20 Bold Cold Brew Recipes Using a 64 oz Mason Jar

Nothing beats the bold, smooth taste of homemade cold brew, especially when you can whip up 20 creative recipes using just a 64 oz mason jar. From classic concentrates to spicy mocha twists, these easy ideas will transform your morning coffee game. Ready to brew something amazing? Let’s dive in!

Classic Cold Brew

Zipping into the world of cold brew is easier than you think—this 24-hour steep delivers a smooth, bold coffee concentrate that's perfect for hot days. With just two ingredients and a little patience, you'll have a jar of liquid gold ready to wake up your mornings.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

1 cup coarsely ground coffee — I prefer a medium roast for balanced flavor, and the grind should look like breadcrumbs for the smoothest extraction.
4 cups cold, filtered water — tap water can contain minerals that affect taste, so filtered is my go-to.

Instructions

In a large glass jar or pitcher, combine the coarsely ground coffee and cold water. Stir gently with a wooden spoon until all grounds are saturated.
Cover the jar with a lid or plastic wrap. Let it steep at room temperature for exactly 24 hours — don't go longer or the brew may become bitter.
After 24 hours, place a fine-mesh sieve lined with a damp cheesecloth or a paper coffee filter over a clean bowl or pitcher. Slowly pour the mixture through the filter to separate the liquid from the grounds.
Let the coffee drip through completely — this can take 5–10 minutes. Avoid pressing on the grounds, as that can push through fine sediment and make the brew cloudy.
Discard the used grounds. Transfer the cold brew concentrate to a sealed container and refrigerate for up to two weeks. The flavor will be smooth and bold with no bitterness.

Dive into a glass over ice and savor the bold yet smooth flavor — it's naturally sweet without any sugar. You can also use this concentrate for cocktails or iced lattes; just add milk to your preferred strength.

Vanilla Bean Cold Brew

A wonderfully smooth and aromatic cold brew coffee, this vanilla bean infusion adds a layer of natural sweetness without any refined sugar. Perfect for a refreshing morning pick-me-up or an afternoon treat, it's incredibly easy to make at home.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

For the Cold Brew

1 cup coarsely ground coffee (I prefer a medium roast for balanced flavor)
4 cups cold filtered water (filtered water really makes a difference in clarity and taste)
1 vanilla bean, split lengthwise (splitting the bean releases the tiny seeds for maximum vanilla flavor)

Instructions

In a large jar or pitcher, combine the coarsely ground coffee and cold water. Stir gently to wet all the grounds evenly.
Scrape the seeds from the split vanilla bean into the coffee mixture, then drop in the pod as well. Stir once more.
Cover the jar or pitcher and let it steep at room temperature for 12 to 24 hours. Tip: The longer it steeps, the stronger and more vanilla-forward the flavor will be.
Line a fine-mesh sieve with a coffee filter or a layer of cheesecloth, and set it over a clean container. Pour the steeped coffee mixture through the filter. Tip: Do not press on the grounds—that can release bitter compounds.
Discard the solids (grounds and vanilla pod). Transfer the filtered cold brew to a sealed container and refrigerate until ready to use. Tip: This concentrate can be diluted with water or milk to your preference.
To serve, fill a glass with ice, pour the cold brew over it, and enjoy as is or with a splash of milk.

This vanilla bean cold brew is remarkably smooth with a subtle natural sweetness from the vanilla. Serve it over ice with a splash of oat milk for a creamy treat, or enjoy it black to savor the pure vanilla notes.

Cinnamon Spice Cold Brew

Let me show you how to make a batch of Cinnamon Spice Cold Brew that's perfect for warm mornings. This no-sugar-added recipe lets the natural sweetness of cinnamon and warm spices shine through.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 720 minutes

Ingredients

For the Coffee

1 cup coarse ground coffee (I prefer a medium roast for balanced flavor)
4 cups cold filtered water

For the Spice Mix

4 cinnamon sticks (break them into pieces to release flavor)
1 teaspoon whole cloves (they pack a punch, so don't overdo it)
1 teaspoon whole allspice berries (or 1/2 teaspoon ground, but whole is better for steeping)
1 star anise (optional but adds a subtle licorice warmth)

