or a splash of cream for variation. If using flavored syrups, stir into the concentrate before adding ice to dissolve evenly.

cold or room-temperature filtered water

cold water or milk (dairy or plant)

simple syrup or sweetener

optional pinch of salt

large jar or pitcher with lid

fine mesh sieve and cheesecloth or nut milk bag

measuring cup

Brew 1 cup of strong coffee (or pull two single shots of espresso, ≈ 2–3 fl oz). Aim for a concentrated brew so the final drink is coffee-forward when combined with milk.

Brew

If your brewed coffee is very strong and you prefer a slightly milder strength, add up to 1/4 cup hot water to adjust to taste.

Pour 1 cup whole milk into a small saucepan and heat over medium-low until it reaches 150–160°F (warm and steamy, small bubbles forming at the edge). Do not boil. Remove from heat.

Heat milk on stove

Froth the heated milk using your preferred method: a handheld milk frother (20–30 seconds) or a french press (pump the plunger vigorously 8–12 times). If you have a steam wand, create velvety microfoam. You want silky steamed milk with a light layer of foam on top (about 1–2 Tbsp). If using extra milk to stretch, add up to 1/4 cup cold milk before frothing.

Froth

Preheat a 10–12 fl oz mug by rinsing with hot water, then empty it.

Pour the brewed coffee or espresso into the warmed mug, filling roughly half to two-thirds of the cup (about 1 cup coffee).

Hold back the foam with a spoon and pour the steamed milk into the coffee slowly, filling the mug to the top. Aim for approximately a 1:1 ratio of coffee to milk (coffee ~1 cup + milk ~1 cup). Spoon the remaining foam on top (about 1–2 Tbsp).

Taste and sweeten if desired: stir in 1 tsp granulated sugar or simple syrup, or to taste.

Sprinkle a pinch (about 1/4 tsp) of ground cinnamon or cocoa powder on top as a garnish, if desired.

Serve immediately while hot. Enjoy with a biscotti or pastry if desired.

strong brewed coffee or espresso

hot water (for adjusting strength, optional)

milk for stretching/frothing (extra, optional)

granulated sugar or simple syrup

ground cinnamon or cocoa powder

Measure 0.5 cups (about 60–65 g) of fresh whole coffee beans. Grind to a medium grind appropriate for drip brewing — similar to granulated sugar. A consistent grind ensures even extraction.

Measure and grind beans

Pour 0.5 cups of filtered hot water into the empty coffee carafe and run it through the filter into the sink (or pour over the filter if using a manual brewer) to warm the carafe and remove any paper taste. Discard the rinse water and place the rinsed filter in the brew basket.

Preheat equipment and rinse filter

Place the freshly ground coffee into the prepared filter, leveling the bed with a gentle shake or tap so the grounds are even.

Add grounds

Bring 4 cups (about 960 ml) of filtered water to 195–205°F (90–96°C). If you don't have a thermometer, heat to just off a rolling boil, then wait 30 seconds.

Heat brewing water

Start the brewing cycle (if using an automatic drip machine) or, for manual pour-over, begin by pouring about 80–100 ml of hot water in a circular motion to saturate the grounds (bloom) and wait 30–45 seconds. Continue pouring in steady concentric circles, keeping the water level consistent until you have poured the full 4 cups. Total contact time for pour-over should be about 3.5–4 minutes; auto-drip will complete on its own.

Once brewing completes, remove the filter and discard wet grounds. Swirl the carafe gently to homogenize the brew. Pour into cups and offer milk, sugar, or flavored syrup on the side.

Serve

Serve brewed coffee immediately for best flavor. If holding, use a preheated thermal carafe and consume within 30–45 minutes to avoid bitter, over-extracted taste from prolonged warming.

Storage/holding

Offer milk, cream, sugar or syrup alongside the brewed coffee. Add 2 tbs milk or cream, 1 tsp sugar, or 1 tsp syrup per cup, or to taste. Stir and taste-adjust before serving.

fresh whole coffee beans

filtered water (for brewing)

filtered water (for preheating carafe and rinse)

coffee filter (paper or permanent)

milk or cream

sugar or sweetener

flavored syrup

Rinse, peel and dice 1 cup taro root into roughly 1/2-inch pieces. Work carefully: taro can be slightly slippery.

Prepare taro

Place diced taro and 1.5 cups water in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until taro is very tender and breaks easily with a fork, about 15–20 minutes.

Simmer taro

Once taro is tender, use an immersion blender (or transfer to a blender) and puree the taro with the cooking liquid until smooth. Return the puree to the saucepan, add 1/2 cup granulated sugar, 2 tablespoons brown sugar, 1 teaspoon vanilla extract, and a pinch (1/4 tsp) salt. Simmer gently over low heat, stirring often, until the mixture thickens to a syrup-like consistency, about 6–8 minutes. Taste and adjust sweetness. If too thick, add 1–2 tablespoons water to reach pourable syrup texture.

