Cold-brew lattes are all the rage at coffee shops, but they're so easy to make at home. This coconut cold-brew version is ridiculously refreshing and it's vegan! —Natalie Larsen, Columbia, Maryland
Ingredients
- 1/2 cup coarsely ground medium-roast coffee
- 1/2 cup hot water (205°)
- 3-1/2 cups cold water
- coconut simple syrup:
- 1 cup water
- 1/2 cup sugar
- 1/2 cup sweetened shredded coconut
- each serving:
- Ice cubes
- 2 tablespoons coconut milk
Directions
- Place ground coffee in a clean glass container. Pour hot water over coffee; let stand 10 minutes. Stir in the cold water. Cover and refrigerate for 12-24 hours. (The longer the coffee sits, the stronger the flavor.)
- Meanwhile, for coconut simple syrup, in a small saucepan, bring water, sugar and coconut to a boil. Reduce heat; simmer 10 minutes. Strain, discarding coconut. Cool completely.
- Strain coffee through a fine-mesh sieve; discard grounds. Strain coffee again through a coffee filter; discard grounds. Store coffee in the refrigerator for up to 2 weeks. <span style="font-size: 1rem;">For each serving, fill a large glass with ice. Add 1 cup cold-brewed coffee and 4 tablespoons coconut syrup; stir. Top with 2 tablespoons coconut milk.</span>
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