Instructions

Step 1: Combine the coarse ground coffee, broken cinnamon sticks, whole cloves, allspice berries, and star anise in a large glass jar or pitcher. Give it a quick stir to mix the spices into the coffee grounds.
Step 2: Pour the cold filtered water over the coffee-spice mixture. Gently stir to ensure all grounds and spices are saturated. Tip: Avoid vigorous stirring to prevent over-extraction of bitter compounds.
Step 3: Cover the jar with a lid or plastic wrap and place it in the refrigerator. Let it steep for 12 to 24 hours. Tip: The longer it steeps, the stronger the flavor—I find 18 hours gives the perfect balance of coffee and spice.
Step 4: After steeping, line a fine-mesh sieve with a coffee filter or cheesecloth and set it over a large bowl or pitcher. Slowly pour the cold brew through the filter. Let it drip naturally; do not press on the grounds to avoid cloudiness.
Step 5: Discard the solids and give the strained cold brew a gentle stir. Serve over ice—filled glasses work best to keep it cold without dilution. Tip: For a sweeter touch without sugar, try a dash of vanilla extract or a pinch of salt to enhance the spices.

Remember that the beauty of cold brew is its smooth, low-acid flavor. This spiced version is wonderful on its own or with a splash of oat milk for a creamy twist. Store any leftovers in the fridge for up to a week.

Mocha Cold Brew

Every coffee lover knows the struggle of a scorching summer afternoon—you crave a caffeine boost but a hot cup just won't do. That's where this Mocha Cold Brew steps in: a velvety, chilled coffee drink that combines the boldness of cold brew with the richness of cocoa powder. It's my go-to for a refreshing pick-me-up.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

1 cup coarsely ground coffee beans (I prefer a dark roast for a bolder, less acidic brew)
4 cups cold, filtered water
3 tablespoons unsweetened cocoa powder (Dutch-process gives a smoother, richer chocolate flavor)
2 tablespoons maple syrup or agave (adjust to your preferred sweetness level)
1 teaspoon vanilla extract (pure vanilla extract makes a difference here)
Ice, for serving
Optional: milk or cream of choice (oat milk is my favorite for its subtle sweetness)

Instructions

In a large jar or pitcher, combine the coarsely ground coffee beans and cold water. Stir gently to ensure all grounds are saturated. Cover and let steep at room temperature for 12 to 24 hours. Tip #1: Coarse grind is crucial—fine grounds will make the cold brew bitter and cloudy.
After steeping, line a fine-mesh sieve with a coffee filter or a clean kitchen towel. Slowly pour the coffee mixture through the sieve into another pitcher or bowl. Let it drip naturally; do not press on the grounds, as that can introduce bitterness. Tip #2: For a cleaner brew, use a nut milk bag or cheesecloth.
In a small bowl, whisk together the cocoa powder and maple syrup until smooth (the syrup helps dissolve the cocoa). Add about 1/4 cup of the cold brew concentrate and whisk until fully combined—this is called a "slurry" and prevents clumps. Tip #3: If using agave, it's thinner so whisk well.
Pour the cocoa slurry into the remaining cold brew concentrate along with the vanilla extract. Stir thoroughly until evenly incorporated. Taste and adjust sweetness or chocolate intensity if desired.
Fill tall glasses with ice. Pour the mocha cold brew over the ice, leaving room for milk or cream if using. Add a splash of your preferred milk or cream and stir gently. Serve immediately.

Here's the thing—this cold brew is wonderfully smooth with a deep chocolate note that lingers. I love serving it over ice topped with a splash of oat milk for extra creaminess. It's the perfect companion for a lazy afternoon on the porch.

Coconut Cold Brew

Each morning, I look forward to a smooth, energizing cold brew. This Coconut Cold Brew is my dairy-free twist—creamy coconut milk adds a tropical touch without overpowering the coffee. Let’s make it step by step.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Cold Brew

1 cup coarsely ground coffee (I prefer a medium roast for a balanced flavor)
4 cups cold filtered water (use the best water you have, it makes a difference)

For Serving

1 cup full-fat coconut milk (canned, shaken or stirred well before measuring)
2 tablespoons maple syrup (adjust to your sweetness preference; I like it subtle)
Ice cubes (enough for 4 tall glasses)
Optional: cinnamon sticks or toasted coconut flakes for garnish