Make syrup

For an ultra-smooth syrup, pass the taro syrup through a fine-mesh sieve into a jar, pressing solids to extract flavors. Discard solids. Let cool to room temperature. The syrup will keep in the refrigerator for up to 5 days.

Strain (optional)

Brew 1 cup very strong coffee or pull 1 cup (8 fl oz) of espresso-strength coffee. If using espresso, you may dilute slightly with hot water to reach 1 cup. Keep the coffee hot while preparing the drink.

Fill a 16-ounce glass with 1 cup ice. Pour 2–3 tablespoons of the prepared taro syrup over the ice (adjust to taste). If using taro powder for extra color/flavor, stir 1 tsp taro powder into the syrup before pouring. Add 1 cup cold milk. Slowly pour 1 cup strong coffee over the milk to create a layered look, if desired. Stir gently to combine everything. Taste and add 1 tablespoon sweetened condensed milk if you prefer richer sweetness. Top with a dollop (about 2 tablespoons) of whipped cream and a sprinkle of toasted sesame seeds or crushed roasted peanuts as garnish (optional).

Assemble iced taro coffee (cold)

In a heatproof mug, combine 2–3 tablespoons taro syrup with 1 cup hot strong coffee. Stir until the syrup dissolves. Warm 1 cup milk and froth if desired; pour milk into the mug and stir gently. Add sweetened condensed milk to taste, and top with whipped cream and a sprinkle of sesame seeds or nuts if desired.

Assemble hot taro coffee (hot)

Serve immediately. For iced, include a straw and a long spoon to mix. For hot, serve with a small spoon. Refrigerate any leftover taro syrup separately and reheat or use cold as needed.

taro root (peeled, diced)

water (for simmering taro)

granulated sugar

brown sugar

pinch of salt

freshly brewed strong coffee (or espresso)

hot water (if diluting espresso)

whole milk (or milk of choice)

taro powder (optional, for extra taro flavor and color)

sweetened condensed milk (optional, to taste)

whipped cream (optional)

toasted sesame seeds or crushed roasted peanuts (optional garnish)

Measure 2 tablespoons coarsely ground dark roast coffee. Heat 12 oz water to just below boiling (200–205°F / 93–96°C). Brew the coffee using your preferred method for a 12 oz yield (recommended: pour-over or French press). If using pour-over, bloom with 30–40 g water for 30–45 seconds, then pour remaining water in steady concentric circles to produce a clean 12 oz cup. If using French press, steep 3.5–4 minutes then press and pour immediately.

Transfer the freshly brewed hot coffee to a warmed 12–16 oz cup. Leave space at the top for the salted cream topping (about 1–1.5 inches).

In a small chilled bowl, combine 1.5 oz heavy cream, 1 oz whole milk, 1 tsp granulated sugar, a pinch of fine sea salt, and 1 tsp vanilla extract. Stir to dissolve the sugar and salt.

Combine Ingredients

Using a small whisk or handheld frother, whip the cream mixture until it thickens to soft peaks — it should be pourable but hold a slight mound. This will take about 30–60 seconds with a frother or 1–2 minutes by hand. Do not overwhip into stiff peaks; the texture should be silky and floatable.

Whip to Soft Peaks

Gently spoon or pour the salted cream over the back of a spoon held just above the coffee surface so the cream floats on top instead of mixing in. Aim for a 1/2–3/4 inch layer of cream.

Float on Coffee

If using, very lightly sprinkle about 1/4 tsp extra sea salt over the cream to emphasize the salty-sweet contrast. Add a small pinch (about 1/4 tsp) of finely grated citrus zest for a bright aromatic note, if desired.

Serve immediately. To enjoy Lee's Sea Salt Coffee, sip through the salted cream to experience the creamy, mildly salted top with the hot coffee beneath. Stir gently if you prefer the flavors mixed.

coarsely ground dark roast coffee

water (near-boiling, 200–205°F / 93–96°C)

fine sea salt

extra sea salt (for sprinkling)

finely grated citrus zest (lemon or orange)

Pull two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 120 ml of very strong drip or French press coffee using double the usual grounds, then set aside while you prepare the rest.

Prepare espresso or brewed coffee

Combine the unsweetened cocoa powder and granulated sugar in a small heatproof bowl. Add 30 ml hot water and whisk vigorously until the cocoa is fully dissolved and the mixture is smooth and syrupy. This creates a chocolate concentrate that prevents grainy texture and blends evenly into milk and coffee.

In a small saucepan, combine the whole milk, half-and-half (if using), and the additional sugar (or simple syrup). Warm over medium-low heat until just below simmering (do not boil) while stirring to dissolve sugar, about 3–4 minutes. Remove from heat and stir in the vanilla extract.

If you prefer a frothy top for the hot version, either froth the warmed milk with a milk frother for 15–30 seconds or vigorously whisk to produce light foam. For an iced version, chill the milk briefly or use cold milk and skip warming.

