Tuesday, June 18, 2013
Recipe for happiness: Cold brew with coconut milk.
I know you don't need me to tell you how to make cold brew—there are thousands of recipes out there (though this one's my favorite). And, like it is for me, a good iced coffee is probably one of your favorite warm-weather drinks (it places very closely after an icy glass of sauvignon blanc or a really great iced chai on my top five list). So that's why I thought I'd write about Raleigh, N.C.-based Slingshot Coffee Co. today, which makes some of the best cold brew I've had, and is the perfect fix for when you don't want to make your own but need an iced coffee, stat.
Slingshot makes a ready-to-drink cold brew and a coffee concentrate; I picked up a bottle of the ready-to-drink stuff at Artisan Cheese Company last week and immediately went home for lunch to try it. You can definitely drink it straight, with just ice, but I'm not a black-coffee kinda girl, so I added a tablespoon of coconut milk (I'd opened a can that morning to make one of these), and a little sweetener. Yum. I'd planned on using almond milk with this, but now I think creamy coconut milk is definitely the way to go. And yes, the coffee is amazing—super smooth and flavorful, with notes of cherry, caramel and chocolate. Go get some.
P.S. Coconut milk whipped cream and strawberry coconut smoothies.