Kick off your summer mornings with a cool twist! As temperatures rise, nothing beats the smooth, refreshing taste of cold brew coffee. We’ve gathered 35 delightful recipes—from sweet vanilla infusions to zesty citrus blends—that are perfect for beating the heat. Whether you’re a coffee connoisseur or just looking for a tasty pick-me-up, these easy-to-make drinks will keep you energized all season long. Dive in and discover your new favorite brew!
Vanilla Bean Cold Brew Coffee
Unbelievably smooth and refreshing, vanilla bean cold brew coffee is your new go-to summer drink. You’ll love how easy it is to make at home, and the rich vanilla flavor takes ordinary cold brew to a whole new level. It’s perfect for those mornings when you need a cool caffeine kick.
Ingredients
For the cold brew concentrate:
– 1 cup coarsely ground coffee beans
– 4 cups cold water
– 1 whole vanilla bean, split lengthwise
For serving:
– 1 cup ice cubes
– ¼ cup whole milk or cream (optional)
– 1 tbsp simple syrup (optional)
Instructions
1. Combine 1 cup coarsely ground coffee beans and 4 cups cold water in a large pitcher or jar.
2. Split 1 whole vanilla bean lengthwise with a sharp knife and scrape out the seeds.
3. Add both the vanilla bean seeds and the empty pod to the coffee mixture.
4. Stir gently to ensure all coffee grounds are fully saturated with water.
5. Cover the pitcher tightly with a lid or plastic wrap.
6. Refrigerate the mixture for at least 12 hours or up to 24 hours for stronger flavor.
7. Place a fine-mesh strainer lined with cheesecloth over a clean bowl.
8. Slowly pour the cold brew mixture through the strainer to remove all grounds and vanilla pod.
9. Discard the used coffee grounds and vanilla bean pod.
10. Fill a glass with 1 cup of ice cubes.
11. Pour the strained cold brew concentrate over the ice, filling the glass about ¾ full.
12. Add ¼ cup whole milk or cream if desired for a creamier texture.
13. Stir in 1 tbsp simple syrup if you prefer a sweeter drink.
14. Serve immediately with a straw.
Creamy and subtly sweet, this vanilla bean cold brew has a smooth texture that’s completely free of bitterness. The vanilla adds a warm, aromatic note that makes it feel like a special treat. Try serving it over vanilla ice cream for an affogato-style dessert or blend it with ice for a frozen coffee slushie.
Cinnamon Maple Iced Cold Brew
A perfect cinnamon maple iced cold brew is just what you need to beat the afternoon slump. It’s smooth, subtly spiced, and sweetened naturally—no fancy coffee shop run required. You’ll love how easy it is to make at home.
Ingredients
For the cold brew concentrate:
– 1 cup coarsely ground coffee
– 4 cups cold water
For the cinnamon maple syrup:
– 1/2 cup pure maple syrup
– 1 cinnamon stick
– 1/4 tsp ground cinnamon
For serving:
– Ice cubes
– 1/4 cup milk or cream (optional)
Instructions
1. Combine 1 cup coarsely ground coffee and 4 cups cold water in a large jar or pitcher.
2. Stir gently until all grounds are wet, then cover and refrigerate for 16 hours.
3. Strain the mixture through a fine-mesh sieve or cheesecloth into a clean container—discard the grounds.
4. In a small saucepan, combine 1/2 cup pure maple syrup, 1 cinnamon stick, and 1/4 tsp ground cinnamon.
5. Heat over medium-low, stirring occasionally, until the syrup is warm and fragrant, about 3 minutes.
6. Remove from heat and let the syrup cool completely to room temperature, about 20 minutes.
7. Fill a glass with ice cubes, then pour in 1 cup of the cold brew concentrate.
8. Add 2 tablespoons of the cinnamon maple syrup and stir well.
9. Top with 1/4 cup milk or cream if desired, and give it a final gentle stir.
Tip: Use coarsely ground coffee to avoid bitterness and ensure a smooth brew.
Tip: Let the syrup cool fully so it doesn’t melt the ice too quickly when added.
Tip: Adjust the syrup amount to your sweetness preference—start with 2 tablespoons and add more if needed.
The result is a refreshing, well-balanced drink with a hint of warm spice and the rich depth of cold brew. Serve it over extra ice with a cinnamon stick stirrer for a cozy touch, or blend it with a scoop of vanilla ice cream for an indulgent treat.
