The weather is getting warmer and cold drinks are making a comeback! Did you know you can make a cold brew out of saffron? Not only is it simple, but a long steep will also extract maximum nutrients and antioxidants from the saffron. We originally saw this recipe on NYT's T Magazine, and even had the chance to briefly chat with one of the recipe makers, Hannah Milman. Hannah has given us tips for variations and different add-ons that make this recipe so easy and fun.
10 to 15 saffron threads
1 liter filtered water
Add saffron threads to water and allow the infusion to steep 24-48 hours in the refrigerator (2 days will guarantee a richer infusion). You can serve at any preferred temperature.
Variations: try cold brewing with sap water (maple tree water) or coconut water.
Additions: honey or lemon citrus if desired, to taste.
Recipe credit: Camille Becerra, Hannah Milman, Atef Boulaabi