
Recipe Roundup
Celebrate with Cold Brew Recipes
Celebrate the 4th of July in buzzy style with our favorite cold brew recipes for any outdoor party made with Chameleon Cold-Brew Coffee Concentrate.
PEACH & COLD BREW SHANDY
Made with Chameleon Cold-Brew Vanilla Coffee Concentrate

Ingredients
- 2 peaches
- 1 cup water
- 1 tablespoon lemon juice
- 1 cup Chameleon Cold-Brew Vanilla Coffee Concentrate
- 2 cups ginger beer
Instructions
- To make peach nectar, bring a pot of water to a boil.
- Cut a shallow “x” into the bottom of each peach then drop into boiling water for 30 – 45 seconds until skin begins to peel off at “x.”
- Remove peaches from boiling water and place in a bowl of ice water to stop them from cooking.
- Once cool, peel skin off peaches and discard pits.
- Blend peach flesh with lemon juice and water until smooth then cover and refrigerate until ready to use. Stir when ready to use.
- For each Summer Shandy, stir together ¾ cup peach nectar and 2 tablespoons Chameleon in a glass.
- Fill glass with ice and top peach mix with ½ cup ginger beer and a slice of lemon.
GOLDEN MILK LATTE ICE CREAM SANDWICHES
Made with Chameleon Cold-Brew Vanilla Coffee Concentrate

Ingredients
Ice Cream Ingredients
- 1⁄2 cup Chameleon Cold-Brew Vanilla Coffee Concentrate
- 1 cup coconut milk, full fat
- 2 tsp turmeric
- 1 tsp ground ginger
- 1 tsp cardamom
- 1⁄2 tsp cinnamon
- 1⁄2 tsp black pepper
- pinch sea salt
- 5 bananas, frozen
Raw Brownie Ingredients
- 1 1⁄2 cups dates, pitted
- 1 cup walnuts
- 1⁄2 cup almonds
- 1⁄4 cup cacao powder
- 1⁄4 tsp sea salt
Instructions
- Over medium heat, combine all ice cream ingredients except bananas and bring to a simmer. Remove from heat and refrigerate until cold.
- Line 3 loaf pans with parchment paper.
- Divide & smooth into two lined loaf pans and freeze until firm.
- In food processor, blend all bar ingredients until they are uniform consistency, no large chunks.
- Press half of the bar mixture in your lined loaf pan. Place a layer of parchment on top of that, then press the other half of mixture on top, creating 2 layers of brownies. Refrigerate until chilled.
- Once ice cream is frozen, peel off parchment from all three loaf pans and place ice cream between bars.
- Cut into squares and enjoy!
COLD BREW SMOKED TEXAS TACOS
Made with Chameleon Cold-Brew Black Coffee Concentrate

Ingredients
- 1 – PRE Chuck Roast, patted dry
- 1⁄4 cup liquid smoke
- 1⁄4 cup Chameleon Cold-Brew Black Coffee Concentrate
Rub:
- 1TBSP salt
- 1TBSP pepper
- 2TBSP ground coffee
- 2TBSP brown sugar
- 1TBSP mustard powder
- 1TBSP garlic powder
Toppings:
- 1 red onion, thinly sliced
- 1 bunch cilantro, chopped
- Cold Brew BBQ: 1⁄2 cup favorite BBQ sauce + 1 TBSPChameleon Cold-Brew Black Coffee Concentrate
Instructions
- Preheat oven to 250 degrees.
- Line baking sheet with parchment paper.
- Mix together all the rub ingredients in a small bowl.
- On the parchment lined baking sheet, rub the seasoning all over the rub so that no meat or “red” is showing.
- Pour liquid smoke and cold brew onto the baking sheet to create a “puddle.” Place the chuck into the puddle, so it’s surrounded by the liquid.
- Cover tightly with foil wrapped around the whole baking/roast sheet at least twice.
- Bake in 250 oven for 3 1⁄2 hours, remove foil and bake uncovered for the last 30 minutes.
- Remove and let cool for 5 minutes before slicing.
- Slice to desired thickness for tacos.
- Top with red onion, cilantro, and cold brew BBQ.
MARINATED STEAK SALAD WITH COLD BREW VINAIGRETTE
Made with Chameleon Cold-Brew Black Coffee Concentrate

