Ever since I discovered how easy it is to make cold brew at home, my mornings have been transformed. And with a 64 oz mason jar, you can batch-brew enough for the whole week! Whether you’re a purist or love flavored coffee, these 11 recipes will keep your fridge stocked and your taste buds happy. Let’s dive in!
Classic Vanilla Cold Brew
Delight in the refined simplicity of our Classic Vanilla Cold Brew, where the robust essence of cold-steeped coffee meets the aromatic whisper of Madagascar vanilla. This smooth, naturally sweetened elixir transforms your morning ritual into a moment of pure indulgence.
Serving: 4 | Prep Time: 5 minutes | Cooking Time: 720 minutes
Ingredients
- 1 cup coarsely ground specialty coffee (such as a single-origin Ethiopian or Colombian)
- 4 cups cold filtered water
- 2 whole Madagascar vanilla beans, split lengthwise and seeds scraped
- 2 tablespoons pure maple syrup (optional, for natural sweetness)
- Pinch of fine sea salt
Instructions
- In a large glass jar or pitcher, combine the coarsely ground coffee and cold filtered water. Stir gently to ensure all grounds are saturated.
- Add the scraped vanilla bean seeds and the empty pods to the coffee mixture. Stir once more to distribute the vanilla throughout.
- Cover the jar with a lid or plastic wrap and let it steep at room temperature for 12 to 24 hours. (Tip: For a balanced extraction, aim for 18 hours; a shorter steep yields lighter body, longer steep deeper flavor.)
- After steeping, place a fine-mesh sieve lined with a damp cheesecloth or a nut milk bag over a clean pitcher. Pour the coffee mixture through the strainer slowly, allowing all liquid to pass. (Tip: Do not press on the grounds to avoid bitterness; let gravity do the work.)
- Discard the coffee grounds and vanilla pods. Stir in the maple syrup (if using) and the pinch of sea salt until dissolved. (Tip: The salt enhances sweetness without adding sodium taste.)
- Transfer the cold brew concentrate to a sealed bottle and refrigerate until ready to serve. To serve, fill glasses with ice, pour concentrate over ice (about 1:1 ratio with water or milk), and enjoy.
Bask in the velvety smoothness of this cold brew, where each sip reveals layers of vanilla warmth and coffee's bright acidity. Serve it over ice with a splash of oat milk for a creamy variation, or enjoy it neat to appreciate its pure, refined character.
Salted Caramel Cold Brew
Crafted for those who crave a luxurious coffee experience, this Salted Caramel Cold Brew combines velvety homemade caramel with the smooth, bold notes of cold brew coffee. A finishing touch of flaky sea salt elevates every sip into a decadent treat.
Serving: 2 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 cup coarsely ground dark roast coffee beans
- 4 cups cold filtered water
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1/2 teaspoon flaky sea salt (such as Maldon), plus more for garnish
- Ice cubes, for serving
- Optional: milk or cream, for serving
Instructions
- In a large jar or pitcher, combine coarsely ground coffee and cold water. Stir gently, cover, and refrigerate for 12–24 hours. (Tip: For the smoothest cold brew, steep at room temperature for 12 hours then refrigerate.)
- After steeping, strain the cold brew through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container. Discard grounds and set cold brew aside.
- To make caramel syrup, in a medium saucepan over medium heat, melt granulated sugar, stirring constantly with a heat-resistant spatula until it turns a deep amber color, about 5–7 minutes. (Tip: Watch carefully—sugar can burn quickly. Remove from heat if it darkens too fast.)
- Remove from heat and immediately whisk in cubed butter until melted and smooth. Then slowly pour in heavy cream while whisking vigorously—the mixture will bubble up—continue whisking until smooth. (Tip: Use a long-handled whisk to avoid steam burns.)
- Stir in 1/2 teaspoon flaky sea salt until dissolved. Let the caramel cool to room temperature; it will thicken as it cools.
- Fill two tall glasses with ice cubes. Pour about 1 cup of cold brew into each glass over the ice.
- Drizzle 2–3 tablespoons of salted caramel syrup over the cold brew in each glass. Stir gently to combine.
- Garnish with a pinch of flaky sea salt on top. Serve immediately, optionally with a splash of milk or cream.
Flecks of sea salt linger on the palate, balancing the deep sweetness of homemade caramel. For an extra indulgent twist, float a dollop of whipped cream atop the cold brew and watch it slowly melt into the dark coffee—a truly magnificent morning ritual.
