For Cold Brew Coffee Concentrate: Place water in a large container (water pitcher with a lid works great), then add coffee grounds and stir to evenly combine. Cover the container, place in the refrigerator and steep a minimum of 12 hours but 24 hours is best.

After cold brew coffee has steeped the allotted time, strain the coffee concentrate liquid through either a very fine mesh strainer or dampened cheesecloth (ensuring no grinds are in the liquid) into a clean container, keeping the liquid and discarding any solids. Set aside the liquid coffee mixture in the fridge.

This will yield approximately 1 1/2 quarts of cold brew coffee concentrate liquid. Use 2 1/2 cups for this recipe and save the remaining for more coffee drinks throughout the week.

Pour approximately 2 1/2 cups of cold brew coffee concentrate liquid into a 16-cube, ice cube tray and freeze into solid cubes. Keep the cubes frozen.

For Blender Mixture: Place coconut milk, lime juice and wildflower honey in a blender. Add the 16 frozen cubes of cold brew coffee concentrate. Pulse the blender at first, then run on high to turn the ingredients into a slushy (this may take a few minutes of pulsing/blending).

To serve, immediately pour and evenly distribute into 4 small glasses. Top each drink with a pinch of cayenne pepper to your taste.

Serve and enjoy!

Recipe courtesy of Chef Rob Corliss, made for the National Honey Board