{"id":1578,"date":"2016-08-16T09:25:15","date_gmt":"2016-08-16T13:25:15","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=1578"},"modified":"2016-08-16T09:25:15","modified_gmt":"2016-08-16T13:25:15","slug":"kopelani-blend-cold-brew-pie","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2016\/08\/16\/kopelani-blend-cold-brew-pie\/","title":{"rendered":"Kopelani Blend cold brew pie"},"content":{"rendered":"

\"Cold<\/p>\n

I am still obsessed with Kopelani blend. It has been my go to bean for cold brew for a few weeks. It makes the perfect cold brew, slightly sweet, rich, and heavenly. Kopelani translates to heavenly coffee, and I couldn’t think of a more appropriate name. Since I have been making Kopelani cold brew non stop, I thought it would be fun to make something with the cold brew. This coffee forward no bake pie has a Kopelani infused crust, cold brewed Kopelani inside, and ground Kopelani on top as a garnish. Layers of flavors and textures, all using this amazing coffee.<\/p>\n

I decided to make my own crust from scratch using chocolate graham crackers. I am so glad I did. Not only do the graham crackers lend a honey sweetness to the crust, but I was able to add ground Kopelani to the mix, and really make that crust pop. If you don’t want to make your own crust, you can use a store bought one. Truth be told, I actually had the Oreo pie crust in my cart at the grocery store, but at the last minute decided to make my own.<\/p>\n

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Kopelani graham cracker crust<\/div>\n
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Author: Jocelyn Freeman<\/span><\/div>\n
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Ingredients<\/div>\n