Coconut Cold Brew Float Vanilla

# What You’ll Need:

→ Cold Brew Base

01 - 1 cup coconut cold brew coffee (store-bought or homemade)

02 - 1/2 cup full-fat coconut milk

03 - 1 to 2 tablespoons simple syrup or coconut syrup, to taste

04 - Ice cubes, as needed

→ Float

05 - 2 generous scoops vanilla bean ice cream (dairy or plant-based)

→ Garnishes (optional)

06 - Toasted coconut flakes

07 - Shaved dark chocolate

08 - Fresh mint leaves

# How-To Steps:

01 - Combine the coconut cold brew, coconut milk, and simple syrup in a pitcher or measuring cup; stir until smooth and fully incorporated. Taste and adjust sweetness as needed.

02 - Fill two large glasses halfway with ice cubes to chill and create space for the float.

03 - Pour the cold brew mixture evenly between the two glasses over the ice, distributing the liquid and sweetness evenly.

04 - Carefully add a generous scoop of vanilla bean ice cream to each glass, placing it gently on top of the cold brew to form the float.

05 - If desired, sprinkle toasted coconut flakes, shaved dark chocolate, and a mint leaf over each scoop; for extra indulgence, drizzle chocolate syrup sparingly.

06 - Present with a straw and spoon so the ice cream can be stirred as it melts; enjoy the float while chilled.

# Expert Advice:

01 -

Nobody expects you to blend coffee and ice cream, but the result feels like a secret shortcut to tropical bliss.
One sip and the stress of a sweltering day dissolves—this float never fails to lift my mood.

02 -

If you rush the stir on the cold brew and milk, the coconut can stay separate and the texture is never quite right.
Garnishing with fresh mint changed the whole drink for me—it adds a cool note that cuts through the richness beautifully.

03 -