In a pre-warmed mug, add the chocolate mixture. Pour the hot espresso (or strong brewed coffee) over the chocolate and stir until fully combined and smooth.

Pour the warmed milk into the coffee-chocolate mixture while holding back foam with a spoon; then spoon foam on top if desired. Taste and adjust sweetness with up to 1 tbs additional sugar or simple syrup to taste.

Garnish with a dollop of whipped cream and chocolate shavings or a light dusting of cocoa powder if desired. Serve immediately.

Fill a tall glass with ice cubes (about 1 cup). Add the chocolate mixture to the glass.

Pour the cooled or room-temperature espresso/strong coffee over the chocolate and stir until combined.

Add cold milk (and half-and-half if using) over the coffee-chocolate mixture. Stir again to combine. Taste and sweeten with additional simple syrup or sugar if desired (simple syrup blends more easily in cold drinks).

Top with whipped cream and chocolate shavings if you like. Serve with a straw.

hot water (for brewed coffee alternative)

unsweetened cocoa powder

hot water (to bloom cocoa)

half-and-half or heavy cream (optional for richness)

additional sugar or simple syrup

whipped cream

chocolate shavings or cocoa powder

Brew or heat strong coffee so it measures about 1 1/2 cups and is very hot. Use filtered coffee or espresso-strength brew for best flavor.

In a small saucepan over low heat, combine 2 tablespoons Biscoff spread and 1 tablespoon brown sugar. Stir continuously until the spread loosens and sugar dissolves, about 1–2 minutes.

Add 1 teaspoon ground cinnamon and 2 teaspoons finely chopped or crushed walnuts to the saucepan. Stir to incorporate and warm for 30 seconds to bloom the spices and nuts.

Pour the hot coffee into the saucepan, whisking vigorously (or use a small immersion blender) until the Biscoff spread fully emulsifies into the coffee and the mixture is smooth, about 20–30 seconds. Taste and adjust sweetness — add up to 1 teaspoon more brown sugar if desired.

While preparing the coffee base, combine 1 cup whole milk, 2 tablespoons heavy cream, and 1/2 teaspoon vanilla extract in a small saucepan or microwave-safe pitcher. Heat gently until hot but not boiling (about 150–160°F / 65–70°C).

Froth the warmed milk mixture using a milk frother, French press, or by vigorously whisking/shaking in a lidded jar until it doubles slightly and forms microfoam. If using a steam wand, create a velvety microfoam.

Spoon or pour approximately 1 cup of the brewed Biscoff-walnut coffee into a preheated 12–16 oz serving mug. Reserve about 1/2 cup of the coffee mixture if you prefer a stronger flavor for layering.

Slowly pour the frothed milk over the coffee, holding back foam with a spoon, then spoon the foam on top to create a layered latte texture.

If using whipped cream, dollop about 1/4 cup on top of the foam.

Sprinkle 1 tablespoon crushed Biscoff cookie (or Lotus biscuit) and 1 teaspoon toasted chopped walnuts evenly over the foam or whipped cream.

Warm 1 teaspoon Biscoff spread for 5–10 seconds in the microwave until fluid, then drizzle it in a thin stream over the top for a glossy, spiced caramel look.

Finish with a light dusting (about 1/8 teaspoon) of ground nutmeg and an optional pinch of extra cinnamon. Serve immediately.

strong brewed coffee (hot)

Biscoff spread (smooth)

ground cinnamon

instant (or finely ground) walnut pieces

crushed Biscoff cookie (or Lotus biscuit)

toasted chopped walnuts

Biscoff spread (warmed, for drizzle)

ground nutmeg (optional)

Brew 1 cup of strong coffee (or use 1 shot espresso + 1/2 cup brewed coffee). Keep it hot if you plan to make a warm drink, or cool to room temperature if making iced.

Brew and prepare

Peel the ripe banana and place it in a blender. Add 1 cup milk, 2 tablespoons vanilla yogurt, 1 teaspoon honey or maple syrup, and 1 teaspoon ground cinnamon.

Combine banana and liquids

If you want a stronger banana-coffee integration, add 1 teaspoon instant coffee or espresso powder to the blender. This deepens the coffee flavor without watering down the drink.

Add coffee notes (optional)

Blend the banana mixture on high for 30–45 seconds until completely smooth and slightly frothy. If the texture is too thick, add up to 2 tablespoons more milk and pulse again.

Blend until smooth

Pour the hot (or cooled) brewed coffee into a large mug or a heatproof glass. Slowly pour the banana blend into the coffee while stirring gently to combine. If using espresso shot separately, add it now and stir.

Combine with brewed coffee

For a hot Lee's Banana Coffee: serve immediately. Top with 2 tablespoons whipped cream (optional), a banana slice on the rim, and grate 1 teaspoon dark chocolate over the top. For iced: fill a tall glass with 1 cup ice, pour in the coffee, then add the banana blend and stir. Garnish the same way.

Lee's Cold Brew W/ Sweet Cream