Nothing beats the heat like a perfectly chilled cold brew coffee on a sweltering summer day. As temperatures rise, we’ve gathered 18 refreshing recipes that transform your morning ritual into cool, creative delights. From creamy nitro infusions to fruity iced concoctions, these easy-to-make drinks will become your go-to summer sippers. Get ready to elevate your coffee game and discover your new favorite way to beat the heat!
Vanilla Sweet Cream Cold Brew
Wandering through the quiet morning, I find myself reaching for that familiar comfort—the gentle ritual of preparing something cool and creamy to ease into the day. There’s a soft simplicity in crafting this vanilla sweet cream cold brew, a moment to pause and savor before the world wakes up.
Ingredients
Cold brew concentrate – 1 cup
Heavy cream – ¼ cup
Vanilla extract – 1 tsp
Simple syrup – 2 tbsp
Instructions
1. Pour 1 cup of cold brew concentrate into a tall glass filled with ice.
2. In a separate small bowl, combine ¼ cup heavy cream, 1 tsp vanilla extract, and 2 tbsp simple syrup.
3. Whisk the cream mixture vigorously for 30 seconds until it thickens slightly but remains pourable.
4. Slowly drizzle the sweet cream over the cold brew, allowing it to cascade down the ice.
5. Let the drink sit undisturbed for 1 minute to let the cream layer settle.
6. Stir gently just before drinking to incorporate the cream into the coffee.
Layers of velvety cream melt into the bold cold brew, creating a drink that’s both robust and delicately sweet. I love serving it in a mason jar with a cinnamon stick for stirring, watching the swirls of cream dance through the dark coffee like soft morning clouds.
Cinnamon Dolce Cold Brew
Holding this chilled glass feels like finding a quiet moment in a busy afternoon, the deep coffee aroma mingling with sweet spice notes that promise gentle comfort rather than sharp awakening. Sometimes the simplest rituals bring the deepest peace, and this cinnamon-kissed cold brew feels like one of those small, sacred pauses. I’ve been making it on slow Sunday mornings when the house is still quiet, letting the flavors steep into something that carries me through the day.
Ingredients
– Coarsely ground coffee – 1 cup
– Cold water – 4 cups
– Cinnamon sticks – 2
– Brown sugar – ¼ cup
– Milk – ½ cup
– Ice cubes – 1 cup
Instructions
1. Place 1 cup of coarsely ground coffee into a large glass jar.
2. Pour 4 cups of cold water over the coffee grounds.
3. Add 2 cinnamon sticks to the jar.
4. Stir the mixture gently with a long spoon until all coffee is saturated.
5. Cover the jar tightly with a lid.
6. Refrigerate the jar for 16 hours—this slow extraction creates smoother flavor without bitterness.
7. Place a fine-mesh strainer over a clean bowl.
8. Line the strainer with a coffee filter to catch all sediment.
9. Slowly pour the cold brew concentrate through the filter.
10. Discard the used coffee grounds and cinnamon sticks.
11. In a small saucepan, combine ¼ cup brown sugar with 2 tablespoons of water.
12. Heat over medium-low heat, stirring constantly, until sugar dissolves completely—about 3 minutes.
13. Remove the saucepan from heat immediately to prevent caramelization.
14. Stir the brown sugar syrup into the strained cold brew concentrate.
15. Fill a glass with 1 cup of ice cubes.
16. Pour the sweetened cold brew over the ice until the glass is ¾ full.
17. Add ½ cup of milk, pouring slowly to create gentle layers.
18. Stir once with a long spoon before serving to integrate flavors evenly. Using coarsely ground coffee prevents over-extraction and ensures clarity in the final brew. Untangling the layers reveals creamy milk swirling through the dark, spice-infused coffee, each sip carrying the warmth of cinnamon without overwhelming sweetness. This drink tastes particularly lovely poured over a single large ice cube that melts slowly, or with a sprinkle of cinnamon across the foam if you’ve frothed the milk first.
Salted Caramel Cold Brew
Lately, I’ve been finding quiet comfort in the gentle ritual of preparing my own coffee creations, especially this salted caramel cold brew that feels like a whispered secret between morning and me. It’s a simple alchemy that transforms ordinary moments into something softly special, like sunlight filtering through kitchen windows.
