Description
Refreshing and creamy Coconut Vanilla Cold Brew with homemade coconut infusion, cold brew concentrate, and vanilla syrup. A delicious dairy-free treat!
Ingredients
Scale
- 4 cups filtered water
- 1 cup unsweetened shredded coconut
- 1 cup coarsely ground coffee beans (medium-dark roast recommended)
- 4 cups cold filtered water
- 1 cup granulated sugar
- 1 cup water
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
- Ice cubes
- Coconut milk (full-fat or light, depending on preference)
- Optional: Toasted coconut flakes for garnish
Instructions
- Make the Coconut Infusion: In a large pitcher or jar, combine the 4 cups of filtered water and 1 cup of unsweetened shredded coconut. Stir well. Refrigerate for at least 4 hours, or preferably overnight. Strain through a fine-mesh sieve lined with cheesecloth or a nut milk bag. Squeeze out excess liquid. Discard the coconut pulp.
- Prepare the Cold Brew Concentrate: In a large jar or container, combine the 1 cup of coarsely ground coffee beans and 4 cups of cold filtered water. Gently stir to saturate the grounds. Cover and steep in the refrigerator for 12-24 hours. Strain through a fine-mesh sieve lined with cheesecloth or a coffee filter. Store in an airtight container in the refrigerator.
- Make the Vanilla Syrup: In a small saucepan, combine the 1 cup of granulated sugar and 1 cup of water. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Bring to a simmer for 1-2 minutes. Remove from heat and let cool completely. Remove the vanilla bean pod (if used). If using vanilla extract, stir it into the cooled syrup. Store in an airtight container in the refrigerator.
- Assemble the Drink: Fill a glass with ice cubes. Pour about 1/4 cup to 1/2 cup of cold brew concentrate over the ice. Add about 1/4 cup of the coconut infusion. Add 1-2 tablespoons of vanilla syrup, depending on your desired sweetness. Top with coconut milk. Stir well to combine. Taste and adjust the amount of cold brew concentrate, coconut milk, or vanilla syrup as needed. Garnish with toasted coconut flakes (optional). Enjoy!
Notes
- Stronger Coconut Flavor: Use coconut cream instead of coconut milk, or add a splash of coconut extract.
- Sweetness Level: Adjust the amount of vanilla syrup to your liking. You can also use other sweeteners, such as agave nectar or maple syrup.
- Dairy-Free: This recipe is naturally dairy-free, as it uses coconut milk.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the vanilla syrup for a warm, spiced flavor.
- Mocha Version: Add a tablespoon of cocoa powder to the vanilla syrup for a chocolatey twist.
- Iced Latte: For a creamier drink, use a milk frother to froth the coconut milk before adding it to the glass.
- Make Ahead: The cold brew concentrate, coconut infusion, and vanilla syrup can all be made ahead of time and stored in the refrigerator.
- Coffee Bean Choice: Experiment with different types of coffee beans to find your favorite flavor profile. A medium-dark roast typically works well for cold brew.
- Grind Size: Using a coarse grind for the coffee beans is crucial for cold brew. A finer grind can result in a bitter, muddy-tasting concentrate.
- Filtration: Ensure you strain the cold brew and coconut infusion thoroughly. Any sediment left behind can affect the texture and flavor of the final drink.
- Cold Brew Too Bitter: If your cold brew is too bitter, try steeping it for a shorter amount of time or using a coarser grind.
- Cold Brew Too Weak: If your cold brew is too weak, try steeping it for a longer amount of time or using a higher ratio of coffee to water.
- Vanilla Syrup Too Thick: If your vanilla syrup is too thick, add a little more water.
- Vanilla Syrup Too Thin: If your vanilla syrup is too thin, simmer it for a longer amount of time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes