Cold Brew with Yuzu Lemongrass Infusion

Preparation

1. Prepare lemongrass: Bruise dried lemongrass stalks with the back of a knife and cut into 2-inch pieces
2. Combine ingredients: In a large jar or cold brew maker, combine coarse ground coffee and prepared lemongrass
3. Add water: Pour room temperature filtered water over coffee and lemongrass mixture, stirring gently to ensure all grounds are saturated
4. Steep: Cover and refrigerate for 12 hours
5. Strain: Filter through fine-mesh strainer lined with cheesecloth or coffee filter, removing all grounds and lemongrass
6. Add yuzu: Stir in yuzu juice and zest into the cold brew concentrate
7. Serve: Pour over ice, dilute with water or milk to taste, and sweeten with simple syrup if desired

• If yuzu is unavailable, substitute with equal parts lemon and lime juice plus a pinch of orange zest
• Fresh lemongrass works too - use 3 stalks and muddle gently before adding
• The concentrate keeps for up to 1 week refrigerated
• Start with less yuzu and adjust to taste - it can be quite potent
• For a creamier version, add a splash of coconut milk