Honey Coco-Cold Brew

Honey Coco-Cold Brew

YIELD: Makes 1 serving


3 oz. - cold brew coffee

1 oz. - buckwheat honey water (recipe below)

2 oz. - coconut water

splash of club soda

4 - mint leaves

mint sprig, for garnish

For Buckwheat Honey Water:

2 cups - buckwheat honey

1 cup - hot water


Combine the cold brew coffee, buckwheat honey water, coconut water, and mint leaves in a cocktail shaker with ice.

Shake vigorously.

Strain into a glass filled with ice and top with a splash of club soda.

Garnish with mint sprig and serve.

For Buckwheat Honey Water:

Combine buckwheat honey and hot water and stir until dissolved. Bottle and refrigerate until needed.


Mixologist’s Note: If you don’t have a cocktail shaker, or for a “whipped” version, add all the ingredients in a blender cup with 2 cubes of ice. Blend on high for 10 seconds and strain into an iced glass.

This recipe was created by Kim Haasarud for the National Honey Board.