Ingredients
- 1 – PRE Sirloin Steak, patted dry
- 1⁄2 cup tamari
- 1 tsp salt
- 1 tsp freshly grated ginger
- 1 lime, juiced
- 1⁄2 cup Chameleon Cold-Brew Black Coffee Concentrate
Dressing:
- 1⁄4 cup olive oil
- 1⁄4 tsp salt
- 1 – 1 inch piece fresh ginger, grated
- 2 limes, juiced (1÷4 cup)
- 1⁄4 cup cold brew coffee
- 1TBSP maple syrup
Salad:
- 2 cups red kale, chopped
- 1 cup purple cabbage, chopped
- 1 cup green cabbage, chopped
- 1⁄4 cup slivered almonds
- 1⁄4 cup shredded carrots
- 2 – 3 red radishes, thinly sliced
Instructions
- Place all marinade ingredients into a bowl and whisk to combine.
- Place steak in the marinade.
- Cover and put in refrigerator for 30 minutes.
- While you wait, prep all the ingredients for dressing and salad.
- For dressing: place all ingredients into bowl, whisk to combine, set aside.
- Assemble all elements of salad, except almonds and radishes, in a bowl and toss.
- On stovetop, preheat a cast iron (or regular) skillet to medium-high heat.
- When skillet is hot, put marinated steak on the skillet.
- For medium rare, cook 4 minutes on each side. Flip only once. Set aside for 2 – 3 minutes to rest.
- Toss each salad with 2 – 3 tablespoons of dressing.
- Slice steak against the grain and place on top of the salad.
- Garnish with sliced almonds and radishes. Enjoy!
COLD BREW MARINADE FOR SKEWERS
Made with Chameleon Cold-Brew Black Coffee Concentrate

Ingredients
- 3 cloves garlic, shaved or minced
- 1 cup Chameleon Cold-Brew Black Coffee Concentrate
- 1⁄2 cup red wine vinegar
- 1⁄4 cup brown or coconut sugar
- 1⁄4 cup olive oil
- 2 tsp sea salt
- 2 tsp cracked black pepper
Instructions
- Combine all ingredients in a zipper bag and shake to mix.
- Add your 2” chunks of grillable items to marinade for about 2 hours (for vegetables) and 2 hours up to overnight for meat.
- Before you’re about to grill, soak skewers in water 15 minutes to prevent burning.
- Skewer your chunks and grill 7 minutes on each side or until cooked through.
- If you want a dipping sauce, boil remaining marinade + 1⁄4 cup more sugar about 15 minutes until it reduces by about half.
- Serve alongside skewers.
COLD BREW BBQ SAUCE
Made with Chameleon Cold-Brew Black Coffee Concentrate

Ingredients
- 1 cup ketchup
- 1 cup Chameleon Cold-Brew Black Coffee Concentrate
- 1⁄4 cup apple cider vinegar
- 1⁄2 cup brown sugar
- 2TBSP molasses
- 2TBSP chili powder
- 2 tsp sea salt
- 2 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- *Optional for spicy: 1⁄2 tsp cayenne powder
Instructions
- Simmer all ingredients in a small saucepan for about 15 – 20 minutes until it reduces and becomes thicker, stirring occasionally.
- Serve over grilled vegetables and meats or use when slow cooking!
- Can be refrigerated for about a month (if you don’t just eat it by the spoonful like we did!).
Show us how you celebrate the holiday with Chameleon by tagging @ChameleonColdBrew on Instagram. Find more recipe inspiration for your 4th of July party on our website and find all the cold brew you need on our online store locator.