Mexican Mocha Cold Brew
There's something magical about the marriage of bold coffee, dark cocoa, and a whisper of heat. This Mexican Mocha Cold Brew is a refined twist on a classic—spicy, chocolatey, and deeply satisfying. It's the perfect afternoon pick-me-up or an elegant brunch centerpiece.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 720 minutes
Ingredients
For the Cold Brew Concentrate
- 1 cup coarse ground coffee (preferably dark roast)
- 4 cups cold filtered water
- 2 tablespoons unsweetened cocoa powder
- 1 cinnamon stick, broken into pieces
- 1 dried ancho chili, stemmed and seeded
For Each Serving
- 1/2 cup whole milk (or oat milk for dairy-free)
- 2 tablespoons sweetened condensed milk (or maple syrup)
- Ice cubes
Instructions
- In a large glass jar, combine the coarse ground coffee, unsweetened cocoa powder, broken cinnamon stick pieces, and seeded dried ancho chili.
- Pour the cold filtered water over the mixture, stirring gently with a long spoon until all grounds are saturated—avoid vigorous shaking to prevent bitterness.
- Cover the jar tightly and let it steep at room temperature for 12 to 18 hours. For a smoother, less acidic brew, refrigerate and steep for 24 hours. Tip: Taste after 12 hours; longer steeping extracts more chocolate and chili notes but can become bitter.
- After steeping, line a fine-mesh sieve with a double layer of cheesecloth or a paper coffee filter, and set it over a clean pitcher. Slowly pour the concentrate through, pressing gently on the solids to extract every drop. Discard the solids.
- To serve, fill a glass with ice cubes. Pour 1/2 cup of the cold brew concentrate over the ice—this is a strong base, so adjust to your preference. Tip: For a weaker drink, use 1/3 cup concentrate and top with extra milk.
- Add 1/2 cup of whole milk (or oat milk) and 2 tablespoons of sweetened condensed milk (or maple syrup). Stir thoroughly to combine. Tip: For a frothy top, briefly whisk the milk before adding, or use a handheld frother. Serve immediately.
Finish with a flourish of ground cinnamon dusted over the top—it adds a final aromatic warmth. The cold brew's velvety body carries the cocoa and chili beautifully, while the sweetened milk balances the heat. Serve with a cinnamon stick garnish for an extra touch of elegance.
Coconut Cream Cold Brew
Ultra-smooth and deeply refreshing, this Coconut Cream Cold Brew delivers a tropical twist on your morning ritual. Blended with creamy coconut milk and rich coconut cream, it's a dairy-free delight that transports you to a sun-drenched beach with every sip.
Serving: 2 | Prep Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
For the Coconut Cream Cold Brew
- 1 cup chilled strong cold brew concentrate
- ½ cup full-fat coconut milk, well shaken
- ¼ cup creamy coconut cream, chilled overnight for best texture
- 1 to 2 tablespoons pure maple syrup or simple syrup
- 1 cup ice cubes
- Optional: toasted coconut flakes for garnish
Instructions
- In a blender, combine the cold brew concentrate, coconut milk, coconut cream, and 1 tablespoon of maple syrup.
- Add the ice cubes and blend on high speed until smooth and frothy, about 30 seconds. (Tip: For a thicker texture, add a few extra ice cubes and blend longer.)
- Taste the cold brew and adjust sweetness with the remaining syrup if desired. (Tip: The coconut adds natural sweetness, so start with less and add more as needed.)
- Divide the mixture evenly between two glasses filled with fresh ice.
- Garnish with toasted coconut flakes if using. (Tip: To toast coconut, spread flakes on a baking sheet and bake at 350°F for 3–5 minutes until golden.)
Silky and decadent, this cold brew is a vacation in a glass. Serve it over extra ice for a longer drink, or top with a dollop of whipped coconut cream for extra indulgence. The creamy coconut and bold coffee create a harmonious balance that lingers pleasantly on the palate.
Cinnamon Toast Crunch Cold Brew
Brewing cold brew at home is a rewarding ritual, and infusing it with the warm spice of cinnamon transforms it into an elevated treat. This Cinnamon Toast Crunch-inspired version combines smooth, slow-steeped coffee with a crunchy cinnamon-sugar rim for a sophisticated twist on a classic flavor.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 720 minutes
Ingredients
- 1 cup coarsely ground cold brew coffee
- 4 cups filtered cold water
- 2 whole Ceylon cinnamon sticks
- 1/4 cup fine granulated sugar
- 1 teaspoon finely ground Ceylon cinnamon
- Fresh ice cubes
- Chilled heavy cream (optional)
Instructions
- In a large jar or pitcher, combine the coarsely ground cold brew coffee and filtered cold water. Stir gently to ensure all grounds are saturated.
