Grind your coffee. If you don’t have your own grinder, you might be able to ask your local coffee shop to grind it for you. Make sure the grind is on a “coarse” setting.
Put ground coffee into jar. Pour water over coffee and give it a good stir to make sure all the grounds are covered in water. Put lid on jar and then put jar into the fridge.
Let steep for 12-24 hours. The longer it steeps, the stronger the cold brew will be.
Let’s strain the coffee. Set up your pour over and cone filter (attached to a large jar or pitcher). Pour your cold brew into the cone filter. At this time the coffee grounds should be left in the cone filter and your cold brew should be straining into the jar without any grounds.
Pour 1 part coffee, 1 part cream and 1-2 oz of King’s Hawaiian Coconut Syrup into a cocktail shaker. Add ice and cover. Shake vigorously until mixed well, then pour contents into a glass and enjoy!