How to Make Cold Brew Coffee
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.
Prep Time10 minutes mins
Resting time12 hours hrs
Total Time12 hours hrs 10 minutes mins
Course: Drinks
Cuisine: American
Servings: 6 servings
Calories: 112kcal
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
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!
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!
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.
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