Coffee Kefir – Fancy Shmancy Coffee at home
I make a pot of tea in the evening, and sometimes have quite a bit left over. Rather than let it go to waste, I took to making “tea kefir“; mixing it with some water kefir for the kefirs second ferment. (Not the grains, just the finished kefir.)
It tastes great and the kefir acts as a preservative.
If you don’t have your own water kefir grains yet, you can pick them up here.
I don’t have leftover coffee very often, but when I did one day, I decided to give my tea solution a try with coffee. Coffee isn’t cheap enough to waste!
I had what my coffee maker calls 4 cups (but my coffee cup disagrees…it is only 2!).
I poured it in a large pickle jar (holds 8 cups), and let it cool.
I had water kefir finishing its first ferment so I strained it into the coffee.
After getting the water kefir re-brewing, I put a lid on the coffee kefir and left it to ferment for 2 days.
I admit, I did a taste test right away, and would have no problem drinking it immediately – but leaving it to ferment is the best way to get the most health benefits from the kefir.
Thanks to kefir magic, it is now safe to keep in the cupboard for long term storage (I have drank kefir after many months of storage). Just pop it in the fridge a couple hours before serving.
The amazing thing is…you DON’T need to add any sugar and it is already nicely sweetened from the kefir.
It’s yummy served with or without milk or cream.
You could add ice or crushed ice (it really already tastes like an expensive Iced Coffee!).
You could definitely make a stronger coffee for an espresso kefir.
I had to try it! To one glass of coffee kefir, I added 2 tsps. cocoa mixed well with a bit of milk (didn’t measure, but probably a few tbsps.), 1/2 tsp. maple syrup, and 2 drops vanilla extract.
Now I can store my leftover coffee in the cupboard.:)