Uploaded May 2021 | Updated September 2026, 2 hours ago
Cold infusion is an under rated technique which is simple, effective, can give you very pure flavours and the reduce bitterness of certain ingredients. These are really easy, convenient and delicious recipes!
In this video I show you four recipes using cold infusion -
Cold brew dashi
Cold brew Malawi Antlers tea
Cold infuse lavender granita
Cold infused orange and cardamom gin
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Introduction to cold infusion
0:24 Why & when to use cold infusion
2:17 Cold brew dashi Recipe
4:06 Cold infused tea (Malawi Antlers)
5:35 Cold infused lavender granita
7:15 Compound Gin - Orange, Cardamom & Black Pepper Gin
9:10 Outro
Malawi Antlers Tea is available from The Rare Tea Company - rareteacompany.com/products/malawi-antlers-white-tea
Recipes -
Cold Brew Dashi
5g Kombu (I use good quality Ma Kombu)
375ml Water
Combine the dashi ingredients and let them infuse at room temperature for one hour, then place in the fridge and allow to infuse for 12 hours. Then strain the dashi and use it in your recipes or as a light umami rich stock.
Cold Brew Malawi Antlers (or other tea)
3g Tea
400ml Water
Infuse in the fridge for 12 hours or more. Strain and drink over ice. I like to add a touch of honey.
Lavender granita - Cold infused
2.5g Dried lavender flowers
1g Butterfly pea flowers (optional)
250ml Water
75g caster sugar
Juice 2 lemons
Zest 1 lemons
1g Malic acid
1g Citric acid
Combine and cold infuse the ingredients for 12 hours then strain.
Freeze the infused liquid then either scrape with a fork to make a granita or if you have liquid nitrogen deep freeze chunks of the frozen base and blend them to a medium powder while deep frozen.
Orange and Cardamom Compound Gin
400g Gin (Tanqueray works well)
20g Cardamom pods
0.5g Cracked black pepper
Zest 1 Orange
Combine and infuse for 24-48 hours depending on the strength of flavour desired. Strain and make some delicious drinks :)
Cold infusion is an under rated technique which is simple, effective, can give you very pure flavours and the reduce bitterness of certain ingredients. These are really easy, convenient and delicious recipes!
In this video I show you four recipes using cold infusion -
Cold brew dashi
Cold brew Malawi Antlers tea
Cold infuse lavender granita
Cold infused orange and cardamom gin
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Introduction to cold infusion
0:24 Why & when to use cold infusion
2:17 Cold brew dashi Recipe
4:06 Cold infused tea (Malawi Antlers)
5:35 Cold infused lavender granita
7:15 Compound Gin - Orange, Cardamom & Black Pepper Gin
9:10 Outro
Malawi Antlers Tea is available from The Rare Tea Company - rareteacompany.com/products/malawi-antlers-white-tea
Recipes -
Cold Brew Dashi
5g Kombu (I use good quality Ma Kombu)
375ml Water
Combine the dashi ingredients and let them infuse at room temperature for one hour, then place in the fridge and allow to infuse for 12 hours. Then strain the dashi and use it in your recipes or as a light umami rich stock.
Cold Brew Malawi Antlers (or other tea)
3g Tea
400ml Water
Infuse in the fridge for 12 hours or more. Strain and drink over ice. I like to add a touch of honey.
Lavender granita - Cold infused
2.5g Dried lavender flowers
1g Butterfly pea flowers (optional)
250ml Water
75g caster sugar
Juice 2 lemons
Zest 1 lemons
1g Malic acid
1g Citric acid
Combine and cold infuse the ingredients for 12 hours then strain.
Freeze the infused liquid then either scrape with a fork to make a granita or if you have liquid nitrogen deep freeze chunks of the frozen base and blend them to a medium powder while deep frozen.
Orange and Cardamom Compound Gin
400g Gin (Tanqueray works well)
20g Cardamom pods
0.5g Cracked black pepper
Zest 1 Orange
Combine and infuse for 24-48 hours depending on the strength of flavour desired. Strain and make some delicious drinks :)
