After success with my last iced coffee experiment with almond milk and honey, I decided to try adding coconut milk to this batch. First I tried it with the coconut milk that comes in the aseptic cardboard containers (the kind soy milk is sold in), but it didn’t taste at all like coconut. So next I tried the coconut milk that comes in cans, and jackpot! Since I used the full-fat kind of coconut milk, it was rich and delicious, but for a less decadent treat you could definitely use light coconut milk instead. For sweetener, I added a bit of maple syrup. It was definitely another successful experiment, so here’s how to make your own.
Coconut Maple Iced Coffee
4 oz cold-brewed coffee concentrate (made using the technique here)
2 oz coconut milk, from a can
2 oz water
1 Tbsp maple syrup
Before you open your can of coconut milk, shake it up really well to mix in the cream. After you open it, whisk to further homogenize it. Place 2 oz into a glass measuring cup, and add the water and maple syrup. Whisk well to combine.
Place a handful of ice in a glass, and pour in the coffee concentrate. Add the coconut milk/maple syrup mixture, and stir.