Exactly like in nature, Mesquite Cold Brew & Chiltepin Cold Brew rub up against each other.
Linda here with a Shout Out to Doug and Amy at EXO COFFEE – http://www.EXOCOFFEE.com- here in the Old Pueblo. Cold Brews work like magic medicine on the hot days of summer – and every day of the year. But to make a cold brew with the rare and wild chiltepin, and its nurse plant of choice, the Mesquite tree, takes the flavor experience to a whole new level.
Coffee and Chile is a delightful pairing.
Place 3/4 a cup of roughly ground coffee – like you would use in a french press in a one gallon container. I used a large ball jar.
Add three dried, red, wild harvested chiltepin peppers.
Crush them and pout the chile-coffee mixture into the ball jar.
Pour (non-boiled) water into the jar, and let it sit at room temperature for 24 hours. . (I used EXO Coffee from Mexico, wild harvested chiltepin).
At the 24 hour mark, strain into another bottle, using a clean cloth or filter. Chill in teh fridge, and add milk of your choice. NOTE: Cold brews have more caffeine than hot processed coffee.
This is what the coffee grounds and chiltepin look like. You could compost this.
Savor the Southwest: 
Great, I am a gardener and mother of two childern.
I do not like coffee very much but my honey love it and this was great for him to know.
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Anna – How wonderful that you are so inclusive of the taste of your Sweetheart – let that “honey” of yours know that I sweetened my cold brew with honey just in case he likes his a little sweeter. Thanks so much for reading our Savor Sisters Blog!
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This is great! Just followed the directions and have my cold brew brewing. So appreciate the chance to create this flavorful drink myself, it smells delicious. Great photos.
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Thank you so much Liz! I hope that it delighted your senses!
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