Coconut cold-brewed coffee

Recently, I found myself starting my mornings with all the energy and drive of a depressed sloth, so I went back to my trusty coffee recipe to wake me up in the mornings.

My wife, who loves coconut, asked me about adding some coconut flavour to the original recipe. I could have hit the restaurant supply store and bought another flavour syrup, but since I had coconut milk in the cabinet, I decided to modify the original recipe instead. Besides, coconut milk has a fraction of the carbs of evaporated moo juice, and is friendlier to the lactose intolerant and anyone on the paleo diet.

This is probably the simplest recipe I’ll publish, since I tend to like tweaking and adding, but it is perfect to wake you up- and if you are doing the zombie walk already, I doubt you’d want to put nineteen ingredients together!

Be warned- this makes strong coffee. Strong, like, it’ll curl the hair it puts on your chest. You may want to use less coffee grounds if you prefer a less robust pick-me-up.

(makes two servings for most people, or one serving  for the insomniac or if you want frantic energy and possible heart palpitations)

  • 2/3 cup coffee grounds
  • 1 can coconut milk
  • sugar or other sweetener to taste

Starting the night before you expect to need caffeination, put the coffee grounds and water in a one-quart mason jar, shake once, and put in the refrigerator.

Sleep well, dreaming the the energy you’ll have in the morning.

Strain the coffee into another quart mason jar. I find that a canning funnel with a coffee filter in it, with a strainer on top to pin the coffee filter in place, works well. It’ll take ten minutes or so for the filter to let the coffee through.

Discard the filter and grounds.

Add the coconut milk to the coffee, shake once, then sweeten to taste (I started with 1/4 cup of splenda, which makes fairly sweet coffee).

Serve over ice.