Coconut Lemongrass French Press with Ginger Honey
A cozy coffee blend with creamy coconut, fresh lemongrass, and sweet ginger honey
February 24, 2025
Looking for a coffee that's both cozy and exotic? This Thai-inspired French press coffee combines smooth medium roast coffee with creamy coconut milk, fresh lemongrass, and a touch of ginger-infused honey for a perfectly balanced cup.
This recipe is super simple to make at home. Just combine freshly ground medium roast coffee with fragrant lemongrass and coconut milk in your French press. The ginger honey adds a subtle warmth that ties everything together. Perfect for slow mornings or afternoon pick-me-ups!
Why You’ll Love This Recipe
This isn't your ordinary cup of coffee! Here's why you'll love it:
- Perfect balance of coconut creaminess and citrusy lemongrass
- Super easy to make with simple ingredients
- Naturally dairy-free and customizable sweetness
- Unique flavor that's both familiar and exciting
Coconut Lemongrass French Press with Ginger Honey
A cozy coffee blend with creamy coconut, fresh lemongrass, and sweet ginger honey
French Press Coffee, Thai Coffee, Coconut Coffee, Lemongrass Coffee, Ginger Honey Coffee, Dairy-free Coffee
Equipment
- French press
- Coffee grinder
- Kettle
- Measuring spoons
- Small bowl
Ingredients
- 4 tablespoons medium roast coffee beans, coarsely ground
- 2 stalks fresh lemongrass, cut into 2-inch pieces and bruised
- 2 cups hot water (200°F)
- 1/2 cup coconut milk
- 2 tablespoons ginger honey (1 tablespoon honey + 1 teaspoon grated fresh ginger)
- Pinch of salt
Instructions
- Combine grated ginger with honey in a small bowl and let infuse for 5 minutes
- Place coarsely ground coffee and bruised lemongrass in French press
- Pour hot water over coffee and lemongrass, stir gently
- Let steep for 4 minutes
- Slowly press down the plunger
- Warm coconut milk slightly and add to each cup
- Stir in ginger honey to taste
- Add a tiny pinch of salt to enhance flavors
Pro Tips
- Use fresh lemongrass stalks and bruise them before brewing to release more flavor
- Choose a medium roast coffee for the best flavor balance
- Warm your coconut milk slightly before adding to prevent curdling
- Store any leftover ginger honey in an airtight container for up to 2 weeks
Calories: 185kcal, Carbohydrates: 22g, Protein: 2g, Fat: 12g, Saturated Fat: 10g, Sodium: 65mg, Potassium: 245mg, Fiber: 0g, Sugar: 18g, Calcium: 15mg, Iron: 2mg
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Summary
Cook Time:
PT5M
Servings:
2 servings
Total Time:
PT15M
Prep. Time:
PT10M
