Year Seven – Maple Cream Cold Brew

Happy Blogiversary!  It’s been seven years since I first started writing.  Hard to believe how fast the time goes by.  When I first started I was mainly writing all about nutrition and making sure to get accurate information out there.  Over the last couple of years I’ve transitioned a bit and while there’s still a little bit of setting the record straight (I am an Academy Media Spokesperson), there’s also quite a few recipe creations as well!

Looking Back

I’ve never been one to look at numbers per se, however, since transitioning to an actual website, they do the analysis for you.  My most popular nutrition related blog this past year was on the topic of Kids Eat Right and my most popular recipe released were my almond butter energy bites.  I really can’t make sense of why one post is more popular than others and I guess that’s why I don’t pay it any mind.  As I’ve said before, social media influences so much now, what trends based on a hashtag or what possibly gets retweeted is at the end of the day all that contributes to these numbers.  I’m not on social media enough  (maybe I should be?) to make an impact. 

Even though I’m working from home during quarantine I feel as though I’ve been working more. Not complaining, simply explaining. Additionally, I’m in front of a computer all day. I go to the kitchen for inspiration.  It’s where I spend most of my “off” time.  In the beginning not much creativity was flowing, however, in the last couple of weeks it’s what’s giving me life.  Grateful to have a job and know that I am privileged to have food. Today’s post is on celebrating another year, from where I’ve come to where I’m going!

A Few Highlights

1. In June I was selected to be an Academy Of Nutrition and Dietetics’ Media Spokesperson.  Over this past year I’ve done 30+ interviews on topics like diabetes, plant-based options, and some of the latest trends.  Honored to have been selected and continue to ensure accurate and up-to-date nutrition information is being passed on by THE nutrition experts, registered dietitians.  Excited to see what this next year has in store!
2. Every post has a recipe! Introductions with nutrition tidbits, but always a recipe that ties in what I’m talking about.  All of the recipes I created flowed naturally into what I was talking about.  More of that this next year!
3. No podcast, but a couple Facebook Lives as well as an Instagram (IGTV) video.  The podcast is something I still want to do, but in the meantime more videos to come and more improvements on the website. Print option and a ‘jump to recipe’ coming right up!
4. Last but not least, let me know what you want to hear about or see.  Without further ado, let’s celebrate with a recipe! 

Maple Cream Cold Brew

I bring you a sweet treat.  That’s right, a dietitian that writes/makes desserts.  There are many a post on added sugars, Chia Berry Jam, is a good one, however, today’s post is a celebration.  7 years writing a blog deserves a happy dance, a sweet treat, and a good old round of applause. 

• Coffee: Recommend cold brew for this recipe. It’ll be less acidic than iced coffee, although you could ice your coffee in a pinch.
• Heavy Whipping Cream: This really is the key to the cream/foam like Starbucks makes. While it is high in saturated fat, the fat helps to provide flavor. My encouragement is to watch your saturated fat intake for the whole day and not hyperfocus on any one food.
• Half and Half: Using both the whipping cream and half and half makes it not too heavy. You could use all whipping cream, however, I do find it actually too thick. The half and half gives it a little lighter feel.
• Maple Syrup: You could use honey here, but I do find it’s a bit harder to mix in (if you aren’t using the frother and/or blender). Maple also reminds me of fall and is my preferred sweetener here.
• Maple Extract: *Extra* and if you have, perfect. If not, no worries, it’ll still taste great!
• Vanilla Bean Paste: This is extra but pairs well with the maple, making it taste like Starbuck’s Sweet Cream Cold Brew, well this is my riff on it.
• Salt: Also not necessary, but the mix of sweet and salt every so often is nice (to offset too much sweetness).

Another reason to celebrate?  Just realized May 2000 is the year I graduated from my dietetic internship.  20 years as being a dietitian (22 in the field of nutrition), is a definite cause for celebration.  Might just have to go make another dessert 🙂

How To Make Maple Cream Cold Brew at Home:

Making Maple Cream cold brew at home is crazy easy! Even easier since I bought the cold brew coffee and it’s ready to go. You’ll simply combine all the other ingredients together and whip to make the cream. That’s it! The only downfall? While the whipped cream will stay in the fridge and could be reused, I found it was best enjoyed the day of. Here are a few ways to whip the cream:

• Blender: If you’re making up a lot to make these drinks for a few people, I’d say the blender is the way to go. Add all the ingredients to a small blender and blend for about 30 seconds until thick and creamy.
• Handheld Milk Frother: This method will take a little longer, however, it still works. You’re in essence creating whipped cream and that can take some time. Add all the ingredients to a jar or cup and use the handheld milk frother to whip until thick and creamy.
• Mason Jar: This is actually my favorite way, only because I usually make it just for myself. It’s how I make ‘fresh’ whipped cream for desserts, etc. Add all the ingredients to the mason jar and shake for ~2 minutes. Yes, it sounds like a long time, but it’s crazy how easy it is to do with just a little arm strength.

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