Heeeeyy! It’s been a bit hectic around these parts–my mom is in town and it’s always a whirlwind of eating and doing while she’s here. There has been a lot of yard work–planting flowers and herbs and watering all manner of greenery. There have been trips to Home Depot and Ikea, Powell’s, the Oregon zoo, and even the coast. There has also been a ton of eating. So much food (see my Instagram feed for a teeny glimpse).
It’s always so fun when my mom and Mel–my mom’s husband and Casper’s “Papa”–they adore Casper, and he loves them. Plus, everyone gets along super well. It’s good times. Also good times is this iced coffee beverage. I saw both Nicole and Jessica make iced coffees with coconut milk and I just jumped right onto that caffeine-wagon. I added toasted coconut and rum to mine because sometimes I like a little boozy-weekend brunch drink and sometimes I like a little coffee-dessert-drink. This Toasted Coconut & Rum Iced Coffee satisfies both of those things and is super easy, to boot. Like an indulgent iced coffee thing (a la Starbucks) but…you know…drunk. CHEERS!
- for the creamer:
- 1½ cups unsweetened coconut flakes
- 1, 14 oz, can full-fat coconut milk
- ⅓ cup dark brown sugar
- for the cold brew coffee:
- 1 cup coarsely ground coffee
- 4½ cups cold water
- whipped cream (or coconut whipped cream!) and toasted coconut to garnish
- for the creamer:
- Preheat the oven to 350ºF and spread the coconut on a sheet pan in an even layer. Bake the coconut in the oven for 5 minutes, stir, and repeat until the coconut is golden and fragrant. Remove from the oven and set aside to cool a bit.
- Heat the coconut milk and brown sugar in a saucepan, add the toasted coconut and bring the mixture to a boil. Turn down the heat and simmer about 10 minutes. Remove from the heat, cover and allow to steep, about 20 minutes, before straining out the coconut flakes. Pour the toasted coconut creamer into a jar and fit with a lid. Refrigerate until ready to use.
- for the cold brew:
- Combine the ground coffee and water in a glass container (I like to use an 8-cup glass bowl with a spout, like a large measuring cup) and stir to combine. Cover and steep the coffee at room temperature for 8 to 12 hours. Place a strainer over another large bowl and place a coffee filter into the strainer. Strain the coffee through the filter lined strainer. Do this in batches if needed. Pour the coffee into a pitcher.
- for the Toasted Coconut & Rum Iced Coffee:
- In a tall glass combine a few tablespoons of the toasted coconut creamer with 1 ounce of rum (I used a coffee-infused rum) and a cup of the cold brewed coffee. Top with ice and stir well. Garnish with whipped cream and toasted coconut flakes.