We love using seasonal ingredients when flavors are at their peak. There’s nothing like a strawberry in June or an Orange in December. But something tasty that’s in season year round? That’s a dream come true- and that dream is coconut!
The flavor of coconut instantly transports you to the tropics. Since we’re so inspired by our travels and different cultures, we love that coconut is used so many different ways in so many different places. It calms down curries in Asia, sweetens desserts in the Caribbean and might even remind you of grandma’s coconut cream pie.
Our coconut shakerato is incredibly refreshing. The taste of toasted coconut sweetens the drink while the coconut milk keeps it creamy. Shaking the cold brew with ice makes this a special treat for an extra-hot day and is certain to make your morning brighter. Try it out this summer and make sure to tag us in your photos using #honeyandrosescoffee
1 cup water
1 cup sugar
3/4 cup toasted shredded coconut
1/4 tsp coconut extract
12 ounces cold brew coffee
3 tbsp coconut milk
2 tbsp coconut syrup
Add water and sugar to a small pot over medium-high heat. Stir often until sugar is dissolved, about 5 minutes. Add coconut flakes and extract. Take off the heat and let it rest for 5 minuets before straining out the coconut flakes into an airtight container. Store in the fridge for about 2 weeks.
Add cold brew, coconut milk and coconut syrup to a cocktail shaker filled with ice. Shake vigorously until very cold, about 30 seconds. Strain into tall glasses filled with ice, and serve.