Coffee Coconut Egg Cream Recipe
[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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- Yield:makes 1 soda, enough coffee syrup for 8 drinks
- Active time: 15 minutes
- Total time:35 minutes
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
Directions
-
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.
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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