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

Coconut Cold-Brew Latte
Servings Prep Time
4servings 20minutes + chilling
Servings Prep Time
4servings 20minutes + chilling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.)
  2. 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.
  3. 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.