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Tuesday, June 5, 2018

Homemade Coconut Cold-Brew Iced Coffee

 

Ingredients

  1. For the toasted coconut syrup:
    • 3/4 cup unsweetened shredded coconut
    • 1/4 cup plus 2 tablespoons sugar
    • 2 tablespoons honey
  2. For the drink:
    • 6 ounces cold brew
    • Coconut milk (for serving)


Preparation

  1. Make the toasted coconut syrup:
    1. Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
    2. Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
    3. Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
  2. Make the drink:
    1. Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
  3. Do Ahead
    1. Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.





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