Ingredients
Cold brew concentrate – 1 cup
Caramel syrup – 2 tbsp
Sea salt – ¼ tsp
Ice cubes – 1 cup
Milk – ½ cup
Instructions
1. Pour 1 cup of cold brew concentrate into a tall glass.
2. Add 2 tbsp of caramel syrup directly into the cold brew.
3. Sprinkle ¼ tsp of sea salt over the caramel-coated cold brew.
4. Stir the mixture slowly for 30 seconds using a long spoon until the caramel fully dissolves, creating gentle whirlpools that help incorporate the salt evenly.
5. Fill the glass with 1 cup of ice cubes, listening for the satisfying crackle as they settle.
6. Pour ½ cup of milk over the ice in a steady stream, watching it cascade through the dark coffee like morning clouds.
7. Stir gently for 15 seconds to create delicate layers that will slowly meld together as you drink.
8. Let the drink rest for 2 minutes to allow the flavors to fully marry before serving.
My favorite part is how the initial sharp saltiness gives way to the deep caramel sweetness, creating a drink that feels both rich and refreshingly light. Sometimes I’ll serve it with a single caramel drizzle artfully swirled on the surface, or pour it over coffee ice cubes to prevent dilution during those long, contemplative mornings.
Coconut Milk Cold Brew
Lately, I’ve been finding quiet comfort in the simplest of rituals, the slow stirring of coconut milk into cold brew as morning light filters through the kitchen window. This gentle fusion creates a drink that feels like a soft embrace, cooling and creamy with just a hint of tropical sweetness. It’s become my little pause before the day begins, a moment of calm in a glass.
Ingredients
– Cold brew coffee concentrate – 1 cup
– Full-fat coconut milk – ½ cup
– Ice cubes – 1 cup
Instructions
1. Pour 1 cup of cold brew coffee concentrate into a tall glass.
2. Add ½ cup of full-fat coconut milk to the glass.
3. Stir the mixture gently with a long spoon for 30 seconds until fully combined.
4. Fill the glass with 1 cup of ice cubes.
5. Stir again briefly for 10 seconds to chill the drink evenly.
6. Let the drink sit for 2 minutes to allow the flavors to meld.
7. Serve immediately.
Using full-fat coconut milk creates a richer, creamier texture that blends beautifully with the coffee. Stirring gently prevents the coconut milk from separating and ensures a smooth consistency. Allowing the drink to rest for a couple of minutes helps the flavors develop fully, making each sip more harmonious. Ultimately, the texture is luxuriously smooth with a subtle coconut sweetness that softens the coffee’s boldness. You might try serving it with a sprinkle of cinnamon or a splash of vanilla extract for an extra layer of warmth, perfect for sipping slowly on a quiet morning.
Chocolate Mocha Cold Brew
Remembering how the afternoon light used to catch the dust motes in my grandmother’s kitchen, I find myself craving that same slow comfort now, in this quiet moment with just the hum of the refrigerator for company. There’s something deeply soothing about the ritual of making a chocolate mocha cold brew, a small act of patience that rewards you with a drink that feels like a gentle embrace. It’s not just coffee; it’s a quiet pause, a sweet, chilled companion for solitary reflection.
Ingredients
– Coarsely ground coffee beans – 1 cup
– Cold water – 4 cups
– Cocoa powder – 2 tbsp
– Granulated sugar – ¼ cup
– Milk – ½ cup
– Ice cubes – 1 cup
Instructions
1. Combine 1 cup of coarsely ground coffee beans and 4 cups of cold water in a large jar.
2. Stir the mixture gently for 30 seconds to ensure all coffee grounds are fully saturated.
3. Seal the jar tightly and refrigerate it for 16 hours to steep the coffee slowly.
4. Place a fine-mesh sieve lined with a coffee filter over a clean bowl.
5. Slowly pour the steeped coffee mixture through the filter to separate the grounds, which should take about 5 minutes.
6. Discard the used coffee grounds and filter after straining is complete.
7. In a small saucepan, whisk together 2 tbsp of cocoa powder, ¼ cup of granulated sugar, and ½ cup of milk over medium heat.