- Add the whole Ceylon cinnamon sticks, crushing them slightly with your fingers to release more flavor. Cover and refrigerate for 12 to 24 hours; for a deeper cinnamon note, steep for the full 24 hours.
- After steeping, strain the mixture through a fine-mesh sieve lined with cheesecloth or a nut milk bag into a clean container. Discard the cinnamon sticks and coffee grounds. The resulting cold brew concentrate can be stored in the refrigerator for up to two weeks.
- Prepare the cinnamon sugar rim: On a small plate, combine the fine granulated sugar and finely ground Ceylon cinnamon. Lightly moisten the rim of a serving glass with water or a dab of cream, then dip the rim into the sugar mixture, rotating to coat evenly. Let it set for a minute to adhere.
- Fill the rimmed glass with fresh ice cubes. Pour the cold brew concentrate over the ice, filling about three-quarters full. If desired, top with a splash of chilled heavy cream for a creamy finish. Serve immediately and stir before drinking to incorporate any settled sugar.
Each sip of this cold brew offers a harmonious balance of smooth coffee and warm spice, with the cinnamon sugar rim adding a delightful crunch. Enjoy it as a refreshing afternoon pick-me-up or a sophisticated brunch companion.
Peppermint Mocha Cold Brew
Kick off your morning with a refined twist on a classic coffee shop indulgence—this Peppermint Mocha Cold Brew marries the boldness of cold brew with the cozy notes of peppermint and dark chocolate, offering a refreshing yet festive sip.
Serving: 2 | Prep Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the Cold Brew Base
- 2 cups high-quality cold brew coffee, chilled
For the Peppermint Mocha Mix
- 1/2 cup whole milk (or oat milk for dairy-free)
- 2 tablespoons dark chocolate syrup
- 1/2 teaspoon peppermint extract
- 1 tablespoon granulated sugar
For Garnish
- Whipped cream
- Crushed peppermint candies
- Dark chocolate shavings
Instructions
- In a large glass, combine the chilled cold brew coffee and milk. Stir gently to blend.
- In a small bowl, whisk together the dark chocolate syrup, peppermint extract, and granulated sugar until the sugar is fully dissolved and the mixture is smooth. (Tip: Start with less peppermint extract and adjust to your taste—its potency can vary.)
- Pour the peppermint mocha mixture into the cold brew and milk, stirring well to incorporate. (Tip: For a more intense chocolate flavor, use a high-quality dark chocolate syrup with real cocoa.)
- Fill two tall glasses with ice cubes, then divide the cold brew mocha mixture evenly between them. (Tip: Use large, clear ice cubes for slower dilution and a polished presentation.)
- Top each glass with a generous dollop of whipped cream, a sprinkle of crushed peppermint candies, and a shower of dark chocolate shavings.
- Serve immediately with a straw or stir stick, and enjoy the contrast of creamy, refreshing, and minty notes.
With its velvety texture and invigorating peppermint kick, this cold brew is a luxurious yet effortless treat. Whether you're sipping it solo on a quiet afternoon or serving it at a holiday brunch, the interplay of dark chocolate and mint creates a sophisticated finish that lingers.
Oat Milk Honey Cold Brew
A velvety embrace of slow-steeped coffee and creamy oat milk, this cold brew recipe is a study in refined simplicity. Local honey lends a floral sweetness that dances on the palate, making every sip a moment of quiet indulgence.
Serving: 2 | Prep Time: 5 minutes | Cooking Time: 720 minutes
Ingredients
- 1 cup high-quality coarse ground coffee
- 4 cups filtered water
- 1 cup creamy barista oat milk
- 2 tablespoons amber local honey, plus more to taste
Instructions
- In a large jar, combine the coarse ground coffee and filtered water. Stir gently to saturate all grounds.
- Cover the jar and let steep at room temperature for 12 to 24 hours. For a smoother, less acidic brew, opt for a full 24-hour steep.
- Line a fine-mesh sieve with a coffee filter or cheesecloth and set it over a pitcher. Slowly pour the coffee mixture through, allowing it to drip without pressing the grounds—this prevents bitterness.
