Nitro Cold Brew Coconut Coffee

The nitro brewed coffee you see here is the second nitro brew I ever tried. The first was at a mall kiosk, when I talked the barista into giving me a sample. At the time, I didn't see what the fuss was about. But when I realized I could make this at home with my trusty whipping siphon, I decided to give it another go. It turned out to be super easy, and I actually liked mine better than the "on tap" version I tried at the mall.

If you want to try this, you'll need:

• a whipping siphon (I used an iSi Gourmet Whip)
• a cream charger (nitrogen gas cannister)
• a strainer
• cheesecloth or a coffee filter
• coffee beans and a grinder, or about a quarter cup of coarsely ground coffee
• a cinnamon stick, broken into pieces
• a quart of coconut milk

The coffee will steep for quite a while, so there's no need to make a powder. The soak in cold liquid for hours will coax the gentler coffee flavors out of the beans in time.

I put the coarse coffee grounds in mason jars and used my secret ingredient, coconut milk, instead of water. I threw in a bit of cinnamon stick for good measure.

Place the jars in the refrigerator overnight, or at least for several hours, then strain out the grounds with a coffee filter or cheesecloth.

Pour the coffee into a whipping siphon and add a nitrogen canister. Place it into the refrigerator for half an hour or so to give the nitrogen a chance to dissolve into the liquid.

When you're ready for your coffee, release all the nitrogen by depressing the lever of the whipping siphon while it's in an upright position. Then you can safely screw open the cap and pour your coffee. The bubbles won't have the bite of carbonation, but instead they'll give the coffee a creamy richness.