8. Heat the mixture, stirring constantly, until the sugar and cocoa dissolve completely and tiny bubbles form at the edges, about 3-4 minutes.
9. Remove the saucepan from the heat and let the chocolate mixture cool to room temperature, approximately 15 minutes.
10. Pour the strained cold brew concentrate into a serving glass filled with 1 cup of ice cubes.
11. Add the cooled chocolate mixture to the glass with the cold brew and ice.
12. Stir the drink thoroughly for 20 seconds to blend the flavors evenly.
Now, as you lift the glass, notice how the deep, earthy coffee melds with the cocoa’s subtle bitterness, creating a velvety sip that’s both rich and refreshingly cool. The ice clinks softly, a reminder to savor this creamy, chocolate-kissed brew slowly, perhaps curled up with a book or simply watching the world drift by.
Pumpkin Spice Cold Brew
Now, as the autumn light filters through my kitchen window, I find myself craving something that captures this quiet transition—a drink that holds both the warmth of memory and the chill of approaching winter. This pumpkin spice cold brew has become my seasonal companion, simple yet deeply satisfying in its gentle spice and cool refreshment.
Ingredients
Cold brew concentrate – 1 cup
Pumpkin puree – 2 tbsp
Maple syrup – 1 tbsp
Heavy cream – ¼ cup
Pumpkin pie spice – ½ tsp
Ice cubes – 1 cup
Instructions
1. Combine 1 cup cold brew concentrate, 2 tbsp pumpkin puree, 1 tbsp maple syrup, and ½ tsp pumpkin pie spice in a blender.
2. Blend on medium speed for exactly 30 seconds until the mixture becomes completely smooth with no visible pumpkin streaks.
3. Fill a 16-ounce glass with 1 cup ice cubes, ensuring the ice reaches about ¾ full.
4. Pour the blended pumpkin coffee mixture over the ice, leaving about 1 inch of space at the top.
5. In a separate small bowl, vigorously whisk ¼ cup heavy cream until it thickens slightly and forms soft peaks, about 1 minute of continuous whisking.
6. Gently pour the whipped cream over the pumpkin cold brew, allowing it to float on top rather than mixing in.
7. Lightly dust the surface with an additional pinch of pumpkin pie spice using a fine mesh strainer.
Let this sit for just a moment before drinking—the cream will slowly marble through the spiced coffee as you sip. Layers of cool, strong coffee give way to the earthy sweetness of pumpkin, while the cream provides a velvety contrast that melts into each mouthful. Try serving it with a cinnamon stick stirrer for an extra aromatic experience, or pour it over coffee ice cubes to prevent dilution during those longer, contemplative afternoons.
Orange Blossom Cold Brew
Cooling my hands around the glass, I remember how this orange blossom cold brew came to be—a quiet morning experiment that turned into my favorite summer ritual, the floral notes rising like steam from ice.
Ingredients
– Coarse ground coffee – 1 cup
– Cold filtered water – 4 cups
– Orange blossom water – 2 tsp
– Ice cubes – 2 cups
Instructions
1. Place 1 cup of coarse ground coffee into a large glass jar.
2. Slowly pour 4 cups of cold filtered water over the coffee grounds, ensuring all grounds are fully saturated.
3. Stir the mixture gently with a wooden spoon for 30 seconds to release the coffee’s aromas without creating bitterness.
4. Seal the jar tightly and let it steep in the refrigerator for 18 hours—this long, cold extraction yields a smoother flavor than hot brewing.
5. Line a fine-mesh strainer with a cheesecloth and place it over a clean pitcher.
6. Slowly pour the steeped coffee through the strainer to remove all grounds, pressing gently on the solids with the back of a spoon to extract every drop.
7. Discard the used coffee grounds and rinse the strainer.
8. Add 2 tsp of orange blossom water to the strained cold brew and stir for 15 seconds to incorporate evenly.
9. Fill a glass with 2 cups of ice cubes, packing them to the top to keep the drink chilled without diluting it quickly.
10. Pour the orange blossom cold brew over the ice until the glass is full, leaving a ½-inch space at the rim.
11. Stir the drink once more before serving to blend the floral notes throughout—this prevents the orange blossom water from settling at the bottom.
