Cold Brew Concentrate

• 2 c. coffee beans, coarse ground
• 4 c. cold filtered water

1. Place the ground coffee in a glass pitcher or mason jar. Pour in cold water and stir to combine. Cover and let the grounds steep at room temperature for 12-16 hrs.
2. Strain cold brew through a cheesecloth or coffee filter-lined strainer. Transfer into a air-tight glass container. Will keep in refrigerator for about 1 week.
3. To use, dilute 1 part concentrate to 1 part cold water.

Coconut Rum Nitro Coffee

By: Mimi Young

• 3/4 c. cold brew concentrate
• 1 c. cold coconut water
• 2 T. spiced or coconut rum
• 1 T. coconut sugar syrup (see recipe below)
• 1 ea Whip-It! Nitro Coffee charger
• Ice

1. Pour the cold brew concentrate, coconut water, rum, and syrup into a .5 ltr Whip-It! stainless steel cream dispenser.
2. Secure the head, fitted with a plain decorator tip, and swirl the bottle around to combine the liquids.
3. Screw on nitrogen charger, invert the dispenser, and shake well for about 10 seconds.
4. Angle the tip against the inside of a glass filled with ice and gently squeeze the lever to dispense.

Coconut Sugar Syrup:

• 1 c. coconut sugar
• 1 c. water
• pinch of Kosher or sea salt

1. Place the ingredients in a saucepan and stir to combine.
2. Boil the mixture for 2 mins. on medium heat.
3. Remove from heat and transfer syrup into a clean glass bottle or jar. Refrigerate for up to 2 weeks.