Coconut-Lemongrass Cold Brew Collage

Preparation

1. Prepare lemongrass: Bruise lemongrass stalks with the back of a knife and cut into 2-inch pieces.
2. Combine ingredients: In a large jar or cold brew maker, combine coarse ground coffee and lemongrass pieces.
3. Add water: Pour room temperature filtered water over coffee and lemongrass. Stir gently to ensure all grounds are saturated.
4. Steep: Cover and refrigerate for 12 hours.
5. Strain: Remove lemongrass pieces, then strain coffee through a fine-mesh strainer lined with cheesecloth or coffee filter.
6. Prepare coconut layer: Mix coconut milk with simple syrup until well combined.
7. Assemble: Fill glasses with ice, pour cold brew concentrate to fill 2/3 of glass, then slowly pour coconut mixture over the back of a spoon to create layers.

• Use full-fat coconut milk for the best creamy texture and layering effect
• Chill your glasses beforehand for an extra refreshing experience
• The concentrate keeps in the fridge for up to 1 week
• For a stronger lemongrass flavor, add the stalks during the last 4 hours of steeping
• Adjust sweetness by varying the simple syrup amount