Gliding down the throat, this cold brew carries a silky texture with no trace of acidity, the orange blossom weaving through the coffee like a whisper. Try it with a sprig of fresh mint or a thin slice of orange curled over the rim for an extra touch of brightness.
Lavender Honey Cold Brew
Remembering how summer afternoons used to stretch endlessly, I find myself craving something that slows time just a little, something that carries the quiet weight of memory in each sip. This lavender honey cold brew is that pause, a gentle bridge between the season’s warmth and the cool relief we seek.
Ingredients
– Coarse ground coffee – 1 cup
– Dried culinary lavender – 2 tbsp
– Cold filtered water – 4 cups
– Honey – ¼ cup
Instructions
1. Combine 1 cup of coarse ground coffee and 2 tbsp of dried culinary lavender in a large glass jar.
2. Pour 4 cups of cold filtered water over the coffee and lavender mixture.
3. Stir gently with a long spoon until all coffee grounds are fully saturated.
4. Seal the jar tightly with its lid.
5. Place the jar in the refrigerator for 18 hours to steep.
6. Set a fine-mesh strainer over a large bowl.
7. Line the strainer with a cheesecloth for clearer brew.
8. Slowly pour the steeped coffee mixture through the cheesecloth-lined strainer.
9. Press down gently on the solids with the back of a spoon to extract all liquid.
10. Discard the coffee grounds and lavender from the strainer.
11. Heat ¼ cup of honey in a microwave-safe bowl for 15 seconds to thin it.
12. Whisk the warmed honey into the strained cold brew until fully dissolved.
13. Fill a glass with ice cubes to the top.
14. Pour the lavender honey cold brew over the ice, leaving 1 inch of space at the top.
15. Stir once with a long spoon to chill evenly before serving.
Velvety and smooth, this cold brew carries the subtle floral whisper of lavender, softened by honey’s golden warmth. Serve it over a single large ice cube to keep it chilled without diluting its delicate flavors, or pour it into a mason jar with a sprig of fresh lavender for a simple, rustic presentation.
Almond Butter Cold Brew
Gradually, as the morning light filters through my kitchen window, I find myself reaching for this simple ritual—a quiet moment with a glass that holds both comfort and clarity, a gentle start to whatever the day may bring.
Ingredients
Cold brew concentrate – 1 cup
Unsweetened almond butter – 2 tbsp
Ice cubes – 1 cup
Maple syrup – 1 tbsp
Instructions
1. Pour 1 cup of cold brew concentrate into a blender.2. Add 2 tbsp of unsweetened almond butter to the blender.3. Add 1 tbsp of maple syrup to the blender.4. Blend the mixture on medium speed for 30 seconds until completely smooth and frothy.5. Fill a 16-ounce glass with 1 cup of ice cubes.6. Slowly pour the blended almond butter cold brew over the ice.7. Stir gently with a long spoon to combine the layers, if desired.8. Serve immediately. Slowly sipping this creation reveals a velvety, almost creamy texture that belies its dairy-free nature, with the almond butter lending a subtle nuttiness that deepens the coffee’s earthy notes. For a playful twist, try drizzling a thin stream of maple syrup over the foam before drinking, or pour it over coffee ice cubes to keep the flavor from diluting as you linger over each cool, satisfying sip.
Maple Pecan Cold Brew
Mornings like this call for something quiet and comforting, a gentle ritual that unfolds slowly like the dawn light across the kitchen counter. This maple pecan cold brew is that very ritual, a simple preparation that rewards a little patience with a deeply smooth and nuanced flavor. It’s the kind of drink that makes the early hours feel intentional and soft.