- Discard the spent grounds and refrigerate the cold brew concentrate until chilled, about 30 minutes.
- Fill two tall glasses with ice. Pour the cold brew concentrate over the ice until each glass is half full.
- Add ½ cup of oat milk to each glass, leaving a bit of room for stirring.
- Drizzle 1 tablespoon of honey into each glass. If the honey is too thick, warm it slightly for easier dissolution. Stir until fully combined. Taste and add more honey if desired.
- Serve immediately, garnished with a cinnamon stick or a sprinkle of flaky sea salt if you like.
Smooth, satiny, and never bitter, this oat milk honey cold brew is a morning ritual elevated. Serve it over a single large ice cube to dilute slowly, or whisk in a pinch of cinnamon for a subtle warmth that complements the honey's floral notes.
Toasted Hazelnut Cold Brew
Brewing your own cold brew at home is a rewarding ritual, and this toasted hazelnut version elevates it to an indulgent experience. The deep, smooth coffee is complemented by a rich hazelnut syrup and a crunchy garnish.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 cup high-quality coarsely ground coffee
- 4 cups filtered cold water
- 1/2 cup raw whole hazelnuts
- 1/2 cup granulated sugar
- 1/2 cup water (for syrup)
- 1/2 teaspoon pure vanilla extract
- tiny pinch of fine sea salt
Instructions
- Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast for 8-10 minutes, until fragrant and skins begin to crack. Wrap in a clean kitchen towel and rub vigorously to remove most of the skins. Let cool completely.
- In a small saucepan, combine sugar and 1/2 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves. Add the toasted hazelnuts (roughly chopped for more flavor) and a pinch of salt. Reduce heat to low and simmer for 5 minutes. Remove from heat, stir in vanilla extract, and let steep for 15 minutes. Strain through a fine-mesh sieve, pressing on solids. Discard solids. Tip: The syrup can be stored in the refrigerator for up to two weeks.
- In a large jar or pitcher, combine coarsely ground coffee and 4 cups filtered cold water. Stir gently to ensure all grounds are wet. Cover and refrigerate for at least 12 hours, up to 24 hours. Tip: A longer steep yields a stronger concentrate.
- After steeping, strain the cold brew through a fine-mesh sieve lined with a coffee filter or cheesecloth into a clean container. Discard grounds. For an extra-smooth texture, strain a second time using a paper filter.
- To serve, fill a glass with ice. Pour cold brew until glass is three-quarters full. Add hazelnut syrup to taste (start with 1-2 tablespoons). Stir gently. Garnish with a few toasted hazelnuts. Tip: Adjust syrup sweetness to your preference.
Zesty and aromatic, this cold brew is best enjoyed over a generous amount of ice. The nutty sweetness of the hazelnut syrup pairs beautifully with the deep, smooth coffee, making it a perfect afternoon pick-me-up.
Nitro Cold Brew
How to craft a barista-worthy nitrogen cold brew at home? It’s easier with the right tools and a perfect steep. This recipe yields a velvety, crema-topped brew that’s stunningly smooth.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Cold Brew Concentrate
- 1 cup coarse-ground coffee beans (preferably a dark roast for bold flavor)
- 4 cups filtered cold water
For Charging and Serving
- 1 whipped cream dispenser (capacity at least 1 pint)
- 1 nitrogen gas charger (N2O or N2, depending on dispenser)
- Ice cubes, for serving (optional)
Instructions
- In a large jar or pitcher, combine the coarse-ground coffee beans and filtered cold water. Stir gently to ensure all grounds are saturated. Cover and let steep at room temperature for 12 to 24 hours; a longer steep extracts more flavor without bitterness.
- After steeping, strain the mixture through a fine-mesh sieve lined with a coffee filter or a nut milk bag into a clean container. For an ultra-smooth brew, strain a second time through a fresh filter. Discard the grounds.
- Chill the cold brew concentrate in the refrigerator until thoroughly cold, at least 2 hours. Cold temperature is essential for proper nitrogen infusion.
- Pour the chilled cold brew into the whipped cream dispenser, filling no more than halfway to leave room for gas expansion. Screw the dispenser head on tightly.
- Charge the dispenser with one nitrogen gas charger according to the manufacturer’s instructions. Shake the dispenser vigorously for about 10 seconds to dissolve the gas into the liquid.
