Best 10 Cold Brew Coffee Recipes

COLD-BREW COFFEE

Steps:

• Place the coffee grounds in a clean glass container. Pour hot water over the grounds; let stand 10 minutes. Stir in cold water. Cover and refrigerate for 12-24 hours. (The longer the coffee sits, the stronger the flavor.), Strain the coffee through a fine mesh sieve; discard grounds. Strain the coffee again through a coffee filter; discard grounds. Serve over ice, with milk or cream if desired. Store in the refrigerator for up to 2 weeks.

COLD BREW COFFEE ICE CREAM

Steps:

• Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.
• Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
• Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.
• Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
• Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.

COLD BREW ICED COFFEE

Steps:

• Place the coffee grounds into the bottom of a 34-ounce or larger French press.
• Pour cold water over coffee grounds. Stir with a wooden spoon or chopstick until incorporated, 10 to 15 seconds.
• Place the French press in the refrigerator for 12 to 24 hours.
• Press down on the French press to separate water from coffee grounds. Divide coffee among 2 glasses; top with ice.

TOASTED COCONUT COLD-BREW ICED COFFEE

Steps:

• Make the toasted coconut syrup:
• Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
• Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
• Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
• Make the drink:
• Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
• Do Ahead
• Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.

COCONUT COLD BREW COFFEE

Steps:

• Place coffee and coconut in large bowl, jar, or pot. Slowly pour in 8 cups cool water and stir very gently until grounds are just moistened. Cover and chill 24 hours.
• Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds. Line sieve with a coffee filter and add as much coffee as will fit. Strain gradually into a 1-qt. airtight container or jar, adding more coffee as space is available until all the coffee has been added. Allow grounds to sit in strainer and continue to drip 20 minutes.
• To serve, pour 1/2 cup coffee into an ice-filled glass; add ½ cup milk and 1 tsp. maple syrup and stir to combine.
• Do Ahead
• Cold brew (without milk and maple syrup) can be made 2 weeks ahead. Keep chilled.

DIY COLD-BREW COFFEE

Steps:

• Combine 1/2 pound coffee grounds with 6 cups cold water in a large pitcher or glass jar. Let stand 5 minutes.
• Add remaining coffee grounds and 3 cups cold water, making sure all the grounds are wet. Cover, and let steep, at room temperature for 12 hours or in the refrigerator for 24 hours.
• Pass mixture through a fine sieve set over a medium bowl; discard coffee grounds. Line sieve with a standard coffee filter and pass mixture through again; discarding any remaining sediment. Pour coffee concentrate into an airtight container and refrigerate for up to 2 weeks.
• To serve, dilute concentrate with an equal proportion of water or milk.

CINNAMON TOAST CRUNCH® COLD BREW COFFEE

Steps:

• Grind coffee into medium-fine grounds. Place coffee in large glass container. Stir in cold water. Cover and refrigerate 24 hours. Strain coffee through fine mesh strainer. Strain again through coffee filter; discard grounds.
• Heat oven to 300°F. Line 15x10x1-inch pan with foil. Spread 3 cups cereal in pan. Bake 10 minutes; stir. Bake 5 minutes longer or until toasted. Cool 10 minutes. Add toasted cereal to large bowl. Add milk; stir. Refrigerate 30 minutes. Strain milk mixture through strainer; discard solids.
• In 2-quart glass pitcher, stir together cold coffee and milk mixture. To serve, pour into glasses filled with ice; top with whipped cream, caramel sauce and crushed cereal.

COLD-BREW ICED COFFEE CONCENTRATE

Steps:

• Place ground coffee in a large container. Gradually add 7 cups cold water. Stir gently to be sure all grounds are moistened. Cover with a layer of cheesecloth. Let stand at room temperature for 15 hours.
• Remove cheesecloth and use it to line a fine-mesh sieve set over a large pitcher. Pour coffee through sieve into pitcher (do not stir); rinse jar and set aside. Discard cheesecloth with solids.
• Line same sieve with a large coffee filter and set over reserved jar. Strain coffee through sieve into jar. (It may take up to 45 minutes for all of the coffee to drip through; do not stir or coffee may become cloudy.) Cover and chill. DO AHEAD: Coffee concentrate can be made 2 weeks ahead. Keep chilled.
• Fill a glass with ice. Dilute 1 part coffee concentrate with 1 part milk, if desired, or water.

VEGAN PUMPKIN CREAM COLD BREW COFFEE

Steps:

• Fill your glass 3/4 of the way full of ice.
• Pour coffee in about 2/3 full.
• Give your pumpkin cream a good shake (it may have separated a bit while chilling). Spoon pumpkin cream over the top until glass is filled.
• Sprinkle a bit of pumpkin spice mix over the top and serve.

COLD-BREW ICED COFFEE CONCENTRATE

Steps:

• 1. Place ground coffee in a large glass container. 2. Gradually add 7 cups cold water, stirring gently to be sure all grounds are moistened. 3. Cover and let stand at room temperature for 12 - 15 hours. 4. Strain coffee though a fine-mesh sieve set over a large glass container (do not stir). 5. Strain coffee a second time using a coffee filter lined sieve and set over glass storage jar. (It may take up to 45 minutes for all of the coffee to drip through; do not stir or coffee may become cloudy.) 6. Cover and store chilled for up to 2 weeks. 7. To serve: ICED: Fill a glass with ice. Dilute 1 part coffee concentrate with 1 part milk or water. CAFE LATTE: Dilute 1 part coffee concentrate with 1 part milk. Heat in microwave.