Make the Cold Broth Better Using Coconut Water

Iced coffee is not my favorite iced coffee. While it gets the job done, in terms of caffeine, it can taste a little subtle and pungent, with a harshness that reminds me a bit of booze. It feels unfinished, like it needs something to complete it, and coconut water does just that.

This is a case of two things that I don’t really like in isolation, when I work really well together. On its own, coconut water seems a little viscous in the mouth, but when used for cold brewing coffee, it adds a much-needed consistency and only a tiny bit of coconut flavor. It’s very satisfying and, if the hype is to be believed, a little more hydrating than your regular coffee. (And even when you factor in the price of coconut water, it’s still cheaper than buying a cold beer from your coffee shop.)

To make it, all you have to do is immerse the coarse ground coffee in coconut water overnight (at least 12 hours, but you can do it up to 24 hours). A quarter cup of beans for one cup of coconut water makes a fairly concentrated drink that can be diluted with a little plain water or milk. Add condensed milk for something truly delicious, or add caramelized sweetened condensed coconut milk for a caffeinated drink with Samoan cookie fluids.


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