Instructions

Combine the coarsely ground coffee and cold filtered water in a large jar or pitcher. Stir gently to ensure all grounds are saturated.
Cover the jar and place it in the refrigerator. Let it steep for 12 to 24 hours. Longer steeping yields a stronger brew; I find 18 hours ideal.
After steeping, strain the mixture through a fine-mesh sieve lined with cheesecloth or a nut milk bag into a clean pitcher. Discard the grounds. Tip: For a clearer brew, strain twice.
In a small bowl or liquid measuring cup, whisk together the full-fat coconut milk and maple syrup until smooth. If the coconut milk is thick, warm it slightly to make mixing easier.
Fill four tall glasses with ice cubes. Pour the cold brew into each glass, filling about two-thirds full.
Top each glass with the coconut milk mixture, stirring gently to combine. Garnish with a cinnamon stick or a sprinkle of toasted coconut if desired. Serve immediately. Tip: For a frothier drink, shake the coconut milk mixture in a jar before adding.

Don't be surprised if this becomes your go-to summer drink—the creamy coconut and smooth coffee are a perfect match. Serve it over ice on a hot afternoon, or blend with extra ice for a frappé-like treat.

Lavender Honey Cold Brew

Your morning coffee routine is about to get a floral upgrade with this Lavender Honey Cold Brew. It’s a refreshing, gently sweetened cold brew that combines the deep flavor of steeped coffee with the fragrant notes of lavender and natural honey. Perfect for sipping slowly on warm days.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Cold Brew Concentrate

1 cup coarsely ground coffee (I prefer a medium roast for a balanced, not-too-bitter base)
4 cups cold filtered water (good water really does make a difference—tap water can carry off-flavors)

For the Lavender Honey Syrup

1/2 cup honey (wildflower honey is my go-to for its mellow, complex sweetness)
1/2 cup water
2 tablespoons dried culinary lavender buds (make sure they are food-grade—don’t use bath lavender!)

For Serving

Ice cubes (plenty of them)
Milk or cream of choice (optional, but oat milk adds a lovely creaminess)

Instructions

In a large jar or pitcher, combine the coarsely ground coffee with 4 cups cold filtered water. Stir gently with a spoon to ensure all grounds are wet.
Cover the jar and refrigerate for 12 to 24 hours. Tip: The longer it steeps, the stronger and smoother the concentrate becomes—I aim for 18 hours.
While the coffee steeps, make the lavender honey syrup. In a small saucepan, combine the honey, 1/2 cup water, and dried lavender buds. Stir to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the honey is fully dissolved. Do not let it boil—boiling can make the honey bitter.
Remove the saucepan from heat, cover, and let the syrup steep for 30 minutes. Tip: Taste after 20 minutes if you prefer a lighter floral note; longer steeping intensifies the lavender.
Strain the syrup through a fine-mesh sieve into a clean jar, pressing on the lavender buds to extract as much liquid as possible. Discard the solids. Let the syrup cool completely at room temperature, then refrigerate until ready to use.
After the cold brew has steeped, strain it through a coffee filter or a fine-mesh sieve lined with cheesecloth into a clean container. Discard the coffee grounds. The concentrate will keep in the fridge for up to 2 weeks.
To serve: Fill tall glasses with ice cubes. Pour about 1/2 cup of cold brew concentrate over the ice. Stir in 1 to 2 tablespoons of lavender honey syrup, adjusting to your preferred sweetness. Add a splash of milk or cream if desired. Tip: For an iced latte, shake the concentrate, syrup, and milk together with ice in a cocktail shaker before pouring.

Pour yourself a tall glass over ice and let the floral aroma lift your spirits. The smooth cold brew paired with honey’s natural sweetness and lavender’s gentle notes creates a refreshing, calming drink. I love making a double batch of the syrup so I can whip up these cold brews all week long.