Ingredients
– Coarsely ground coffee – 1 cup
– Cold filtered water – 4 cups
– Maple syrup – 3 tbsp
– Pecan halves – ¼ cup
– Ice cubes – 2 cups
– Milk of choice – ½ cup
Instructions
1. Combine 1 cup of coarsely ground coffee and 4 cups of cold filtered water in a large jar or pitcher. 2. Stir the mixture gently for 30 seconds to ensure all coffee grounds are fully saturated. 3. Cover the jar tightly and place it in the refrigerator for 18 hours to steep. 4. Place a fine-mesh sieve lined with a coffee filter over a clean bowl. 5. Slowly pour the steeped coffee mixture through the filter to separate the grounds from the liquid. 6. Discard the used coffee grounds and filter. 7. In a small, dry skillet over medium-low heat, toast ¼ cup of pecan halves for 5-7 minutes, shaking the pan occasionally, until fragrant and lightly golden. 8. Let the toasted pecans cool completely on a plate for 10 minutes. 9. Finely chop the cooled pecans into small pieces. 10. Fill a glass with 2 cups of ice cubes. 11. Pour ½ cup of the strained cold brew concentrate over the ice. 12. Add ½ cup of milk of choice to the glass. 13. Stir in 3 tbsp of maple syrup until fully incorporated. 14. Sprinkle the finely chopped toasted pecans over the top of the drink. Finally, the cold brew itself is velvety and mild, without a trace of bitterness, while the maple syrup swirls in a caramel sweetness that’s grounded by the toasty, nutty crunch of pecans. For a different take, try serving it in a chilled mason jar with a cinnamon stick stirrer, letting the spices mingle as you sip.
Spiced Chai Cold Brew
Gently, as the afternoon light softens, I find myself craving something that bridges the warmth of spice and the cool relief of a slow-brewed drink. This spiced chai cold brew is my quiet ritual, a simple infusion that feels like a deep breath in a glass. It’s a patient, gentle process that rewards you with layers of flavor.
Ingredients
Whole black tea leaves – ¼ cup
Whole cloves – 1 tsp
Cinnamon stick – 1
Cardamom pods – 6
Whole black peppercorns – ½ tsp
Star anise – 1
Cold water – 4 cups
Milk – ½ cup
Ice cubes – 1 cup
Instructions
1. Combine ¼ cup whole black tea leaves, 1 tsp whole cloves, 1 cinnamon stick, 6 cardamom pods, ½ tsp whole black peppercorns, and 1 star anise in a large glass jar.
2. Gently crush the spices with a muddler or the back of a spoon to release their oils, being careful not to pulverize them into a powder.
3. Pour 4 cups of cold water over the tea and spices in the jar.
4. Stir the mixture slowly with a long spoon to ensure all ingredients are fully submerged.
5. Seal the jar tightly with a lid.
6. Place the jar in the refrigerator for 18 hours to steep, which allows the flavors to develop fully without bitterness.
7. Strain the cold brew through a fine-mesh sieve lined with cheesecloth into a clean pitcher, pressing gently on the solids to extract all liquid.
8. Discard the used tea leaves and spices.
9. Pour ½ cup of milk into the strained cold brew.
10. Stir the mixture until the milk is fully incorporated.
11. Fill a glass with 1 cup of ice cubes.
12. Slowly pour the spiced chai cold brew over the ice.
13. Serve immediately.
Patiently steeped, this cold brew offers a silky texture with no trace of astringency, where the cardamom and cinnamon whisper through the deep tea base. I love serving it in a tall glass with a fresh cinnamon stick for stirring, letting the ice slowly dilute it into a lighter, equally delightful drink as you linger over it.
Dark Cocoa Cold Brew
Years have a way of softening the edges of memory, but I still recall the first time I tasted something like this—a quiet afternoon, the hum of the refrigerator, and the rich, almost bitter kiss of dark cocoa meeting cold brew. It was a moment of simple clarity, a drink that didn’t rush but settled, like dust motes in a sunbeam. Now, it’s my go-to when the world feels too loud, a small ritual of stillness in a cup.
Ingredients
– Coarsely ground coffee – ½ cup
– Cold filtered water – 4 cups
– Unsweetened dark cocoa powder – 2 tbsp
– Granulated sugar – 1 tbsp
– Ice cubes – 1 cup
– Whole milk – ¼ cup
Instructions
1. Combine ½ cup coarsely ground coffee and 4 cups cold filtered water in a large glass jar.
2. Stir the mixture gently with a long spoon until all coffee grounds are fully saturated, which prevents dry pockets and ensures even extraction.
3. Seal the jar tightly and refrigerate it for 18 hours to steep, as this extended time develops a smoother, less acidic flavor profile.
4. Place a fine-mesh sieve lined with a coffee filter over a clean bowl.
5. Slowly pour the steeped coffee through the filter to remove all grounds, pressing lightly with a spoon to extract every drop without forcing sediment through.
