Coffee Tao

Summer’s pretty definitively over, but you can hang on to what sun is left with this cold-brew-based drink that’s as good as it is simple to make.

There are plenty of systems for cold-brew (or “toddy”) coffees, but if you’re new to making cold-brewed coffee at home, it’s easy enough. Just measure into a sealable Tupperware container one tablespoon of coffee grounds for every six ounces of water, cover, then leave in your fridge overnight. The next day, pour the resulting mixture through a coffee filter and into a glass carafe. If your results aren’t quite as good as using a proper toddy coffee maker then feel free to experiment with grind size or measurements, but this should still yield a rich, drinkable cold brew.

After that, simply pour over ice and add sweetened coconut milk or rice milk at a 1:1 ratio, and you’ve got a cold and lightly sweet coffee drink that’s perfect as an after-lunch dessert or just on its own.

The secret awesomeness of this drink is how it lends itself to infinite variation. Add vanilla flavoring syrup, or a tablespoon of chocolate syrup and a mint leaf on top, or even some Bailey’s Irish cream. Add whipped cream and a cinnamon stick. One of my favorites is to mix half a tablespoon of chocolate powder such as Ghiradelli with half a tablespoon of raspberry syrup, heat in the microwave for 10 seconds and mix again, and stir into the drink. (Make sure they’re thoroughly mixed first; don’t add the fruit syrup directly to the drink or it will curdle the milk.) Heck, I’ve added Ovaltine to this drink and had it for breakfast!

Got your own idea for a spin on this simple drink? Try it out and let me know.