- Refrigerate the charged dispenser for at least 30 minutes to allow the nitrogen to fully integrate. When ready to serve, shake briefly again, then hold the dispenser upside down and dispense into a glass. Watch the cascading bubbles form a silky crema.
Velvety and smooth, this nitro cold brew delivers a luxuriously creamy texture that rivals any coffeehouse version. Serve it over ice for a refreshing boost on a warm afternoon, or enjoy it neat to appreciate its silky, full-bodied finish.
Turmeric Ginger Cold Brew
Under the golden morning light, this Turmeric Ginger Cold Brew emerges as a soothing ritual—a vibrant, anti-inflammatory elixir that pairs earthy warmth with the clean clarity of cold brew coffee.
Serving: 2 | Prep Time: 10 minutes | Cooking Time: 720 minutes
Ingredients
Cold Brew Base
- 1/2 cup coarsely ground coffee beans, preferably single-origin for clarity
- 3 cups filtered water
- 2 inches fresh organic turmeric root, peeled and finely grated
- 1 inch fresh ginger root, peeled and thinly sliced
- 1/8 teaspoon finely ground black pepper (to boost curcumin absorption)
- Optional: raw honey or maple syrup, to serve
Instructions
- In a large jar or pitcher, combine the coarsely ground coffee and filtered water. Stir gently with a spoon until all grounds are saturated—this ensures even extraction.
- Add the finely grated turmeric, thinly sliced ginger, and a pinch of black pepper. Stir again to distribute the spices throughout the coffee mixture.
- Cover the jar and refrigerate for 12 to 24 hours. For a balanced spice presence, 18 hours is ideal; the longer steep amplifies the turmeric-ginger warmth.
- Line a fine-mesh sieve with a double layer of cheesecloth or use a nut milk bag, and strain the cold brew into a clean container. Press gently on the solids to extract every drop of concentrated flavor.
- Discard the solids. Taste the cold brew and stir in honey or maple syrup if a touch of sweetness is desired. Tip: serve over ice with a splash of coconut milk for a creamy, tropical variation.
- Transfer to an airtight bottle and refrigerate for up to one week. Shake well before serving, as the spices will settle at the bottom.
Honeyed notes from the optional sweetener mellow the earthy kick, while the black pepper’s subtle heat lingers. Serve this cold brew in tall glasses over ice for a refreshing afternoon pick-me-up, or stir in a splash of oat milk for a latte-like treat.
Whiskey Barrel-Aged Cold Brew
Rich, smooth, and deeply aromatic, this whiskey barrel-aged cold brew captures the complexity of a fine spirit without the alcohol. By steeping coarsely ground, barrel-aged coffee beans in cold water, you unlock layers of oak, vanilla, and toasted caramel that unfold with each sip.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
- 1 cup high-quality whiskey barrel-aged coffee beans, coarsely ground (texture of coarse sea salt)
- 4 cups pure filtered water, cold
Instructions
- In a large glass jar or pitcher, combine the coarsely ground coffee and cold filtered water. Stir gently with a wooden spoon to ensure all grounds are saturated.
- Cover the jar with a lid or plastic wrap and let steep at room temperature for 12 to 24 hours. For a balanced, smooth extraction, aim for 16 hours—any longer may introduce bitterness.
- Line a fine-mesh strainer with a paper coffee filter or a double layer of cheesecloth and set it over a clean bowl or pitcher. Slowly pour the steeped coffee mixture through the strainer, allowing the liquid to filter completely. Tip: For an ultra-clear brew, strain twice, replacing the filter between passes.
- Discard the spent coffee grounds. The resulting concentrate should be velvety and dark, with a syrupy texture. Tip: Store the concentrate in a sealed glass bottle in the refrigerator for up to two weeks.
- To serve, fill a glass with ice and pour 1/2 cup of cold brew concentrate. Add 1/2 cup of cold water or milk, if desired, and stir. Tip: For an intensified oak character, let the concentrate rest overnight before serving.
With its deep, roasty flavor and subtle notes of oak and vanilla, this cold brew offers a sophisticated, spirit-like experience—perfect for sipping as a non-alcoholic nightcap. Serve it neat over a single large ice cube, or elevate it further with a dash of barrel-aged bitters for an extra aromatic twist.
Conclusion
Brew up your new favorite summer sipper with these 11 flavorful cold brew recipes. Perfect for your 64 oz mason jar, they’re easy, refreshing, and oh-so-delicious. Try one today, then drop a comment with your top pick and share the article on Pinterest. Happy brewing!
