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Coconut Cold-Brew Latte

Cold-brew lattes are all the rage at coffee shops, but they're so easy to make at home. This coconut cold-brew version is ridiculously refreshing and it's vegan! —Natalie Larsen, Columbia, Maryland
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4 servings


  • 1/2 cup coarsely ground medium-roast coffee
  • 1/2 cup hot water (205°)
  • 3-1/2 cups cold water
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup sweetened shredded coconut
  • Ice cubes
  • 2 tablespoons coconut milk


  • Place coffee grounds in a clean glass container. Pour hot water over grounds; let stand 10 minutes. Stir in cold water. Cover and refrigerate for 12-24 hours. (The longer the coffee sits, the stronger the flavor.)
  • Meanwhile, for coconut simple syrup, in a small saucepan, bring water, sugar and coconut to a boil. Reduce heat; simmer 10 minutes. Strain and discard coconut. Cool completely.
  • Strain coffee through a fine mesh sieve; discard grounds. Strain coffee again through a coffee filter; discard grounds. Store coffee in the refrigerator for up to 2 weeks. For each serving, fill a large glass with ice. Add 1 cup cold brewed coffee and 4 tablespoons coconut syrup; stir. Top with coconut milk.
Nutrition Facts
1 cup: 145 calories, 5g fat (5g saturated fat), 0 cholesterol, 12mg sodium, 26g carbohydrate (26g sugars, 0 fiber), 1g protein.

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