How to Make Cold Brew Coffee {5 Fun Flavors}
Ditch Starbucks and make your own cold brew coffee at home! It's simple, easy, and affordable - make a big batch that'll last the whole week.
Servings: 6 servings
Calories: 112kcal
Ingredients
Cold brew
- 8 cups filtered water
- 2 cups ground coffee
Brown sugar oat milk
- 1/2 cup brown sugar
- 1/2 cup boiling water
- 1 pinch cinnamon optional
- 2 cups oat milk make sure it's a barista blend; I like Earth's own brand
Salted caramel
- 1/2 cup store bought caramel syrup
- 2 cups milk of choice
French vanilla
- 1/2 cup store bought French vanilla syrup
- 2 cups milk of choice
Toasted coconut
- 1/2 cup boiling water
- 1/2 cup sugar
- 1/4 cup sweetened, shredded coconut
- 2 cups coconut milk from the carton, such as the brand Silk
Honey almond
- 1/2 cup boiling water
- 1/2 cup honey
- 1 tsp almond extract
- 2 cups almond milk
Instructions
Cold brew coffee
- Make the cold brew coffee by mixing water and coffee grinds together in a large pitcher. Let sit overnight in the fridge for at least 12 hours (or up to 48 hours if desired).
- When ready to serve, slowly pour coffee through cheesecloth that is sitting in a fine mesh sieve into another large pitcher. Make sure you pour slowly and with precision to ensure there are no coffee grounds in the cold brew.
Brown sugar oat
- Mix brown sugar with boiling water, adding a pinch of ground cinnamon if desired. Let come to room temperature, then store syrup in the fridge up to 2 months. Mix cold brew over ice with 1-2 tbsp brown sugar syrup and 1/4 to 1/2 cup of oatmilk to make one drink. Enjoy!
Salted caramel
- Mix caramel syrup with a pinch of salt. Mix cold brew over ice with 1-2 tbsp caramel syrup and 1/4 to 1/2 cup of milk to make one drink. Enjoy!
French vanilla
- Mix cold brew over ice with 1-2 tbsp French vanilla syrup and 1/4 to 1/2 cup of milk to make one drink. Enjoy!
Toasted coconut
- Mix sugar with boiling water. Meanwhile, toast coconut in a skillet over med-high heat for about 4-5 minutes until golden and fragrant, stirring often. Remove from heat and add to sugar-water mixture. Let come to room temperaure, then let sit in the fridge at least 2 days before straining mixture to remove coconut flakes. Store syrup in the fridge up to 1 month. Mix cold brew over ice with 1-2 tbsp toasted coconut syrup and 1/4 to 1/2 cup of coconut milk to make one drink. Enjoy!
Honey almond
- Mix sugar and almond extract with boiling water. Let come to room temperaure, then store syrup in the fridge up to 2 months. Mix cold brew over ice with 1-2 tbsp honey almond syrup and 1/4 to 1/2 cup of almond milk to make one drink. Enjoy!
Notes
NUTRITIONAL NOTE: The cold brew pitcher itself and each accompanying flavour makes 6 servings. I always recommend adjusting to taste (eg if you don't like as much milk, start with a little bit and add more to taste; same with the syrup). There will be 1/2 cup of each syrup, so I recommend adding 1-2 tbsp of syrup to each glass and leftovers can be kept in the fridge up to 1 month.
Calorie info is for the brown sugar oat milk cold brew; all other versions will need to be calculated separately.
Mix and match with different syrups and flavours until you find a blend you love.
Let the cold brew seep for a minimum of 12 hours and up to 48 hours.
Store your cold brew coffee in the fridge for up to a week.
Nutrition
Calories: 112kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Sodium: 59mg | Potassium: 64mg | Fiber: 1g | Sugar: 24g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg