DOUBLE COCONUT COLD BREW

Quickly popping in with this super refreshing variation of iced coffee. Did we even need a recipe for this? I’m honestly not sure! I’ve taken to mixing my cold brew coffee concentrate with a 50/50 mix of coconut water and full fat coconut milk. The coconut water is slightly sweet and the milk is sooo creamy (and also a bit sweet!). Something about the combination of coconut and coffee has always really done it for me and this refreshing drink is such a great example. If I’m going all in on afternoon caffeination, this is my pick lately. I still need hot coffee first thing in the morning, even with the constant humidity we’ve been experiencing. Am I alone in this? It’s just one of those habits that I can’t let go of.

I’m signing off for the rest of the weekend and making a point of going light on social media next week. I’ve been consuming A LOT of online content over the last month or so. I think we all have. A lot of it has been helpful, educational, and positive. I am noticing that the ratio of consumption vs creativity/looking after myself is noticeably off though. I tend to think that I have a balanced outlook on work and recognize that productivity for the sake of productivity alone is not useful. Still, when I start zoning out on the socials early on in the day, I notice that I have zero focus when it comes to anything (even simple things like making a sandwich), my energy tanks, that trap of comparison and inadequacy trickles in, and my sleep is impacted as well. It’s a totally different vibe than when I get wrapped up in a book or a gardening project etc. A little time away and experimentation can’t hurt at this point.

With that, I offer you more content for your own consumption, haha oops. Seems a BIT counterintuitive, but I don’t want to stray from our weekend format too much. Here’s a few links to check out along with the coconut cold brew below. Hope you’re having a good day and a restful weekend.

-“When people come to Yerette, all their senses are engaged. The hummingbirds are such lovable little creatures, they force people to fully engage with nature. Visitors call it a sacred place, a sanctuary, a church…”

-Jenny Dorsey explains, in the most perfectly concise way, how to approach writing about and presenting cuisines from regions outside of our own background and personal frame of expertise. A lot of important prompts for introspection if you’re a person who publishes recipes online in any way, creates menus, or develops recipes for cookbooks.

Reclaiming Indian Food from the White Gaze

-Just the idea of a breakfast popsicle sounds so refreshing in this heat wave.

-Making this cool hibiscus elderberry ginger tea from Sweet Potato Soul this week!

-“A large glut of these male-fronted travel shows […] center on the host and the host’s education. It’s about what the host is learning and tasting, and what the host finds interesting and delicious, and that in turn is filtered down to the audience. There is an entitlement built into the fabric of these shows.” + more observations on what has been absent in food travel shows up until recently.

-If you haven’t seen it yet, this sweet child joyfully accepting a snack from their auntie will make your day.

7 Tips for Creating an Empath Sanctuary

Edited this post to add: Typically I would recommend Aroy-D as my coconut milk brand of choice, but after reading this investigation and this older article, it seems that many coconut brands of Thai origin may participate in the exploitation of monkeys for labour. There is a great resource here with brands that have confirmed that they do not use this type of labour.

DOUBLE COCONUT COLD BREW COFFEE

Print the recipe here!
SERVES: 1
NOTES: I usually buy cold brew concentrate from a local coffee purveyor, but you can also make your own! There’s a great, simple recipe on NYT cooking page here.
-I find this coffee drink is sweet enough from the coconut water, but you can add agave nectar or simple syrup if you prefer a bit of extra sweetness.

ice
½ cup cold brew coffee concentrate
¼ cup coconut water
¼ cup full fat coconut milk (from a can)
agave nectar or simple syrup, to taste (optional)

Fill a glass with ice. Pour the cold brew coffee, coconut water, coconut milk, and agave nectar (if using) over the ice. Stir to combine and enjoy immediately.

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