Blackberry Sage Cold Brew Oat

Blackberry Sage Cold Brew with Oat Cream is the drink I always pull out when I want to wow a guest or treat myself to something a bit more enchanting than your standard iced coffee. The juicy burst of blackberries and grounding note of fresh sage make this cold brew genuinely unique, while the pillowy oat milk foam turns it into a luxurious café-style treat you can whip up at home without any fancy gear.

I first tried something similar at a trendy café downtown and instantly knew I had to recreate it. Now, it is my signature summer sip, and every gathering feels a little extra special when I serve this.

Ingredients

• Coarsely ground dark roast coffee: Gives a bold backbone and stands up to the fruit. Choose whole beans and grind them just before brewing if possible for maximum freshness
• Cold filtered water: Ensures a clean tasting base with no odd flavors. Use fresh filtered or spring water for the best result
• Fresh blackberries: Bring juicy sweetness and a pop of color. Choose berries that are plump and deep in color without any mushy spots
• Fresh sage leaves: Add an earthy aromatic twist. Look for leaves that are bright green and not wilted
• Barista-style oat milk frothed into a rich foam: Requires a full-bodied plant milk to create that decadent top layer. Pick an oat milk labeled as barista blend for best texture
• Maple syrup: Gives gentle sweetness and depth. Go for the pure real thing, grade A dark if possible
• Ice cubes: Chill and dilute just enough for a refreshing sip. Clear cubes look prettiest in the glass

Step-by-Step Instructions

Prepare the Cold Brew:

Combine one cup of coarsely ground dark roast coffee with four cups cold filtered water in a large jar. Stir very gently to make sure all the grounds are moistened then cover and refrigerate for twelve hours. This long steep makes a brew that is smooth and bold without bitterness

Muddle the Blackberries and Sage:

In a bowl or wide glass muddle one cup fresh blackberries with two whole sage leaves and one tablespoon maple syrup. Press firmly so the berries release all their juice but leave some texture. This fruity herby mash is the flavor core

Strain the Cold Brew:

After chilling strain the cold brew through a fine mesh sieve or coffee filter into a clean pitcher. Go slowly to avoid sediment. You want a clear smooth concentrate as your base

Build the Drink:

In each glass add a good handful of ice cubes and divide the muddled blackberry sage mixture. Spoon it into the bottom so every sip will soak up berry flavor

Pour and Froth:

Pour your cold brew concentrate over the prepared glasses ice and fruit dividing evenly. In a separate container froth one cup barista-style oat milk with the remaining tablespoon maple syrup. You can use a handheld frother or shake in a jar. Froth until thick and foamy but not stiff

Finish and Garnish:

Spoon or pour the creamy oat foam on top of each glass. To finish garnish with a fresh sage leaf and a few extra blackberries for a beautiful touch

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I have a soft spot for the sage in this recipe You would not think of putting sage in coffee but its sophisticated aroma makes the whole drink feel elevated and always reminds me of garden brunches with friends last spring

Storage tips

Store any leftover cold brew concentrate in an airtight jar in the refrigerator for up to four days It is best to keep the muddled blackberry mixture separate and prep the oat foam fresh each time to keep everything tasting bright and creamy. If you make more than one serving prep all the glasses but only froth oat milk when ready to enjoy This ensures you get that signature silky top with every pour

Ingredient substitutions

If blackberries are not in season try using raspberries for a similar burst of tartness Though sage is such a distinctive herb here fresh mint also makes a lovely aromatic swap Almond or coconut milk works but will not froth quite as luxuriously as oat milk. Agave syrup or honey can stand in for maple syrup if needed just adjust to your preferred sweetness

Serving suggestions

This cold brew is made for slow mornings by the window or warm afternoons on the patio It pairs especially well with lemony pastries or seeded toast I love bringing out this beautiful drink at brunch or using it as a grown up alternative to sweet sodas at picnics The layered look in each glass always gets a wow and it tastes just as good as it looks

Cultural or historical context

Cold brew coffee dates back centuries with roots in Japanese-style slow drip and classic New Orleans chicory blends. Today fruit and herb infusions give those traditions a fun twist. Oat milk is a newer staple for café lovers who want creaminess without dairy blackberries and sage add a farmstand feel and a gentle nod to classic summer flavors

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Enjoy this enchanting drink that brings a touch of the café to your home!

Frequently Asked Questions

→ How long should the coffee steep for a smooth flavor?

Let the coffee and water mixture steep for about 12 hours in the refrigerator for the best smoothness and reduced bitterness.

→ Can I use regular oat milk instead of barista-style?

Barista-style oat milk froths better for a creamy foam, but regular oat milk can also work if frothed vigorously.

→ Do frozen blackberries work as well as fresh?

Frozen blackberries can be used in place of fresh and will still impart a vibrant color and flavor to the drink.

→ What is the purpose of sage in this drink?

Sage adds a subtle herbal note that pairs well with blackberries and balances the richness of coffee and oat cream.

→ Is it possible to make this drink ahead of time?

You can prepare the cold brew and blackberry-sage mix in advance. Froth the oat cream and assemble just before serving.