The Clean Eating team’s latest obsession? Cold-brew coffees. Not only are they convenient (most come in single-serve bottles or in larger bottles that can be kept refrigerated), but they can also be used in a variety of ways. Champion barista and KRUPS ambassador Sam Lewontin suggests using cold brew in place of espresso in homemade iced lattes or in place of rum or whisky in nonalcoholic coffee cocktails shaken with lemon juice and honey. Stone fruits such as peaches, apricots and nectarines are also great summertime additions. If you’re feeling traditional, these can all be consumed hot too. Here are some of our favorites.
Chameleon Cold-Brew Caramel Coffee Concentrate
A hint of sweet caramel perks up this zero-sugar dark coffee that’s made from fair trade–certified and organic hand-selected beans from Central and South America.