There’s a lot of talk about watermelon and coffee these days, and for a good reason—these two great tastes, somehow, taste great together. You can make a genuinely elevated coffee watermelon experience using Sprudge Managing Editor’s Zac Cadwalader’s recipe. You can also do what I do and take a stubby of cold brew and jam it in a watermelon.
Alcohol-infused watermelons are nothing new and have been around for decades—but I don’t drink alcohol, so why should vodka have all the fun? You can create a caffeinated picnic snack with a gentle whisper of coffee flavor by taking the same approach to vodka-infused watermelons and subbing out the vodka for cold brew. It’s weird, sure, but if you’re open-minded and like fun this might be the recipe for you.
How to make cold brew-infused watermelon.
What you need:
- a medium-sized watermelon
- a bottle of cold brew (we use Stumptown Coffee’s 310.5ml stubby bottle)
- a skewer (or similar)
- a sharp knife
- Take the watermelon and find where it can stand without falling over.
- Take off the cap of the cold brew and use it as a stencil – cut a small hole (make sure it’s not bigger than the bottleneck). Pop the rind off. You should see the watermelon’s red flesh.
- Poke several long channels with a skewer. This is where the cold brew will go. The more channels, the more access, but the mooshier the final product will be. We made about a dozen long channels.
- Put the bottle of cold brew in the hole so that it is upside down and let it drain into the fruit (see photo).
- Once the cold brew drains, plug the hole up (we used the bottle cap again) and put in your fridge for 12-24 hours. The cold brew needs to marinate and soak into the watermelon.
- Pop it out, cut it into slices or chunks, and enjoy!
Not all watermelons are the same, and some might take more cold brew than others—we think a medium-sized melon is excellent, but try different sizes!
This infusion approach can work with a cold brew, iced coffee, cascara, or whatever! Experiment! Have fun! Life is short.