Summer is cold brew time in my house.  This particular recipe is a nod toward two of my favourite travel memories:  drinking Vietnamese coffee in Southeast Asia and discovering coconut syrup on a recent trip to Hawaii.  I have long resorted to creating my own Vietnamese coffee – very (very!) strong espresso laced with sweetened condensed milk – as it is a rare find in cafes here in Nova Scotia.  This version uses coconut cream in place of the condensed milk for a tropical twist on a sweet classic.

Amp up the freshness with a dash of Fee Brother’s Lemon Bitters for a cool, refreshing effect.

 

Ingredientscoldbrew

1/2 lb. Full Steam Titanic 1912 Dark Roast, ground finely

4L. water

Coco Real Gourmet Cream of Coconut, to taste

Dash of Fee Brother’s Lemon Bitters

Directions

Place the ground coffee and water in a large container or pitcher (preferably one with a lid).  Shake until well mixed.  Place the coffee mixture in the fridge for at least 12 hours, or overnight.

I use my french press to strain a bit of my cold brew coffee at a time, as I’m ready to drink it, but you could easily strain the entire batch into a pitcher.  I’ve had success lining a colander with a couple of layers of cheesecloth to do this.

Pour your cold brew into a glass over ice, and add as much Cream of Coconut as you wish.  If you’re familiar with Vietnamese coffee, you’ll find that this Cream of Coconut tastes a bit sweeter than condensed milk, and I was quite happy with just a couple of tablespoons of it in my brew.

 


Jessie is a writer, food lover and women’s wellness practitioner.  She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.

 

 

 

 

 

 

 

 

 

 

 

 

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