So with the start of Summer approaching I wanted to share this recipe for Toasted Coconut Cold Brewed Coffee. It’s a healthier option than a lot of your coffee shop Lattes. It’s also Vegan and Gluten-free friendly iced coffee.
Coffee is one of those things you’re either into or not. I actually didn’t start drinking coffee until I was in my thirties. Guess, I’m kind of giving away my age a little. Ha ha!
But I started drinking coffee at this one job I had that I totally despised. Well maybe that’s a little harsh but it was a telemarketing job and what’s to like about that. Anyway, they provided us with coffee and it was a good reason to get up and take a break. But I kind of became hooked on coffee at that point and have been drinking it ever since. 🙂
This Toasted Coconut Cold Brewed Coffee I actually came up with for my husband. He is the true coffee drinker in the family. A Starbucks lover from wayyy back.
As a matter of fact we would spend many of our Sunday afternoons hanging out by the fountain near our neighborhood Starbucks. And this is our lovely fountain hangout 🙂
I can’t think of a better way to spend the afternoon. Relaxing by the fountain with my husband and a cup of coffee. No cares in the world and we all need those kind of moments in our life.
Anyway, back to Cold Brewed Coffee. It’s really pretty simple to make and so worth the wait. Just put it in a Mason jar and forget it overnight. It’s that simple.
So if you’re looking for a sugar free, tasty option for your next iced coffee you should really give this a try. This Toasted Coconut Almond milk really goes great in the coffee and you can feel good about having an extra cup.
Another great guilt free summertime treat is this Raspberry Chocolate Coconut Yogurt bowl. Can you tell I’m a real Coconut lover? What’s your favorite summertime treat?
Enjoy!
- 3/4 cup of course ground coffee beans
- 3 cups filtered water
- Toasted Coconut Almond Milk
- Ice
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In large Mason jar or any other container with lid place coffee beans.
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Add water and give a quick stir.
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Cover and let coffee sit at least 12 hours but up to 2 days.*
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Strain beans with filter into new jar.**
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Pour Toasted Coconut Almond Milk into glass, add coffee, and ice.
* I think I brewed this batch about 16 hours and was really good. The longer you leave it the stronger the coffee concentration.
**I just used a cone shaped filter which I normally do hot coffee with.
If you're not looking for a vegan option you could also use half & half in this and it's really good as well.
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