6. In a small bowl, whisk together 2 tbsp unsweetened dark cocoa powder and 1 tbsp granulated sugar until no lumps remain, sifting the cocoa first if it’s clumpy for a silkier texture.
7. Add ¼ cup of the filtered cold brew to the cocoa-sugar mixture and stir vigorously until it forms a smooth, thick paste.
8. Gradually whisk in the remaining cold brew until fully incorporated and frothy on top.
9. Fill a glass with 1 cup of ice cubes and pour the cocoa cold brew over the ice.
10. Top the drink with ¼ cup whole milk, pouring slowly to create gentle layers that mingle as you sip. Nowhere else does chocolate feel so introspective, its deep, earthy notes weaving through the bright coffee like shadows at dusk. Serve it with a cinnamon stick for stirring, or let it stand a minute so the ice slightly dilutes the intensity into something softer, more forgiving.
Toasted Hazelnut Cold Brew
A quiet morning calls for something slow, something that unfolds gradually like the dawn light through the kitchen window. This toasted hazelnut cold brew is that kind of ritual, a gentle infusion meant to be savored rather than rushed, its rich, nutty notes emerging with patient stillness.
Ingredients
– Coarsely ground coffee – 1 cup
– Raw hazelnuts – ½ cup
– Cold water – 4 cups
– Ice cubes – 1 cup
Instructions
1. Preheat your oven to 350°F.
2. Spread the raw hazelnuts in a single layer on a baking sheet.
3. Toast the hazelnuts in the oven for 12 minutes, or until their skins darken and they become fragrant.
4. Tip: Shake the baking sheet halfway through toasting for even color and to prevent burning.
5. Let the hazelnuts cool completely on the baking sheet for 10 minutes.
6. Rub the toasted hazelnuts vigorously between a clean kitchen towel to remove most of the skins.
7. Coarsely chop the skinned hazelnuts with a sharp knife.
8. Tip: A rough chop helps release more flavor into the brew without making it gritty.
9. Combine the coarsely ground coffee and chopped toasted hazelnuts in a large jar or pitcher.
10. Pour the cold water over the coffee-hazelnut mixture.
11. Stir gently with a long spoon until everything is fully saturated.
12. Seal the jar tightly with a lid.
13. Refrigerate the mixture for 16 hours, allowing the flavors to steep slowly.
14. Place a fine-mesh sieve lined with a coffee filter over a clean bowl.
15. Slowly pour the cold brew mixture through the filter to strain out the grounds and hazelnut pieces.
16. Tip: For a clearer brew, avoid pressing on the solids; let gravity do the work.
17. Discard the filtered solids.
18. Fill a glass with the ice cubes.
19. Pour the strained cold brew over the ice until the glass is full.
20. Stir the drink once gently to chill it evenly. Under the soft nuttiness, there’s a smooth, almost velvety texture that clings to the ice, each sip carrying the deep, roasted warmth of hazelnuts without bitterness. Try serving it in a chilled mason jar with a single toasted hazelnut dropped in, or pour it over vanilla bean ice cream for an affogato twist on a quiet afternoon.
Cherry Vanilla Cold Brew
Dappled afternoon light finds me here again, measuring out the quiet ritual of another slow-brewed afternoon. This cherry vanilla cold brew feels like the gentle companion my restless hands have been searching for all week, a patient infusion that mirrors the unfolding of these golden hours.
Ingredients
– Coarse ground coffee – 1 cup
– Dried cherries – ½ cup
– Vanilla bean – 1
– Cold water – 4 cups
– Ice cubes – 2 cups
Instructions
1. Split the vanilla bean lengthwise using a sharp paring knife and scrape out the seeds with the back of your knife blade.
2. Combine coarse ground coffee, dried cherries, vanilla bean seeds, and empty pod in a large glass jar.
3. Pour 4 cups of cold water over the coffee mixture, ensuring all grounds are fully saturated.
4. Stir gently with a long spoon for 15 seconds to distribute the vanilla seeds evenly throughout.
5. Cover the jar tightly and refrigerate for 18 hours—this extended steeping time allows the cherry flavor to fully permeate the brew.
