No long lines, no complicated syrups — just pure mocha-coconut magic. This recipe guides you through making a chilled coffee that tastes like vacation in a cup. Read the full recipe to learn how to whip it up today.
DIY Mocha Coconut Cold Brew
Cold brew is the backbone of this drink. Without a good base, the rest just doesn’t sing. You’ll want to get your setup right, but it’s simple—promise.
Equipment
No need for complicated contraptions. Grab a big mason jar or pitcher, something to strain with (fine mesh, cheesecloth, whatever works), and a spoon to stir. If you’ve got a kitchen scale and a grinder, even better—but not a deal breaker.
- Mason jar or pitcher with lid (at least 1-quart)
- Coffee grinder (if you have one, use it!)
- Fine mesh strainer, cheesecloth, or coffee filter
- Spoon or spatula
- Digital kitchen scale (optional)
Just make sure your gear is clean—old coffee oils can mess with the flavor.
Ingredients
Go for decent coffee beans, ideally whole and freshly ground if you can swing it. The flavor payoff is worth the tiny extra effort.
- 1 cup coarsely ground coffee (medium or dark roast is great)
- 4 cups cold, filtered water
And for that chocolate-coconut magic:
- 1/4 cup coconut milk (sweetened or unsweetened—your call)
- 2 tablespoons chocolate syrup or melted dark chocolate
- 1–2 teaspoons sugar or sweetener (totally optional)
If you want to get fancy, toss on a sprinkle of unsweetened shredded coconut before serving.
Instructions
It’s a little bit of waiting, but the steps are simple:
- Dump 1 cup coarsely ground coffee into your jar or pitcher.
- Add 4 cups cold, filtered water. Stir it up so everything’s soaked.
- Pop the lid on and stash it in the fridge for 12–16 hours.
- Strain the mixture through your mesh strainer or filter into something clean.
- Now for the fun part: whisk in 2 tablespoons chocolate syrup, 1/4 cup coconut milk, and sweetener if you want it sweeter.
- Pour over ice. If you’re feeling extra, top with shredded coconut.
Taste and tweak the sweetness or chocolate level before you pour.
Tasting Notes
Cold brew is all about that smooth, mellow vibe—none of the harshness you sometimes get with hot coffee. Here, the chocolate brings depth, and the coconut milk? It’s creamy and a little bit beachy. Not too sweet unless you go wild with the sugar. There’s a nice nutty hint, and over ice, it’s ridiculously refreshing. The coconut milk gives it a richer feel than regular iced coffee, but it’s still light enough to sip all afternoon.
Quick Pro Tips
Fresh, top-notch beans make all the difference—don’t settle for stale stuff if you want that Mocha Coconut Cold Brew to actually taste good. Coarse grinding is your friend here; fine grinds just lead to a muddy, bitter mess.
Trying to cut back on caffeine? Just splash in more coconut milk or a bit of water. Oh, and double-straining is a must if you care about clarity—nobody wants gritty coffee.
Keep your cold brew chilled and it’ll last about a week, but hold off on adding chocolate and coconut until you’re ready to drink. Trust me, it tastes way fresher that way.
Craving some extra oomph? Toast up some shredded coconut and toss it over the top. And if you’re skipping dairy, swap in vegan chocolate syrup and your favorite plant-based sweetener. Easy fix.
