Coconut Cold-Brew Latte
“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
| Servings | Prep Time |
| 4servings | 20minutes + chilling |
| Servings | Prep Time |
| 4servings | 20minutes + chilling |
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 tbsp coconut milk
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Place coffee grounds in a clean glass container. Pour hot water over grounds; let stand 10 minutes. Stir in cold water. Cover and refrigerate for 12-24 hours. (The longer the coffee sits, the stronger the flavour.)
- Meanwhile, for coconut simple syrup, in a small saucepan, bring water, sugar and coconut to a boil. Reduce heat; simmer 10 minutes. Strain and discard 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. For each serving, fill a large glass with ice. Add 1 cup cold brewed coffee and 4 tablespoons coconut syrup; stir. Top with coconut milk.
Recipe Notes
Nutrition Facts
1 cup: 145 calories, 5g fat (5g saturated fat), 0 cholesterol, 12mg sodium, 26g carbohydrate (26g sugars, 0 fibre), 1g protein.