6. Place a fine-mesh strainer lined with cheesecloth over a clean pitcher.
7. Slowly pour the steeped coffee mixture through the strainer, letting it drip naturally without pressing on the grounds.
8. Discard the strained coffee grounds and vanilla pod, but reserve the plumped cherries for garnishing later.
9. Fill a tall glass with 1 cup of ice cubes.
10. Pour the strained cherry vanilla cold brew over the ice, leaving about 1 inch of space at the top.
11. Garnish with 2-3 of the reserved plumped cherries perched on the rim.
Perhaps what I love most is how the vanilla softens the coffee’s edge while the cherries lend their subtle stone-fruit sweetness. Try serving it in frosty mason jars with a sprig of fresh mint, or pour it over vanilla bean ice cream for an affogato variation that tastes like summer twilight.
Cardamom Rose Cold Brew
Perhaps there are moments when the world moves too quickly, when even coffee needs to soften its edges and speak in whispers rather than shouts. This quiet brew unfolds like a slow morning, where cardamom’s earthy warmth and rose’s delicate perfume weave through chilled coffee, creating a drink that feels more like a gentle pause than a caffeine rush.
Ingredients
- Coarsely ground coffee – 1 cup
- Cardamom pods – 8
- Dried culinary rose petals – 2 tbsp
- Cold filtered water – 4 cups
Instructions
- Lightly crush the cardamom pods with the flat side of a knife to release their aromatic oils, being careful not to pulverize the seeds inside.
- Combine the coarsely ground coffee, crushed cardamom pods, and dried rose petals in a large glass jar or French press.
- Pour the cold filtered water over the mixture, ensuring all grounds are fully saturated.
- Stir gently with a long spoon to incorporate the ingredients evenly throughout the water.
- Cover the container tightly and refrigerate for precisely 18 hours—this extended steeping allows the flavors to fully develop without becoming bitter.
- Strain the cold brew through a fine-mesh sieve lined with a coffee filter into a clean pitcher, pressing gently on the solids to extract all the flavorful liquid.
- Discard the used coffee grounds and spices, then pour the strained cold brew into a glass filled with ice.
You’ll notice the texture is remarkably smooth, almost silky on the tongue, with none of the acidity that sometimes accompanies iced coffee. The flavor unfolds in layers—first the deep, rounded coffee notes, then cardamom’s spicy warmth, and finally rose’s floral whisper that lingers like a secret. Try serving it in a chilled coupe glass garnished with a single edible rose petal floating on the surface, or pour it over vanilla bean ice cream for an affogato that tastes like a Persian garden in bloom.
Brown Sugar Cold Brew
Unwinding on this quiet afternoon, I find myself craving something simple yet deeply comforting—a drink that requires little effort but rewards with rich, caramel-kissed flavor that lingers long after the last sip. Sometimes the most satisfying moments come from these uncomplicated rituals, like preparing brown sugar cold brew to sip slowly as the day unfolds.
Ingredients
– Coarsely ground coffee beans – 1 cup
– Cold water – 4 cups
– Brown sugar – ¼ cup
Instructions
1. Combine 1 cup of coarsely ground coffee beans and 4 cups of cold water in a large glass jar or pitcher.
2. Stir the mixture gently with a long spoon until all coffee grounds are fully saturated with water.
3. Cover the jar tightly with a lid or plastic wrap to prevent any odors from affecting the brew.
4. Place the jar in the refrigerator for 18-24 hours—this extended steeping time allows for optimal flavor extraction without bitterness.
5. Line a fine-mesh strainer with a coffee filter or cheesecloth and position it over a clean bowl.
6. Slowly pour the coffee mixture through the strainer, allowing the liquid to drip through completely—this gradual process ensures clarity in your final brew.
7. Discard the used coffee grounds and rinse the strainer thoroughly.
8. Add ¼ cup of brown sugar to the strained cold brew concentrate and whisk vigorously until the sugar dissolves completely—warming the concentrate slightly first helps incorporate the sugar more evenly.
