In a large jar, combine 1 cup coarsely ground coffee and 4 cups cold filtered water. Stir to make sure all grounds are soaked. Cover and refrigerate for 12-18 hours.

Place a fine-mesh strainer or coffee filter over a clean jar or pitcher. Slowly pour the coffee mixture through to remove the grounds. Discard the grounds.

In a small bowl, whisk together 1 cup canned coconut milk, 1 tbsp maple syrup, 1 tsp vanilla extract, and a pinch of sea salt until smooth.

Fill a tall glass with ice cubes, pour in cold brew, and top with coconut vanilla cream. Stir lightly to create swirls of creamy goodness.

🧊 Cold brew: Store in the fridge for up to 1 week in a sealed container.

🥥 Coconut vanilla cream: Keep in a jar in the fridge for 4-5 days and shake before using.

✅ Use coarsely ground coffee – Too fine, and your cold brew might taste bitter.

✅ Chill overnight for the best flavor – 12-18 hours is the sweet spot!

✅ Shake your coconut milk – It separates in the can, so mix it well before using.

✅ Sweeten to taste – Add more or less maple syrup based on your preference.

✅ Make it extra frothy – Blend the coconut vanilla cream for a super smooth texture.

✨ Swap the sweetener – Try honey, agave, or a sugar-free option.

✨ Go dairy-free or not – Regular milk or half & half works, too!

✨ Make it stronger – Use more coffee grounds for a bolder brew.

✨ Turn it into a frappe – Blend it with ice for a frozen treat!

Cold brew stays fresh for up to a week in the fridge. Make a big batch and enjoy it all week!

Coconut vanilla cream keeps for 4-5 days – Store it in a jar and shake before using.