Lychee coconut water cold brew

Introducing lychee coconut water cold brew coffee AKA me bolstering my denial the weather is getting colder. Summer might be at its end (j/k summer was only a week long in London this year), but this cold bevvie worshipper will stretch iced coffee season out for as long as possible.

Cold brew is significantly less acidic than hot water coffee extractions. Similarly, lychee also isn't particular acidic. Enter lime, which provides an essential citrus boost to balance and elevate the drink, yielding a fruity, floral, and bright flavour profile.

Lots of folks gatekeep coffee like it's it's a sacred religious text only they can interpret. For a reason unknown to me, fruit paired with coffee can have a tendency to transform otherwise pleasant individuals into uppish food critics who sigh about your "interesting" choice. Whatever, yuk my yums all you'd like but I'll continue to stan for acidity and fruit as a coffee base.

Print Recipe

Lychee coconut water cold brew

Don't have a muddler? Use the stick end of a wooden spoon or even a rolling pin. Anything with a blunt, flat end will do (even an espresso tamper).

Servings: 1 glass

Ingredients

• 5 lychees from a tin
• 2 slices lime or lemon
• 1 teaspoon sugar
• pinch salt
• 100 millilitres coconut water
• 50 millilitres cold brew
• ice

Instructions

• Add the lychees, citrus, sugar, and salt to a jar (with a lid) or cocktail shaker. Use a muddler to muddle everything down to a pulp. Add a couple of ice cube and the coconut water. Shake for 10 or so seconds.
• Fill a glass with ice and strain the contents of the jar or shaker over the ice. Top with cold brew.