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.
1/2 lb. Full Steam Titanic 1912 Dark Roast, ground finely
Coco Real Gourmet Cream of Coconut, to taste
Dash of Fee Brother’s Lemon Bitters
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.