Recipe | Cold Brew Coffee with Vanilla Coconut Cream

Oh wow, I found a recipe for homemade Cold Brew that is actually delicious. And I must share it with you. Granted, I cannot take full credit for this one – there are a couple differences though from the original recipe – but this one goes to Half Baked Harvest, one of my few food blogs that I follow. Her photography is just incredible.


Homemade Cold Brew Coffee

Yield 4 – 5 cups of coffee


  • 1 cup good quality ground dark roast
  • 5 cups water


Combine ground dark roast and water in a jug or pitcher – cover with plastic wrap, and let steeped overnight. Strain using a fine sieve lined with a cheese cloth. Serve with on ice with a touch of milk, or vanilla coconut cream (recipe below). Will keep in the fridge for a week (or until you finish it all, which will most likely be sooner than that).


Vanilla Coconut Cream

Yield 1 – 2 cups


  • 1 can reduced fat coconut milk, shaken to emulsify
  • 1 Tbsp honey, or your favourite sweetener
  • 1 tsp true Mexican vanilla, or the seeds from one vanilla pod (if you have deep pockets!)


Combine all ingredients together in a small saucepan. Heat on the stove until just under a boil. Remove from the heat to cool. Transfer to an airtight container, and store in the fridge for up to a week.

This made my day, people. If you’re a fan of iced coffee or cold brew – you’ll LOVE this little treat! 



Ally Taylor

Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation




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