Runner-Up: OREO® Infused Nitro Coffee

Sponsored by Mondelēz International

Doug Hildreth
320 Nitro
Keene, New Hampshire

24 – 20 Ounce Servings

INGREDIENTS

3 lbs. high-quality coffee, freshly ground
4 lbs. OREO® Cookie Pieces
5 gal. filtered water
1 (5-gal.) Cornelius keg and nitrogen

DIRECTIONS

1 - Place ground coffee and OREO Cookie Pieces into a clean 5-gallon bucket. Add as much of the 5 gallons of water as you can while still being able to stir it. Mix well, cover and refrigerate for 24 hours, stirring occasionally.
2 - To filter out the solids, pour mixture into a muslin bag, tie it off and press out as much liquid as possible. Then filter the mixture through paper cone filters. Pour coffee into a clean and sanitized 5-gallon keg.
3 - Add enough of the remaining water to the keg to bring the level up to 4 gallons. Seal and charge with nitrogen to 60 lbs. psi and purge out the oxygen. Shake vigorously, then refrigerate for 24 hours.
4 - Put keg in kegerator and connect to a stout faucet.
5 - Pour and enjoy! Serve in a clear pint glass and allow time to view the nitrogen bubbles cascading down the inside of the glass—as well as the creamy head forming at the top!

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