Coconut Infused Cold Brew Latte
Perfect for those warm afternoons when you need a pick-me-up without the heat. This coconut infused cold brew latte brings tropical vibes to your coffee routine. You’ll love how easy it is to make at home!
Ingredients
For the cold brew concentrate:
– 1 cup coarsely ground coffee beans
– 4 cups cold water
For the coconut infusion and serving:
– 1/2 cup unsweetened coconut milk
– 2 tbsp simple syrup
– 1 cup ice cubes
Instructions
1. Combine 1 cup coarsely ground coffee beans and 4 cups cold water in a large jar.
2. Stir gently until all grounds are fully saturated with water.
3. Cover the jar and refrigerate for 16 hours to steep.
4. Place a fine-mesh strainer lined with cheesecloth over a clean pitcher.
5. Slowly pour the cold brew mixture through the strainer to remove all grounds.
6. Discard the used coffee grounds and cheesecloth.
7. Measure 1 cup of the strained cold brew concentrate into a glass.
8. Add 1/2 cup unsweetened coconut milk to the glass.
9. Pour in 2 tbsp simple syrup for sweetness.
10. Fill the glass with 1 cup ice cubes.
11. Stir vigorously for 15 seconds until everything is well combined and chilled.
Great creamy texture with a smooth coconut flavor that complements the bold coffee notes. Serve it with a sprinkle of toasted coconut flakes on top for extra crunch, or add a dash of cinnamon if you’re feeling fancy!
Chocolate Mocha Cold Brew Smoothie
Looking for that perfect afternoon pick-me-up? You’ve got to try this chocolate mocha cold brew smoothie—it’s like your favorite coffee shop drink but way easier to make at home. Let’s blend up something delicious!
Ingredients
– 1 cup cold brew coffee, chilled
– 1 frozen banana
– 2 tbsp unsweetened cocoa powder
– 1 tbsp maple syrup
– 1/2 cup ice cubes
– Whipped cream for topping (optional)
– Chocolate shavings for garnish (optional)
Instructions
1. Pour 1 cup of chilled cold brew coffee into your blender.
2. Add 1 frozen banana to the blender—using frozen fruit helps create a thicker, creamier texture without watering it down.
3. Measure and add 2 tbsp of unsweetened cocoa powder for that rich chocolate flavor.
4. Drizzle in 1 tbsp of maple syrup to sweeten it naturally.
5. Drop in 1/2 cup of ice cubes to chill and thicken the smoothie further.
6. Blend on high speed for 45-60 seconds, or until the mixture is completely smooth and no ice chunks remain—scrape down the sides halfway through if needed to ensure everything incorporates evenly.
7. Pour the smoothie into a glass immediately for the best consistency.
8. Top with a dollop of whipped cream and a sprinkle of chocolate shavings if you’re feeling fancy.
Grab a straw and enjoy this creamy, caffeinated treat right away! The blend is silky with a bold coffee kick and just the right sweetness from the banana and maple syrup. Try serving it in a mason jar with a reusable straw for a fun, eco-friendly twist—perfect for sipping on your porch or taking on the go.
Minty Cold Brew Coffee with Cream
Unbelievably refreshing on a hot day, this minty cold brew coffee with cream is the perfect pick-me-up. You’ll love how easy it is to make ahead for busy mornings or lazy weekends. It’s like having your favorite coffee shop drink right at home!
Ingredients
For the cold brew concentrate:
– 1 cup coarsely ground coffee beans
– 4 cups cold water
For the mint syrup:
– 1 cup granulated sugar
– 1 cup water
– 1/2 cup fresh mint leaves, packed
For serving:
– 1/2 cup heavy cream
– Ice cubes
– Fresh mint sprigs for garnish (optional)