Mint Chocolate Chip Cold Brew

Kicking off your morning with a refreshing twist, this Mint Chocolate Chip Cold Brew combines the smoothness of cold brew coffee with the coolness of mint and the rich crunch of cacao nibs. It's like your favorite mint chocolate chip ice cream, but in coffee form—perfect for warm afternoons.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 720 minutes

Ingredients

For the Cold Brew

1 cup coarsely ground coffee (medium roast recommended for a smooth flavor)
4 cups cold, filtered water (quality matters, so use your best tap or bottled)
1 teaspoon mint extract (start with less; you can always add more to taste)
2 tablespoons cacao nibs (plus extra for garnish; they add a subtle crunch and chocolate note)
Simple syrup or other sweetener to taste (optional, but I love a teaspoon of maple syrup)

Instructions

Combine the coarsely ground coffee and cold water in a large jar or pitcher. Stir gently with a spoon to ensure all grounds are saturated. Pro tip: use a ratio of 1:4 coffee to water for a balanced brew.
Cover the container and let it steep at room temperature for 12 to 24 hours. I prefer 18 hours for a strong but smooth brew. If your kitchen is warm, pop it in the fridge to avoid over-extraction.
After steeping, line a fine-mesh strainer with a double layer of cheesecloth or a coffee filter. Slowly pour the coffee mixture through the strainer into a clean pitcher or bowl, pressing gently on the grounds with a spatula to extract every drop. Discard the grounds.
Stir in the mint extract and cacao nibs. Taste and adjust mint if desired. If using sweetener, add it now and stir until dissolved. For a creamier version, you can also add a splash of milk or cream at this point.
Fill two glasses with ice. Pour the mint-chocolate cold brew over the ice. Garnish with extra cacao nibs and a fresh mint sprig if you have one. Enjoy immediately—the nibs will stay crunchy for a while, but they're best fresh.

Sip and enjoy the refreshing blend of cool mint and rich chocolate notes. The cacao nibs provide a delightful crunch that contrasts with the smooth coffee, while the cold brew base stays remarkably mellow. This drink is perfect for a hot day or as an afternoon pick-me-up—try serving it with a side of biscotti for a true treat.

Caramel Macchiato Cold Brew

Welcome, beginner barista! Today we're crafting a Caramel Macchiato Cold Brew that rivals any coffee shop. I'll guide you through each step to ensure perfect layering and flavor balance.

Serving: 1 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

All Ingredients

1 cup coarsely ground coffee (medium roast is my favorite for smoothness)
4 cups cold filtered water (I never skip this—tap water affects taste)
Ice cubes (preferably large ones—they melt slower)
2 tablespoons caramel syrup (store-bought is fine; I like Torani brand)
1/2 cup cold milk (whole milk foams best, but oat milk works too)
Extra caramel syrup for drizzling (optional but recommended)

Instructions

In a large jar or pitcher, combine the coarsely ground coffee and cold filtered water. Stir gently with a spoon to ensure all grounds are saturated. Tip: Using coarse grounds prevents a muddy brew.
Cover the jar with a lid or plastic wrap and let it steep at room temperature for 12-24 hours. I prefer 18 hours for a bold but not bitter concentrate. Tip: Set a timer to avoid over-steeping.
Place a fine-mesh sieve lined with a cheesecloth over a clean container. Slowly pour the coffee mixture through the strainer, letting it filter naturally. Do not press the grounds—this adds bitterness.
Once filtered, discard the grounds. You'll have a smooth cold brew concentrate. This can be stored in the fridge for up to two weeks.
Fill a tall glass with ice cubes. Pour 1 cup of the cold brew concentrate over the ice. Tip: Fill the glass to the brim with ice for maximum chill.
Add 2 tablespoons of caramel syrup directly into the glass. Stir gently with a long spoon to combine the coffee and syrup.
In a separate small bowl, froth the 1/2 cup cold milk using a handheld frother until it doubles in volume and forms soft peaks. Alternatively, shake vigorously in a sealed jar for 30 seconds. Tip: Chill the milk beforehand for better foam.
Spoon the milk foam over the coffee mixture, creating a thick layer. Leave a small gap at the top.
Drizzle extra caramel syrup over the milk foam in a crisscross pattern. Serve immediately with a straw for the best layered experience.

Just one sip of this layered cold brew and you'll feel like you're at your favorite coffee shop. The sweet caramel against the bold coffee is a perfect balance. Enjoy your homemade masterpiece!

Hazelnut Cold Brew

For a refreshing and nutty twist on classic cold brew, this hazelnut-infused version is a game-changer. Using a simple steeping method, you'll get a smooth, low-acid coffee concentrate that's perfect for lazy mornings. Let's break it down step by step.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

4 cups cold filtered water – I always use filtered for the cleanest taste.
1 cup coarsely ground coffee – A medium roast works beautifully here; avoid fine grind to prevent bitterness.
1 tablespoon hazelnut extract – Pure extract gives a rich, nutty finish without artificial sweetness.

