Cold brew coffee is not my favourite cold coffee. Though it does the job, caffeine-wise, its flavour can be a bit thin and harsh, with a sharpness that reminds me just a little bit of booze. It feels unfinished, like it needs something to round it out, and coconut water does just that.
This is a case of two things I don’t really love separately working really well together. On its own, coconut water feels a little viscous in the mouth, but when used to cold brew coffee, it adds much needed body and just a touch of coconut flavour. It’s very pleasant and — if the hype is to be believed — a little more hydrating than your usual coffee. (And, even if you take the price of coconut water into account, it’s still cheaper than buying cold brew from your coffee shop.)
To make it, all you have to do is steep coarsely-ground coffee in coconut water overnight (at least 12 hours, but you can go up to 24). A ratio of a quarter cup of beans to one cup of coconut water produces a fairly concentrated brew, which you can dilute with a bit of regular water or milk.
Add sweetened, condensed milk for something truly delicious, or add caramelised sweetened, condensed coconut milk for a caffeinated beverage with sweet cookie vibes.
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