Celebrate with Cold Brew Recipes

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

1. To make peach nectar, bring a pot of water to a boil.
2. 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.”
3. Remove peaches from boiling water and place in a bowl of ice water to stop them from cooking.
4. Once cool, peel skin off peaches and discard pits.
5. Blend peach flesh with lemon juice and water until smooth then cover and refrigerate until ready to use. Stir when ready to use.
6. For each Summer Shandy, stir together ¾ cup peach nectar and 2 tablespoons Chameleon in a glass.
7. 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

1. Over medium heat, combine all ice cream ingredients except bananas and bring to a simmer. Remove from heat and refrigerate until cold.
2. Line 3 loaf pans with parchment paper.
3. Divide & smooth into two lined loaf pans and freeze until firm.
4. In food processor, blend all bar ingredients until they are uniform consistency, no large chunks.
5. 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.
6. Once ice cream is frozen, peel off parchment from all three loaf pans and place ice cream between bars.
7. 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

1. Preheat oven to 250 degrees.
2. Line baking sheet with parchment paper.
3. Mix together all the rub ingredients in a small bowl.
4. On the parchment lined baking sheet, rub the seasoning all over the rub so that no meat or ​“red” is showing.
5. 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.
6. Cover tightly with foil wrapped around the whole baking/​roast sheet at least twice.
7. Bake in 250 oven for 3 1⁄2 hours, remove foil and bake uncovered for the last 30 minutes.
8. Remove and let cool for 5 minutes before slicing.
9. Slice to desired thickness for tacos.
10. 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

1. Place all marinade ingredients into a bowl and whisk to combine.
2. Place steak in the marinade.
3. Cover and put in refrigerator for 30 minutes.
4. While you wait, prep all the ingredients for dressing and salad.
5. For dressing: place all ingredients into bowl, whisk to combine, set aside.
6. Assemble all elements of salad, except almonds and radishes, in a bowl and toss.
7. On stovetop, preheat a cast iron (or regular) skillet to medium-high heat.
8. When skillet is hot, put marinated steak on the skillet.
9. For medium rare, cook 4 minutes on each side. Flip only once. Set aside for 2 – 3 minutes to rest.
10. Toss each salad with 2 – 3 tablespoons of dressing.
11. Slice steak against the grain and place on top of the salad.
12. 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

1. Combine all ingredients in a zipper bag and shake to mix.
2. Add your 2” chunks of grillable items to marinade for about 2 hours (for vegetables) and 2 hours up to overnight for meat.
3. Before you’re about to grill, soak skewers in water 15 minutes to prevent burning.
4. Skewer your chunks and grill 7 minutes on each side or until cooked through.
5. If you want a dipping sauce, boil remaining marinade + 1⁄4 cup more sugar about 15 minutes until it reduces by about half.
6. 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

1. Simmer all ingredients in a small saucepan for about 15 – 20 minutes until it reduces and becomes thicker, stirring occasionally.
2. Serve over grilled vegetables and meats or use when slow cooking!
3. Can be refrigerated for about a month (if you don’t just eat it by the spoonful like we did!).

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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.