Instructions

Combine the cold water and coarsely ground coffee in a large glass jar or pitcher. Stir gently with a spoon to ensure all grounds are wet.
Cover the jar with a lid or plastic wrap and let it steep at room temperature for 12 to 24 hours. Tip: Steeping longer extracts more flavor, but don't go beyond 24 hours to avoid bitterness.
Place a fine-mesh sieve over a bowl and line it with cheesecloth or a paper coffee filter. Pour the coffee mixture through the sieve – slowly, so it doesn't overflow. Tip: For an extra-clear brew, strain twice.
Stir the hazelnut extract into the strained coffee concentrate. Taste and add a little more extract if you want a stronger nutty note.
Chill the concentrate in the refrigerator for at least 30 minutes, then serve over ice. If you like it sweeter, add a simple syrup to taste – but the hazelnut adds enough flavor on its own.

Hazelnut cold brew is wonderfully smooth with a subtle, natural nuttiness that doesn't overwhelm the coffee. Serve it over ice with a splash of milk for a creamy finish, or enjoy it black for a truly clean taste. Either way, it's a delightful pick-me-up any time of day.

Almond Joy Cold Brew

Very few homemade coffee drinks can match the indulgent yet refreshing taste of an Almond Joy Cold Brew. This recipe layers bold cold brew concentrate with creamy almond milk, rich coconut, and dark chocolate for a café-quality treat you can whip up at home.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Cold Brew Concentrate

1 cup coarsely ground coffee (I prefer a medium roast for balance)
4 cups cold filtered water

For the Almond Joy Flavor Base

1 cup unsweetened almond milk (room temperature works fine)
1/2 cup full-fat coconut milk (from a can; shake well before opening)
2 tablespoons maple syrup or honey (optional, adjust to your sweetness preference)
1 teaspoon vanilla extract (pure, not imitation)

For the Chocolate & Garnish

2 tablespoons dark chocolate chips (60-70% cacao is my go-to)
2 tablespoons unsweetened shredded coconut (toasted lightly if desired)
Ice cubes (large ones melt slower)

Instructions

Start the cold brew concentrate the night before: combine 1 cup coarsely ground coffee with 4 cups cold water in a large jar or pitcher. Stir gently, cover, and let steep at room temperature for 12-24 hours. The longer it steeps, the stronger the flavor.
After steeping, strain the mixture through a fine-mesh sieve lined with a coffee filter or a nut milk bag. Discard the grounds and refrigerate the concentrate until needed. You should have about 3 cups of concentrate.
In a small saucepan over low heat, melt the dark chocolate chips with 1 tablespoon of the coconut milk. Stir constantly until smooth, then remove from heat. Set aside to cool slightly – this will become your chocolate drizzle.
In a mixing glass or small pitcher, combine 1 cup cold brew concentrate, 1 cup almond milk, the remaining coconut milk, maple syrup (if using), and vanilla extract. Stir well to incorporate. Taste and adjust sweetness – the chocolate drizzle adds more sweetness later.
Fill two tall glasses with ice cubes. Divide the cold brew mixture evenly between the glasses, leaving about an inch of space at the top. Tip: using large ice cubes dilutes the drink less.
Drizzle the melted chocolate over the top of each drink. Use a spoon to create swirls if you like a marbled effect. Then sprinkle each with 1 tablespoon shredded coconut. For extra crunch, toast the coconut in a dry skillet over medium heat for 2-3 minutes until golden before sprinkling.
Serve immediately with a straw or stirring spoon. The cold brew base keeps well in the fridge for up to a week, so you can make a batch and assemble when craving hits.

With its silky coconut-almond creaminess and bittersweet chocolate ribbons, this cold brew feels both luxurious and refreshing. Whether you enjoy it as a morning pick-me-up or an afternoon treat, the layers of flavor make each sip a little adventure.

