COCONUT CHAI ICED COFFEE

we finished the coffee bar in our studio just in time for the annual los angeles heat weave which means we had to move from hot coffee to iced. (ps we got our coffee bar credenza here!) i usually drink my iced coffee black but i also appreciate the occasional sweet coffee drink and this coconut iced coffee is the perfect amount of sweet and spicy. it was easy to put together and the simple syrup will keep for a week in the refrigerator so you can keep making this drink on repeat. – joanie

chai iced coffee
serves: 4

how to make it:

• spiced simple syrup – place one cup of water and one cup of coconut sugar in a sauce pan over medium heat, heat and stir until sugar is dissolved. while it’s still hot mix in 1/2 teaspoon each of the following – cinnamon, ginger, cloves and cardamom. stir until dissolved. set aside to cool

• place one can of full fat coconut milk in a sauce pan and bring to a boil, reduce heat and let simmer for one hour, until thick. set aside to cool.

• place ice in tall glass, add 2-3 tablespoons of simple syrup, fill with cold brew leaving an inch of space at the top of the glass (i prefer to make my own cold brew using this coffee pot).