Instructions
1. Combine 1 cup coarsely ground coffee beans and 4 cups cold water in a large jar.
2. Stir gently to ensure all grounds are wet, then cover and refrigerate for 12-16 hours.
3. Strain the coffee concentrate through a fine-mesh sieve lined with cheesecloth into a clean container.
4. Discard the coffee grounds and store the concentrate in the refrigerator until ready to use.
5. Make the mint syrup by combining 1 cup granulated sugar and 1 cup water in a small saucepan.
6. Heat over medium heat, stirring until the sugar dissolves completely, about 3-5 minutes.
7. Remove from heat and add 1/2 cup fresh mint leaves, gently pressing them with a spoon to release their oils.
8. Let the syrup steep for 30 minutes at room temperature, then strain out the mint leaves.
9. Chill the mint syrup in the refrigerator for at least 1 hour before using.
10. Fill a glass with ice cubes to about halfway.
11. Pour 1/2 cup of the cold brew concentrate over the ice.
12. Add 2 tablespoons of the chilled mint syrup and stir to combine.
13. In a separate small bowl, whip 1/2 cup heavy cream with a whisk until soft peaks form, about 2-3 minutes.
14. Gently float the whipped cream on top of the coffee mixture.
15. Garnish with a fresh mint sprig if desired.
Extra creamy and bursting with fresh mint flavor, this drink has a smooth, velvety texture from the cold brew process. Try serving it with a chocolate-dipped spoon for an indulgent twist, or add a splash of vanilla extract to the cream for extra depth.
Almond Joy Cold Brew Coffee
Tired of boring iced coffee? This Almond Joy Cold Brew Coffee brings vacation vibes to your morning routine with chocolate, coconut, and almond flavors that’ll make you feel like you’re sipping something special.
Ingredients
For the cold brew concentrate:
– 1 cup coarsely ground coffee beans
– 4 cups cold water
For the almond-coconut syrup:
– 1/2 cup granulated sugar
– 1/2 cup water
– 1/4 cup unsweetened shredded coconut
– 1 tsp almond extract
For serving:
– 1 cup milk or almond milk
– 2 tbsp chocolate syrup
– 2 tbsp toasted sliced almonds
– Ice cubes
Instructions
1. Combine 1 cup coarsely ground coffee beans and 4 cups cold water in a large jar.
2. Stir gently to ensure all grounds are wet.
3. Cover the jar and refrigerate for 16 hours.
4. Strain the mixture through a fine-mesh sieve or cheesecloth into a clean pitcher.
5. Discard the coffee grounds.
6. In a small saucepan, combine 1/2 cup granulated sugar and 1/2 cup water.
7. Heat over medium heat, stirring until the sugar dissolves completely.
8. Remove from heat and stir in 1/4 cup unsweetened shredded coconut and 1 tsp almond extract.
9. Let the syrup cool to room temperature for 30 minutes.
10. Fill a glass with ice cubes.
11. Pour 1/2 cup of the cold brew concentrate into the glass.
12. Add 1/4 cup of the almond-coconut syrup.
13. Stir in 1 cup milk or almond milk.
14. Drizzle 2 tbsp chocolate syrup over the top.
15. Sprinkle with 2 tbsp toasted sliced almonds.
16. Stir gently before drinking to combine all flavors.
Heavenly creamy and nutty, this cold brew has a smooth chocolate finish that’s not too sweet. Try serving it with a coconut rim on the glass for extra fun, or blend it with ice for a frothy treat.
Chai Spiced Cold Brew Mix
Ready to upgrade your iced coffee game? This chai spiced cold brew mix combines your favorite morning ritual with cozy chai flavors. You’ll love how easy it is to make a big batch for the week!
Ingredients
For the spice blend:
– 2 tbsp ground cinnamon
– 1 tbsp ground cardamom
– 1 tsp ground ginger
– 1/2 tsp ground cloves
– 1/2 tsp ground black pepper
For the cold brew:
– 1 cup coarsely ground coffee beans
– 4 cups cold filtered water
– 1/4 cup maple syrup (optional for sweetness)
Instructions
1. Combine 2 tbsp ground cinnamon, 1 tbsp ground cardamom, 1 tsp ground ginger, 1/2 tsp ground cloves, and 1/2 tsp ground black pepper in a small bowl.
2. Whisk the spices together until fully blended and no clumps remain.
3. Add 1 cup coarsely ground coffee beans to a large jar or pitcher.
4. Sprinkle the spice mixture evenly over the coffee grounds.
5. Gently stir the coffee and spices with a spoon to distribute evenly.
6. Pour 4 cups cold filtered water over the coffee-spice mixture.
7. Stir gently for 30 seconds to ensure all grounds are saturated.
8. Cover the jar tightly with a lid or plastic wrap.
9. Let steep at room temperature for 18 hours for optimal flavor extraction.
10. Place a fine-mesh strainer lined with cheesecloth over another large pitcher.
11. Slowly pour the cold brew mixture through the strainer to remove grounds.
12. Squeeze the cheesecloth gently to extract all liquid without pressing too hard.
13. Discard the used coffee grounds and spices.
14. Stir in 1/4 cup maple syrup if desired for sweetness.
15. Transfer the finished cold brew to a clean bottle or jar.
16. Refrigerate for at least 2 hours before serving to chill thoroughly.
Heavenly smooth and perfectly spiced, this cold brew has a rich coffee base with warm chai notes that mingle beautifully. Serve it over ice with a splash of cream or oat milk for the ultimate afternoon pick-me-up—it’s seriously addictive once you try it!
