Dogtown Black Coffee Float
Navigate the neon-drenched streets of Dogtown with this intensely refreshing coffee float, a perfect blend of robust, dark cold brew and smooth vanilla bean ice cream to cut through the haze and keep you sharp through the long Night City nights, offering a moment of cool clarity amidst the chaos.
Directions
- 1
To make the cold brew concentrate, combine the coarsely ground dark roast coffee beans and 4 cups of filtered cold water in a large pitcher or jar; stir gently to ensure all grounds are submerged.
- 2
Cover the container and let the coffee steep at room temperature for 12 hours, or refrigerate for 18-24 hours, for a strong, smooth extraction.
- 3
After steeping, strain the coffee concentrate through a fine-mesh sieve lined with cheesecloth or a paper coffee filter into a clean container, pressing gently on the solids for maximum extraction.
- 4
For the optional simple syrup, combine 1/4 cup sugar and 1/4 cup filtered cold water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2-3 minutes, then remove from heat and let cool completely.
- 5
To assemble each float, pour 3/4 cup of the cold brew concentrate into a tall glass.
- 6
If desired, stir in 1-2 tablespoons of the prepared simple syrup and 1 teaspoon of pure vanilla extract into the coffee for a touch of sweetness and aromatic depth.
- 7
Carefully add two generous scoops of vanilla bean ice cream to the glass, allowing it to slowly dissolve into the coffee.
- 8
For an extra decadent touch, gently float 1 tablespoon of chilled heavy cream on top of the ice cream and cold brew mixture.
- 9
Garnish with a tiny pinch of flaky sea salt, if using, to enhance the depth of flavor, then serve immediately with a spoon and straw.
- 10
Repeat for remaining servings, making sure to store any leftover cold brew concentrate in the refrigerator for up to one week.