Toasted Coconut Cold Brew (Starbucks Copycat Recipe!)

Method4 steps

1. 1

   Step 1: Coarsely grind the coffee and stir with 4 cups cold drinking water. Cover and steep 12 hours; stir halfway if possible. Use a French press with its plunger just keeping grounds submerged, a cloth coffee filter suspended over a pitcher, or a pouring container. After steeping, press or strain through fine cloth into a pitcher and refrigerate. If delaying filtration after twelve hours, refrigerate the brew until ready.

   Steep cold brew · 720 minUses ¾ cup coffee beans (or a bit more for darker flavours), dark roast, non-acidic (See note) · 4 cups drinking water

2. 2

   Step 2: While coffee steeps, toast the ¼ cup dried coconut in a dry pan over medium heat, stirring until dark brown. Carefully add the separate ¾ cup water; it will splatter. Simmer on low 5 minutes, strain into a heatproof measuring cup and press out as much flavourful liquid as possible.

   Extract toasted coconut · 5 minUses 0.25 cup unsweetened dried shredded coconut · ¾ cup drinking water

3. 3

   Step 3: Measure the recovered toasted coconut water and stir in an equal volume of palm or granulated sugar, using the listed ⅓–½ cup allowance as a guide rather than forcing it all in. Stir to dissolve; warm briefly if palm sugar chunks need help dissolving.

   Uses sugar volume equal to recovered coconut-water volume, usually ⅓–½ cup · coconut toasted dark brown and simmered five minutes with three-quarter cup water, then strained and pressed

4. 4

   Step 4: For each drink, mix 1 cup filtered cold brew with about 1½–2 tbsp toasted coconut syrup and 3 tbsp coconut milk. Warm clumpy coconut milk briefly until smooth before using. Taste and adjust, then pour over a full glass of ice. Repeat with the remaining filtered coffee, keeping unused syrup and milk separately.

   Uses 3 tbsp coconut milk per drink, 12 tbsp for four; reserve remaining milk for taste · ice · coffee steeped twelve hours and filtered; use one cup per glass · strained coconut water mixed with equal-volume sugar and dissolved; use one and a half to two tablespoons per glass