9. Fill a glass with ice cubes, leaving about one-third empty space at the top.
10. Pour the sweetened cold brew concentrate over the ice until the glass is three-quarters full.
11. Top with cold water or milk of your choice, adjusting the ratio to your preferred strength.
12. Stir gently once more before serving to ensure the flavors are well blended.Zesty with caramel undertones and remarkably smooth, this cold brew carries the warmth of brown sugar without overwhelming sweetness. The texture remains clean and bright even as the ice melts, making it perfect for sipping slowly throughout the afternoon. For a creative twist, try serving it over coffee ice cubes or with a sprinkle of cinnamon for added depth.
Peppermint Mocha Cold Brew
Floating through these quiet afternoon hours, I find myself craving the gentle embrace of something cool and comforting, a drink that holds both the crispness of winter mornings and the warmth of shared memories. This peppermint mocha cold brew is that quiet companion, a simple ritual for slowing down and savoring the moment.
Ingredients
– Coarsely ground coffee beans – 1 cup
– Cold water – 4 cups
– Peppermint extract – 1 tsp
– Chocolate syrup – 2 tbsp
– Milk – ½ cup
– Whipped cream – for serving
– Crushed candy canes – for serving
Instructions
1. Combine 1 cup of coarsely ground coffee beans with 4 cups of cold water in a large jar.
2. Stir the mixture gently until all coffee grounds are fully saturated with water.
3. Cover the jar tightly and refrigerate it for 18 hours to steep.
4. Place a fine-mesh strainer lined with a coffee filter over a clean bowl.
5. Slowly pour the steeped coffee mixture through the filter to separate the grounds from the liquid.
6. Discard the coffee grounds and transfer the filtered cold brew concentrate to a clean pitcher.
7. Fill a glass with ice cubes until it is three-quarters full.
8. Pour ½ cup of the cold brew concentrate into the glass over the ice.
9. Add ½ cup of milk to the glass.
10. Stir in 2 tablespoons of chocolate syrup until fully incorporated.
11. Add 1 teaspoon of peppermint extract and stir gently to combine.
12. Top the drink with a generous swirl of whipped cream.
13. Sprinkle crushed candy canes evenly over the whipped cream. Really, the first sip carries you away—a silky, cool wave of deep coffee that melts into the bright whisper of peppermint, all wrapped in chocolate’s gentle hug. Try serving it with a dark chocolate-dipped spoon for stirring, or pour it over coffee ice cubes to keep every last drop perfectly chilled and undiluted.
Gingerbread Cold Brew
Sometimes the quietest mornings call for something that feels like a warm hug, even when served cold. This gingerbread cold brew wraps familiar holiday spices around smooth coffee in a way that makes ordinary moments feel quietly special. It’s the kind of drink that turns a simple morning into a small, sweet ritual.
Ingredients
– Cold brew concentrate – 1 cup
– Milk – ½ cup
– Molasses – 1 tbsp
– Ground ginger – ¼ tsp
– Ground cinnamon – ¼ tsp
– Ice cubes – 1 cup
Instructions
1. Pour 1 cup of cold brew concentrate into a tall glass.
2. Add 1 tablespoon of molasses directly to the cold brew.
3. Stir continuously for 30 seconds until the molasses fully dissolves into the coffee.
4. Sprinkle ¼ teaspoon of ground ginger evenly over the surface of the coffee mixture.
5. Add ¼ teaspoon of ground cinnamon to the glass.
6. Stir the spices into the coffee mixture for 15 seconds until fully incorporated.
7. Fill the glass with 1 cup of ice cubes, allowing them to settle to the bottom.
8. Pour ½ cup of milk slowly over the ice to create gentle layers in the drink.
9. Stir the entire mixture 10 times clockwise to combine all ingredients evenly.
10. Let the drink sit for 2 minutes to allow the flavors to meld together before serving.
Here the spices settle into the coffee, creating subtle layers of warmth against the smooth, chilled milk. The molasses lends a deep, caramel-like sweetness that makes each sip feel rich and comforting. Try serving it with a cinnamon stick for stirring, or pour it over vanilla ice cream for an unexpected coffee float treat.
Summary
Kickstart your summer mornings with these 18 refreshing cold brew coffee recipes! From creamy classics to fruity twists, there’s something for every coffee lover to enjoy. We’d love to hear which recipes become your warm-weather favorites—drop us a comment below and don’t forget to share this roundup on Pinterest so your friends can discover their new go-to summer sip too!
