Coffee Coconut Egg Cream

[Photograph: Autumn Giles]

Creamy coconut milk brings out the nutty notes in the coffee in this classic soda.

Note: Use a well-shaken can of room temperature coconut milk here.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does.

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Coffee Coconut Egg Cream

About This Recipe

Yield:makes 1 soda, enough coffee syrup for 8 drinks
Active time:15 minutes
Total time:35 minutes
Special equipment:fine mesh sieve, cheesecloth
This recipe appears in: 3 Fun Spins on Classic Soda Fountain Drinks To Make At Home

Ingredients

  • For the Coffee Syrup:
  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 1/2 cup plus 1 tablespoon whole coffee beans, coarsely ground
  • For the Egg Cream:
  • 4 tablespoons coffee syrup
  • 1 tablespoon coconut milk
  • 4 ounces seltzer
  • Ice

Procedures

  1. 1

    For the Coffee Syrup: Combine water and sugar in a small saucepan over high heat. Bring to a boil, stirring intermittently. While the mixture heats, place the ground coffee in a large, heatproof bowl. Once the syrup reaches a boil and the sugar is fully dissolved, carefully pour the hot syrup over the ground coffee. Stir once and allow to steep for 7 minutes. Strain the mixture once through a fine mesh sieve lined with cheesecloth and a second time through a coffee filter. Cool to room temperature and refrigerate.

  2. 2

    For the Egg Cream: Place the coffee syrup, coconut milk, and seltzer in a small tumbler. Stir and add ice to fill. Serve immediately.

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