Pumpkin Spice Cold Brew

Nothing says autumn like the cozy blend of pumpkin and coffee, and this homemade Pumpkin Spice Cold Brew brings that cafe favorite right to your kitchen. With just a few simple ingredients and a bit of patience, you'll have a refreshing yet spiced drink that's perfect for a crisp morning.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

1/2 cup coarse-ground coffee (I prefer a medium roast for a balanced flavor)
1 cup cold water (filtered water makes a noticeable difference)
2 tablespoons pumpkin puree (canned is convenient; I like the organic kind for a cleaner taste)
1/2 teaspoon pumpkin pie spice (store-bought works, but homemade with cinnamon, nutmeg, ginger, and cloves is even better)
1 tablespoon maple syrup (adjust to your sweetness preference, or use honey or sugar)
1/4 cup milk or cream (oat milk is my go-to for a dairy-free option)

Instructions

Step 1: In a jar or French press, combine the coarse-ground coffee and cold water. Stir gently to ensure all grounds are wet. (Tip: For a stronger concentrate, use a 1:2 coffee-to-water ratio; this recipe yields a balanced brew.)
Step 2: Cover the container and let it steep at room temperature for 12–24 hours. (Tip: I usually steep for 18 hours — that gives a smooth, non-bitter concentrate without over-extraction.)
Step 3: After steeping, strain the cold brew through a fine-mesh sieve lined with a coffee filter or a nut milk bag into a clean container. You’ll have about 1 cup of concentrate. (Tip: Avoid pressing on the grounds to keep sediment out.)
Step 4: In a small bowl, whisk together the pumpkin puree, pumpkin pie spice, and maple syrup until smooth. (Tip: If the puree is lumpy, press it through a fine sieve for a silky texture that blends easily.)
Step 5: Fill two glasses with ice. Divide the cold brew concentrate evenly between the glasses (about 1/2 cup each). Then add half the pumpkin mixture to each glass. Stir well until combined.
Step 6: Top each glass with 2 tablespoons of milk or cream (or more, to your liking). Stir again gently. Optionally, garnish with a pinch of pumpkin pie spice or a cinnamon stick.

The result is a smooth, naturally sweet cold brew with a whisper of pumpkin and warm spices—no artificial syrups needed. Serve it over ice for a refreshing afternoon pick-me-up, or try it with a splash of vanilla creamer for extra indulgence.

Maple Pecan Cold Brew

Knowing how to make your own cold brew at home is a game-changer, and adding homemade pecan milk and maple syrup takes it to a cozy autumn level. This recipe walks you through every step, from grinding beans to straining nut milk, so you can enjoy a cafe-quality drink in your own kitchen.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Cold Brew Concentrate

1 cup coarsely ground coffee (I prefer a dark roast for richness)
4 cups cold filtered water

For the Pecan Milk

1 cup raw pecans (soaked overnight for creamier milk)
3 cups cold filtered water
1 pinch of sea salt (to brighten flavors)
1 teaspoon vanilla extract (optional, but adds warmth)

For Assembly

2 tablespoons maple syrup (adjust to your sweetness preference)
Ice cubes (as needed)

Instructions

Combine the coarsely ground coffee and 4 cups cold water in a large jar or pitcher. Stir gently to ensure all grounds are saturated.
Cover and let steep at room temperature for 12 to 24 hours. I find 18 hours gives the best balance—less is weaker, more can get bitter.
After steeping, strain the mixture through a fine-mesh sieve lined with cheesecloth or a nut milk bag. Discard the grounds; you should have about 3 cups of concentrate. Transfer to a clean jar and refrigerate until cold.
Drain and rinse the soaked pecans. Place them in a blender with 3 cups fresh cold water, salt, and vanilla (if using). Blend on high for 2 minutes until smooth and creamy.
Strain the pecan mixture through a nut milk bag or a fine sieve lined with multiple layers of cheesecloth. Squeeze or press to extract as much milk as possible. You'll get about 2 cups of pecan milk. Refrigerate until cold.
For each serving, fill a glass with ice cubes. Pour 1 cup cold brew concentrate over the ice.
Add ½ cup pecan milk and 1 tablespoon maple syrup per glass. Stir well to combine.
Taste and adjust with more maple syrup if desired. Serve immediately, and enjoy the nutty, maple-kissed flavor.

One sip of this Maple Pecan Cold Brew and you'll taste the cozy autumn vibes—creamy, nutty pecan milk perfectly balanced with the bold, smooth cold brew and just the right hint of maple. For a fun twist, top with a drizzle of extra maple syrup or a sprinkle of cinnamon.

