Blackberry Sage Cold Brew Recipe

Introduction

This blackberry sage cold brew offers a fresh and fruity twist on your everyday coffee. Bursting with juicy berries and aromatic sage, it’s topped with a creamy oat milk foam for an indulgent yet refreshing drink. Perfect for warm mornings or an iced afternoon treat.

Ingredients

• 1 cup coarsely ground dark roast coffee
• 4 cups cold water
• 1/2 cup fresh blackberries
• 6 fresh sage leaves
• 2 tablespoons maple syrup, plus more for frothing
• 1 cup barista-style oat milk
• Ice cubes

Instructions

1. Step 1: Combine the coarsely ground coffee with cold water in a large jar. Stir gently, cover, and refrigerate for 12 hours to brew the cold coffee.
2. Step 2: Muddle the fresh blackberries with sage leaves and 2 tablespoons of maple syrup to release the juices and oils. Divide the mixture evenly between two glasses.
3. Step 3: Strain the cold brew through a coffee filter or fine mesh strainer to remove the grounds. Discard the grounds.
4. Step 4: Fill each glass with ice cubes. Pour the strained cold brew over the muddled blackberry and sage mixture.
5. Step 5: Warm the oat milk slightly and whisk in additional maple syrup until smooth. Froth the oat milk using a frother or by shaking vigorously in a sealed jar.
6. Step 6: Spoon the oat milk foam over each glass. Garnish with remaining sage leaves and fresh blackberries for a beautiful finish.

Tips & Variations

• Use coarsely ground coffee to avoid bitterness and ensure smooth extraction.
• Try swapping sage for rosemary for a piney, herbal twist.
• Use honey or agave instead of maple syrup to vary the natural sweetness.
• Add a splash of lemon juice for a bright, citrusy note.
• Experiment with flavored oat milk like vanilla or brown sugar for extra depth.

Storage

Store the cold brew concentrate in an airtight container in the refrigerator for up to 1 week. The oat milk foam is best made fresh but oat milk itself can be kept refrigerated for several days. Muddled berries and sage mixture can be prepared a few hours in advance and refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without a frother?

Yes! Shake the warmed oat milk vigorously in a sealed jar or whisk by hand until it becomes foamy.

What’s the best oat milk for frothing?

Barista-style oat milk froths best due to added stabilizers designed for creamy foam.

Blackberry Sage Cold Brew Recipe

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★★★★★

4.7 from 56 reviews

This Blackberry Sage Cold Brew is a refreshing and aromatic twist on traditional cold brew coffee. Combining bold dark roast coffee with fresh blackberries and fragrant sage, sweetened naturally with maple syrup and topped with a creamy barista-style oat milk foam, it’s perfect for warm mornings or an iced afternoon pick-me-up.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 12 hours (steeping time)
• Total Time: 12 hours 10 minutes
• Yield: 2 servings 1x
• Category: Beverage
• Method: Cold Brewing
• Cuisine: American
• Diet: Vegan

Ingredients

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Cold Brew Coffee

• 1 cup coarsely ground dark roast coffee
• 4 cups cold water

Muddled Fruit & Herbs

• 1/2 cup fresh blackberries
• 6 fresh sage leaves (plus extra for garnish)
• 2 tablespoons maple syrup (divided)

Oat Milk Foam

• 1 cup barista-style oat milk
• 1 tablespoon maple syrup

Other

• Ice cubes as needed
• Extra blackberries for garnish

Instructions

1. Brew the Cold Coffee: Combine the coarsely ground dark roast coffee with cold water in a large jar, stir gently to mix, cover tightly, and refrigerate. Allow to steep for at least 12 hours to extract full robust flavor.
2. Muddle the Berries & Herbs: In a bowl or directly in serving glasses, muddle fresh blackberries with sage leaves and 1 tablespoon of maple syrup until the berries release their juices and the sage oils infuse the mixture. Divide this mixture evenly between two glasses.
3. Strain the Cold Brew: Using a coffee filter or fine mesh strainer, strain the cold brew concentrate into a clean container, discarding the grounds to ensure a smooth coffee base without sediment.
4. Assemble the Drinks: Fill each glass with ice cubes, then pour the strained cold brew coffee over the muddled blackberry and sage mixture, allowing the flavors to mingle as you pour.
5. Froth the Oat Milk: Warm the barista-style oat milk gently on the stovetop or in a microwave until slightly hot (not boiling), then whisk vigorously with 1 tablespoon maple syrup until a creamy foam forms.
6. Top with Foam: Spoon the foamed oat milk gently over each glass, creating a luscious creamy top layer. Garnish each drink with the remaining sage leaves and a few fresh blackberries for visual appeal and extra aroma.

Notes

• Use coarsely ground coffee to avoid bitterness in the cold brew.
• Steep the coffee for at least 12 hours to develop rich flavor.
• Muddling releases the berry juices and herbal oils for a complex taste.
• Warm oat milk froths better and yields a creamier foam.
• Maple syrup adds natural sweetness without refined sugars.
• Cold brew concentrate can be stored in the fridge up to 1 week.
• Foamed oat milk is best made fresh but can be refrigerated for a short time.

Keywords: blackberry cold brew, sage cold brew, cold brew coffee, oat milk foam, iced coffee drink, summer coffee recipe, barista style oat milk, natural sweetener coffee