YIELD: Makes 4 servings
For Cold Brew Coffee Concentrate:
cold filtered water
coarse ground coffee
For Blender Mixture:
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
To cut down on prep time, you can use pre-made cold brew coffee concentrate. If you make your own, Chef Rob Corliss recommends using Arabica coffee
Make batches of cold brew coffee concentrate ice cubes in advance and keep in Ziploc baggies in the freezer, so you always have at the ready to make this recipe.
The discarded coffee grounds, from making the cold brew coffee concentrate, make wonderful compost for your vegetable garden.