Caramel Hazelnut Cold Brew Delight
Very few things beat the refreshing kick of cold brew on a warm day, especially when it’s jazzed up with sweet caramel and nutty hazelnut. You’re going to love how easy this is to whip up, and it feels totally indulgent without any fuss. Let’s get blending!
Ingredients
For the cold brew concentrate:
– 1 cup coarsely ground coffee beans
– 4 cups cold water
For the caramel hazelnut syrup:
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 cup heavy cream, warmed to 120°F
– 1/4 cup hazelnut butter
– 1 tsp vanilla extract
– Pinch of salt
For assembly:
– Ice cubes
– 1/2 cup whole milk or cream
– Whipped cream for topping (optional)
– Crushed hazelnuts for garnish (optional)
Instructions
1. Combine 1 cup coarsely ground coffee beans and 4 cups cold water in a large jar.
2. Stir the mixture gently to ensure all grounds are wet.
3. Cover the jar and refrigerate for 16 hours.
4. Strain the cold brew concentrate through a fine-mesh sieve or cheesecloth into a clean container.
5. In a medium saucepan, heat 1 cup granulated sugar and 1/4 cup water over medium heat without stirring until the sugar dissolves and turns amber in color, about 8-10 minutes.
6. Carefully pour in 1/2 cup warmed heavy cream while stirring constantly—it will bubble vigorously.
7. Continue stirring until the caramel is smooth and combined.
8. Remove from heat and whisk in 1/4 cup hazelnut butter, 1 tsp vanilla extract, and a pinch of salt until fully incorporated.
9. Let the caramel hazelnut syrup cool to room temperature.
10. Fill a glass with ice cubes.
11. Pour 1/2 cup of the strained cold brew concentrate over the ice.
12. Add 2 tablespoons of the cooled caramel hazelnut syrup to the glass.
13. Top with 1/2 cup whole milk or cream.
14. Stir gently to combine all ingredients.
15. Optionally, garnish with whipped cream and crushed hazelnuts.
This drink has a smooth, creamy texture with a rich caramel sweetness that balances the bold coffee base. The hazelnut adds a delightful nutty depth, making it perfect for sipping slowly on a porch or jazzing up your morning routine. Try serving it with a cinnamon stick stirrer for an extra cozy twist!
Pumpkin Spice Cold Brew for Fall
Fall is finally here, and you know what that means—it’s pumpkin spice season! This pumpkin spice cold brew is the perfect way to enjoy those cozy flavors without any fuss. It’s creamy, spiced, and totally refreshing for those crisp autumn days.
Ingredients
For the cold brew concentrate:
– 1 cup coarsely ground coffee beans
– 4 cups cold water
For the pumpkin spice syrup:
– 1 cup granulated sugar
– 1 cup water
– 2 tbsp pumpkin puree
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp ground cloves
For serving:
– 1 cup milk or non-dairy alternative
– Whipped cream (optional)
– Ground cinnamon for garnish
Instructions
1. Combine 1 cup coarsely ground coffee beans and 4 cups cold water in a large jar.
2. Stir the mixture gently to ensure all grounds are wet.
3. Cover the jar and let it steep at room temperature for 16 hours. Tip: Steeping for at least 12 hours ensures a smooth, less acidic brew.
4. Strain the cold brew concentrate through a fine-mesh sieve or cheesecloth into a clean container.
5. In a saucepan, combine 1 cup granulated sugar and 1 cup water over medium heat.
6. Stir constantly until the sugar dissolves completely, about 3-4 minutes.
7. Add 2 tbsp pumpkin puree, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves to the saucepan.
8. Whisk the mixture continuously for 2 minutes to incorporate the spices evenly.
9. Remove the saucepan from heat and let the syrup cool to room temperature, about 20 minutes. Tip: Cooling the syrup prevents it from melting the ice too quickly later.
