Coffee Coconut Egg Cream

[Photograph: Autumn Giles]

Creamy coconut milk brings out the nutty notes in the coffee in this classic soda.

Note: Use a well-shaken can of room temperature coconut milk here.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: fine mesh sieve, cheesecloth


serves makes 1 soda, enough coffee syrup for 8 drinks, active time 15 minutes, total time 35 minutes

  • For the Coffee Syrup:
  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 1/2 cup plus 1 tablespoon whole coffee beans, coarsely ground
  • For the Egg Cream:
  • 4 tablespoons coffee syrup
  • 1 tablespoon coconut milk
  • 4 ounces seltzer
  • Ice


  1. For the Coffee Syrup: Combine water and sugar in a small saucepan over high heat. Bring to a boil, stirring intermittently. While the mixture heats, place the ground coffee in a large, heatproof bowl. Once the syrup reaches a boil and the sugar is fully dissolved, carefully pour the hot syrup over the ground coffee. Stir once and allow to steep for 7 minutes. Strain the mixture once through a fine mesh sieve lined with cheesecloth and a second time through a coffee filter. Cool to room temperature and refrigerate.

  2. For the Egg Cream: Place the coffee syrup, coconut milk, and seltzer in a small tumbler. Stir and add ice to fill. Serve immediately.