Cold Brew Coconut Coffee
When it’s warm out, swap your regular hot coffee with a more refreshing drink. Infuse some cold brew with coconut overnight and then filter it. To add smoothness and roundness to the drink, froth it with plant-based coconut drink and brown sugar, creating a creamy and airy cloud. It’s a drink that’ll quickly become your […]
Ingredients
- 1/3 cup (30 g) unsweetened grated coconut
- 1/4 cup (20 g) medium roast coffee beans, coarsely ground (see notes)
- 1 1/4 cups (310 ml) water
- 1/2 cup (125 ml) barista-style coconut beverage, cold
- 2 tsp brown sugar
- Ice cubes
Instructions
- In a 2-cup (500 ml) glass jar, combine the coconut, ground coffee and water. Cover and let infuse for 12 hours in the refrigerator.
- Place a sieve over a large measuring cup or a bowl. Line the sieve with a coffee filter. Pour the coffee infusion through the filter and let drain. Compost the filter, coconut and coffee grounds.
- With an electric milk frother or handheld frother, cold foam the coconut beverage with the brown sugar.
- Divide the coffee between two lowball whisky glasses filled with ice cubes. Top with the frothed coconut beverage. Serve with a straw, if desired.
When it’s warm out, swap your regular hot coffee with a more refreshing drink. Infuse some cold brew with coconut overnight and then filter it. To add smoothness and roundness to the drink, froth it with plant-based coconut drink and brown sugar, creating a creamy and airy cloud. It’s a drink that’ll quickly become your summer must-have.