10. Strain the pumpkin spice syrup through a fine-mesh sieve to remove any pulp or spice bits.
11. Fill a glass with ice cubes.
12. Pour 1/2 cup of the cold brew concentrate over the ice.
13. Add 1/4 cup of the pumpkin spice syrup to the glass.
14. Top with 1 cup milk or non-dairy alternative and stir gently to combine. Tip: For a frothier drink, shake the milk in a jar before adding.
15. Garnish with whipped cream and a sprinkle of ground cinnamon if desired.
Layers of smooth coffee and spiced sweetness make this drink irresistibly creamy with a hint of autumn warmth. Try serving it over vanilla ice cream for a decadent float, or mix it into your morning oatmeal for a festive twist—it’s versatile enough for any time of day!
Lavender Honey Cold Brew Coffee
Craving something refreshing with a floral twist? You’re going to love this lavender honey cold brew coffee—it’s smooth, subtly sweet, and perfect for sipping on a warm day. Let’s dive in and make it together!
Ingredients
For the cold brew concentrate:
– 1 cup coarsely ground coffee
– 4 cups cold water
For the lavender honey syrup:
– 1/4 cup dried culinary lavender
– 1/2 cup honey
– 1/2 cup water
For serving:
– Ice cubes
– Milk or cream (optional)
Instructions
1. In a large jar or pitcher, combine 1 cup coarsely ground coffee and 4 cups cold water.
2. Stir gently to ensure all coffee grounds are fully saturated with water.
3. Cover the jar and let it steep at room temperature for 16 hours—this long steeping time extracts maximum flavor without bitterness.
4. Place a fine-mesh strainer lined with cheesecloth over a bowl and slowly pour the coffee mixture through it to remove all grounds.
5. Discard the grounds and transfer the strained cold brew concentrate to a clean container; refrigerate until chilled, about 2 hours.
6. In a small saucepan, combine 1/4 cup dried culinary lavender, 1/2 cup honey, and 1/2 cup water.
7. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer (about 180°F).
8. Remove from heat and let the syrup steep for 10 minutes to infuse the lavender flavor fully.
9. Strain the syrup through a fine-mesh sieve into a jar, pressing on the lavender to extract all liquid, then discard the solids.
10. Refrigerate the syrup until cool, about 30 minutes.
11. Fill a glass with ice cubes and pour in 1/2 cup of the chilled cold brew concentrate.
12. Add 2 tablespoons of the lavender honey syrup and stir well to combine.
13. Top with milk or cream if desired, and serve immediately.
You’ll adore the silky, smooth texture and the balance of rich coffee with floral, honeyed sweetness—it’s like a cozy café drink you can enjoy at home. Try serving it over crushed ice for an extra-refreshing twist or garnishing with a sprig of fresh lavender to impress guests.
Citrus Zest Cold Brew Splash
Ditch the boring iced coffee! This citrus zest cold brew splash is the refreshing pick-me-up you need on warm days. You’ll love how the bright citrus notes dance with smooth cold brew.
Ingredients
For the cold brew concentrate:
– 1 cup coarsely ground coffee beans
– 4 cups cold water
For the citrus zest syrup:
– 1 cup granulated sugar
– 1 cup water
– Zest of 1 orange
– Zest of 1 lemon
For serving:
– Ice cubes
– Fresh mint leaves (optional)
– Orange slices (optional)
Instructions
1. Combine 1 cup coarsely ground coffee beans and 4 cups cold water in a large jar.
2. Stir gently until all coffee grounds are fully saturated with water.
3. Cover the jar tightly and refrigerate for 16 hours.
4. Strain the cold brew concentrate through a fine-mesh sieve lined with cheesecloth into a clean container.
5. Combine 1 cup granulated sugar and 1 cup water in a small saucepan.
6. Heat over medium heat, stirring constantly, until sugar completely dissolves, about 3-4 minutes.
7. Remove from heat and stir in the zest of 1 orange and 1 lemon.
8. Let the citrus zest syrup cool to room temperature, about 30 minutes.
9. Strain the syrup through a fine-mesh sieve to remove zest solids.
10. Fill a glass with ice cubes to the top.
11. Pour ½ cup cold brew concentrate over the ice.
12. Add 2 tablespoons citrus zest syrup and stir gently to combine.
13. Garnish with fresh mint leaves and orange slices if desired.
Tip: Use coarsely ground coffee to prevent over-extraction and bitterness.
Tip: Let the citrus zest steep in the warm syrup for maximum flavor infusion.
