Coconut Cold Brew
I make this beauty when I’m in the mood for something that’s both indulgent and refreshing. Whether it’s for a lazy weekend brunch or just a Wednesday afternoon that needs a little pizzazz, this Coconut Cold Brew never fails to deliver. Plus, it gives me a chance to brag about my barista skills. Seriously, if you’re not making this, you’re missing out!
Ingredients
Cold Brew:
- 1 cup coarsely ground coffee beans
- 4 cups cold filtered water
Coconut Cream Mixture:
- 1/2 cup canned coconut cream not coconut milk—this is the rich stuff
- 1/4 cup coconut water
- 2 tablespoons maple syrup for that touch of natural sweetness
- 1/2 teaspoon vanilla extract
To Finish:
- Ice cubes because no cold brew should ever be served warm
- Toasted coconut flakes optional, but why not show off?
- Whipped cream optional, if you’re feeling extra
Instructions
- Brew the Cold Brew: Combine the coarsely ground coffee beans with cold, filtered water in a large jar. Stir to mix, cover, and refrigerate for 12 hours. This slow brew method is where the magic happens.
- Strain the Cold Brew: After the steeping time, strain the coffee through a fine mesh strainer or coffee filter into a clean container. Your cold brew is now ready for its coconut makeover.
- Prepare the Coconut Cream Mixture: In a small saucepan, mix coconut cream, coconut water, maple syrup, and vanilla extract. Heat over medium heat until everything is combined and smooth. Don’t let it boil—just warm it through. Let it cool slightly.
- Combine and Serve: Fill glasses with ice cubes, pour in your cold brew, and add a splash of the coconut cream mixture. Stir well to combine. Garnish with toasted coconut flakes and whipped cream if you’re feeling fancy.
Notes
Nutritional Information (Per Serving - 1 cup)
- Calories: 130
- Total Fat: 9g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
Vitamins and Minerals (Per Serving)
- Calcium: 2%
- Iron: 4%
- Vitamin A: 2%
- Potassium: 5%
- Magnesium: 6%