If you’re anything like me, your journey to digestive health has a long history of pointing the finger at the coffee you drink. It’s got caffeine and acid aplenty, and while unrelated to FODMAPs, are valid reasons your healthcare provider may have encouraged you to decrease or eliminate your intake. But this Pacific Northwest girl, living in Stumptown Coffee Roasters’ namesake city, just couldn’t imagine parting with such a magical elixir.
While I find I tolerate caffeine quite well, for some, decaffeinated coffee is the way to go. Be sure to check out Monash’s blog post all about it. For some, the acid content in their morning drip coffee is what does them in. Cold brew creates a lusciously smooth flavor, with up to 60% less acid than its drip counterpart.
The next hurdle for great Low FODMAP coffee is the creamer. Since we are able to make our cold brew more concentrated than what comes out of an electric coffee pot, the lack of true creaminess in most Low FODMAP milk options can be counteracted by adding a larger volume of it, without forfeiting a bold coffee flavor.
While this recipe does take a whole twenty-four hours from start to finish, the final product lasts up to two weeks in your refrigerator. I’ve made sure to have some on hand all summer - it’s great instead of hot coffee on sunny mornings, and is a refreshing pick-me-up for the sweltering afternoons.
You will need the following:
For the cold brew
8 oz freshly ground medium or light roast coffee beans
32 oz cold water
Fine mesh strainer
Cheesecloth OR lint-free kitchen towel
Large pitcher with lid
Large mixing bowl
For the vanilla syrup
1 cup water
1 cup sugar
1 tbs pure vanilla extract
Your favorite Low FODMAP milk (ie. lactose free half and half, rice milk, almond milk)
Start by adding the coffee grounds and water to your pitcher.
Mix together thoroughly, replace lid, and chill in the refrigerator for 24 hours.
The next day, line your mesh strainer with the cheesecloth/kitchen towel and begin to strain over the large mixing bowl. Be careful, this takes some time, and if you overfill, grounds can end up in the final product.
Pour the delicious liquid gold back into the pitcher and enjoy within two weeks.
For the Vanilla Syrup, heat the sugar, water and vanilla extract on low until the sugar is dissolved. Store in a mason jar in the refrigerator for up to 3 weeks.
To serve, take a 16oz cold tumbler, add 4 ice cubes, 8oz cold brew, 7oz Low FODMAP milk, and 2 tablespoons of vanilla syrup, shake or stir vigorously, and enjoy!
Hi, I'm Zoe - a novice blogger who happened to experience IBS symptom relief following a Low FODMAP diet. I adapt recipes for a happy tongue and a happy tummy!