Tip: Store cold brew concentrate and syrup separately in the refrigerator for up to 1 week.
This drink delivers a perfect balance of smooth coffee and bright citrus with a subtle sweetness. The cold brew stays crisp while the citrus syrup adds a refreshing zing that wakes up your taste buds. Try serving it with a cinnamon stick stirrer for an extra aromatic twist!
Peanut Butter Cold Brew Twist
Oh my goodness, you have to try this peanut butter cold brew twist! It’s the perfect pick-me-up for those busy mornings when you need something creamy, caffeinated, and totally delicious. Trust me, it’s way better than your average iced coffee.
Ingredients
For the cold brew concentrate:
– 1 cup coarsely ground coffee beans
– 4 cups cold water
For the peanut butter mixture:
– 1/4 cup creamy peanut butter
– 2 tablespoons maple syrup
– 1/4 cup whole milk
For serving:
– 1 cup ice cubes
– Whipped cream (optional)
Instructions
1. Combine 1 cup coarsely ground coffee beans and 4 cups cold water in a large jar.
2. Stir the mixture gently until all coffee grounds are fully saturated.
3. Cover the jar tightly and refrigerate for 16 hours.
4. Place a fine-mesh strainer lined with cheesecloth over a bowl.
5. Slowly pour the cold brew mixture through the strainer to remove all grounds.
6. Discard the coffee grounds and transfer the strained cold brew concentrate to a clean container.
7. In a separate small bowl, add 1/4 cup creamy peanut butter, 2 tablespoons maple syrup, and 1/4 cup whole milk.
8. Whisk the peanut butter mixture vigorously until smooth and fully combined.
9. Fill a glass with 1 cup ice cubes.
10. Pour 1/2 cup of the cold brew concentrate over the ice.
11. Drizzle the peanut butter mixture over the cold brew.
12. Stir the drink thoroughly with a long spoon to blend all ingredients.
13. Top with whipped cream if desired.
Keep this drink chilled until serving for the best flavor, and feel free to adjust the sweetness by adding more maple syrup. Kinda creamy and nutty with a smooth coffee kick, this twist is fantastic poured over vanilla ice cream for an adult-friendly dessert or enjoyed straight from the glass with a straw.
Spicy Ginger Cold Brew Coffee
Let’s be real—sometimes your regular iced coffee just needs a kick. This spicy ginger cold brew is the perfect way to shake up your caffeine routine with a little heat and a whole lot of flavor. You’re going to love how easy it is to make!
Ingredients
For the cold brew concentrate:
– 1 cup coarsely ground coffee beans
– 4 cups cold water
For the ginger syrup:
– 1/2 cup fresh ginger, peeled and thinly sliced
– 1/2 cup granulated sugar
– 1/2 cup water
– 1/4 tsp cayenne pepper
For serving:
– Ice cubes
– 1/4 cup whole milk or cream (optional)
Instructions
1. Combine 1 cup coarsely ground coffee beans and 4 cups cold water in a large jar.
2. Stir gently to ensure all grounds are wet, then cover and refrigerate for 16 hours.
3. Strain the cold brew through a fine-mesh sieve lined with cheesecloth into a clean pitcher.
4. Discard the coffee grounds and set the concentrate aside.
5. In a small saucepan, combine 1/2 cup fresh ginger slices, 1/2 cup granulated sugar, and 1/2 cup water.
6. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
7. Reduce heat to low and simmer for 10 minutes to infuse the ginger flavor.
8. Remove from heat and stir in 1/4 tsp cayenne pepper.
9. Let the syrup cool to room temperature, then strain out the ginger slices.
10. Fill a glass with ice cubes.
11. Pour 1/2 cup of the cold brew concentrate over the ice.
12. Add 2 tablespoons of the ginger syrup and stir to combine.
13. Top with 1/4 cup whole milk or cream if desired.
Ultra refreshing with a bold coffee base, the spicy ginger kick sneaks up on you in the best way possible. Try serving it with a cinnamon stick stirrer for an extra aromatic twist—perfect for those late summer mornings when you need both a wake-up call and a flavor adventure!
Conclusion
Overall, these 35 cold brew recipes offer endless ways to beat the heat with delicious, customizable drinks. We hope you find your new favorite summer sip! Try them out, leave a comment sharing which one you loved most, and don’t forget to pin this article to your Pinterest boards for easy reference. Happy brewing!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
