A Good Recipe

Authentic Dutch

A Good Drink

Homemade Cold
Brew Coffee

  • Goods

    Snack +
    Coffee Good

  • Time of Day

    of Day

  • Flavors

    Cinnamon, Honey,
    and Strawberries

The Pairing

This Pairing is a very special and bitter sweet one, and we'd like to dedicate it to Alex's Opa (dutch grandpa) who passed away on easter. Stroopwafels are a dutch treat that Alex's mom would make for special occasions, and it was Opa's absolute favorite. Today is his memorial service, and this one goes to him. We love you Opa. Now, into the pair! The Cold Brew was mellow and the Stroopwafels are uber snackable, and the two make for a good pair to take on the go. The wafel is lightly crunchy and the stoop is cinnamon-sweet, it has a thick consistencey similar to honey, and the cold brew helps wash it down, as well as brighten the natural stroop flavors. The great thing about cold brew coffee is that it's low in acidity and that makes the mouth-feel very mellow. It's a great drink to have any time of the day.

Authentic Dutch

  • Total Time

    2 Hours and 30 Minutes

    Recipe Source

    Goedhart Family Recipe


    3 pkg of dry yeast

    2 eggs

    1 lb butter (softened)

    1 ½ Cups brown sugar

    1 tsp cinnamon

    7 Cups flour

Step 1

Make the Wafels

Cream eggs, butter, brown sugar, and flour in a large bowl. Mix yeast with a small amount of warm water. Add yeast mixture to creamed mixture. Knead for 5 minutes. Cover dough and set aside for 10-15 minutes to rise.

Step 2

Make the Filling

Combine 1 1/2 cups stroop, 1 lb brown sugar, and 1 cube butter. Heat mixture in microwave until ingredients become liquid when stirred. Reheat as necessary when making the wafels.

Step 3


To assemble: Preheat a pizelle iron (this is a dutch thing). Roll the dough into small balls (ping pong size). Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the wafels are golden brown. The wafel will puff up a little due to the yeast.

Step 4

Add the stroop

Carefully remove with a knife and place on a flat surface. Place your hand on top of the wafel and split in half horizontially while they are still warm (if it's too hot, use a potholder to hold the wafel). Slice the wafel immediately otherwise they will break. Place a generous size dollop of filling on the bottom part of the wafel, replace the top part and gently push down on it so that the filling sreads. Pick up carefully, and put on a rack to cool off. Continue until all dough has been used.


now for the drink...

Homemade Cold
Brew Coffee

  • Coffee Recommendation

    Augies Ethiopia Koke Coop Honey

    • Origin

      Ethiopia Yergacheffe


      Hierloom Varietal
      Honey Process


      Peach, Strawberry,
      and Black Tea

Step 1


You're going to want to start making the toddy 12 hours in advance of when you want to drink it. We recommend starting at 8pm in the evening, to have some coffee first things in the morning. First, insert the stopper into the outside bottom of the brewing container; then, dampen the filter and insert it into the inside bottom of the brewing container.

Step 2

First Pour

Add 236 ml (1 cup) of water into the bottom of the Toddy brewing container and 177 ml (6 oz.) of ground coffee. Slowly pour 708 ml (3 cups) of water over the grounds, in a circular motion. Then, add the remaining 177 ml (6 oz.) of ground coffee.

Step 3

Final Pour

Finally, wait 5 minutes and slowly add 708 ml (3 cups) of water. Do not stir (stirring the bed of grounds can result in a clogged filter). Lightly press down on the topmost grounds with the back of a spoon to ensure all grounds get wet. We recommend covering the top of the vessel with plastic wrap.

Step 4

Waiting Time

Brew Steep your coffee grounds for 12 hours to create a smooth, rich flavor. Filter Remove the stopper and let your coffee concentrate flow into the glass decanter - stays fresh for up to 2 weeks in your refrigerator. Also, don't forget to dilute the coffee with water 1:1.


Enjoy the pair

Thanks for reading.

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