Cold brewed for low acidity with fabulous coffee taste, I first had locally made Chameleon Cold Brew at the TechMunch food bloggers conference held at Whole Foods headquarters in Austin during SXSW earlier this year. Hopefully, they will be more widely available soon. But if you live in the Austin area, check out their website for availability and grab some. I am not much of a coffee drinker but this stuff is delicious and so convenient for the occasional caffeine fix. I do love White Russians and was struck by inspiration today to concoct another Kahlua recipe using Chameleon. If you only have ground coffee or even instant go here for my original recipe. But if you are lucky enough to have Chameleon, try the recipe below.
1 Cup brown sugar
1 Cup water
1 16 oz bottle Chameleon Cold Brew
2 Cups vodka
1 Tablespoon Vanilla (I prefer Danncy’s Mexican Vanilla)
Bring brown sugar and water to a boil. Take off heat, add bottle of Chameleon and let cool. Add vodka and vanilla. Pour into a clean container. Makes a little over 5 cups so you will have a little left over if you use a litre bottle. If you can stand it, let it age in a cool dark place for two weeks for maximum flavor.