Place the coffee, cinnamon stick, and cardamom pods in a large lidded jar (lined with a nut-milk bag, if you have one) or cold-brew pitcher and slowly add 5 cups cold water (filtered or bottled if you prefer). Cover and refrigerate for at least 12 hours and up to 24.

If you made the coffee in a cold-brew pitcher, you’re good to go; pour and enjoy.

If you made it in a jar, remove and discard the cardamom pods and cinnamon sticks. Line a fine-mesh strainer with a double layer of cheesecloth and strain the coffee into a bowl, pressing down or forming a sack and squeezing as much liquid as possible into the bowl (or strain through the nut-milk bag, if using). Transfer to a bottle.

To serve, dilute with up to an equal amount of water (but less if you’re adding milk, whether it’s the Date Sweetened Almond Milk from the book or any 🥛🥛🥛 of your choice).

Refrigerate and use for up to 1 week.