Strawberry Basil Cold Brew

Just as the weather warms up, this Strawberry Basil Cold Brew offers a refreshing pick-me-up that's as delicious as it is easy to make. The combination of fruity strawberries and aromatic basil elevates your usual cold brew into a garden-fresh treat. Whether you're a cold brew veteran or a first-timer, this recipe is a breeze.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

1 cup coarsely ground coffee (I recommend a medium roast for balanced flavor)
4 cups cold filtered water (tap water can work, but filtered is best for taste)
1 cup fresh strawberries, hulled and sliced (use ripe, in-season berries for maximum sweetness)
8-10 fresh basil leaves, plus extra for garnish (I love sweet basil from my garden)
2-3 tablespoons honey or simple syrup (adjust based on your sweet tooth)
Ice cubes (lots!)

Instructions

In a large jar or pitcher, combine the coarsely ground coffee and cold filtered water. Stir gently to saturate all grounds. Cover and let steep at room temperature for 12 to 24 hours. (Tip: The longer it steeps, the stronger the brew; I aim for 18 hours for a smooth concentrate.)
After steeping, strain the mixture through a fine-mesh sieve lined with a coffee filter or a nut milk bag into a clean container. Discard the grounds. For an even clearer brew, strain a second time.
In a small bowl, add the sliced strawberries and basil leaves. Use a muddler or the back of a spoon to gently crush them until the berries release their juices and the basil is fragrant. Avoid over-muddling into a paste.
Divide the strawberry-basil mixture evenly among four serving glasses. Pour about 1/2 cup of cold brew concentrate into each glass. Stir in honey or simple syrup to your desired sweetness, starting with 1 tablespoon and adjusting.
Fill each glass with ice cubes. Garnish with a fresh basil leaf and a strawberry slice. Stir once more and serve immediately.

Just one sip of this vibrant cold brew and you'll be hooked. The fruity sweetness of strawberries balances the herbaceous basil, while the smooth coffee base rounds it all out. It's perfect for lazy afternoons or as a brunch showstopper.

Peach Cold Brew

Ready for a refreshing summer coffee treat? This Peach Cold Brew combines smooth cold brew concentrate with sweet homemade peach syrup for a light and fruity caffeine boost. It’s simple to make and perfect for lazy afternoons.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Cold Brew

1/2 cup coarse ground coffee (medium roast works best)
2 cups cold filtered water

For the Peach Syrup

2 ripe peaches, sliced (I leave the skin on for color)
1/2 cup granulated sugar
1/2 cup water
1 teaspoon lemon juice (to brighten the flavor)

For Serving

Ice cubes
Milk or cream, optional (I like oat milk here)

Instructions

In a large jar or pitcher, combine 1/2 cup coarse ground coffee and 2 cups cold filtered water. Stir gently to saturate all grounds.
Cover the jar and refrigerate for 12 to 24 hours. (Tip: The longer it steeps, the stronger the concentrate.)
After steeping, strain the cold brew through a fine-mesh sieve lined with a coffee filter or cheesecloth into a clean container. Discard the grounds.
While the cold brew steeps, make the peach syrup. In a small saucepan, combine 2 sliced peaches, 1/2 cup sugar, 1/2 cup water, and 1 teaspoon lemon juice.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes, stirring occasionally, until the peaches are soft and the liquid is syrupy. (Tip: Mash the peaches with a spoon for a deeper flavor.)
Remove from heat and strain the syrup through a fine-mesh sieve, pressing on the solids to extract all the liquid. Discard solids. Let syrup cool completely.
When ready to serve, fill two glasses with ice cubes. Pour about 3/4 cup of the cold brew concentrate into each glass.
Add 2 tablespoons of peach syrup to each glass and stir. (Tip: Adjust syrup amount to your taste—start with less and add more.)
If desired, add a splash of milk or cream (oat milk works great) and stir gently. Serve immediately.

Ultimately, this Peach Cold Brew is a delightful way to beat the heat while still getting your caffeine fix. The peach syrup adds a natural sweetness that pairs beautifully with the smooth coffee, and you can adjust the strength to your liking. Serve it over plenty of ice for the ultimate summer sipper.

Tropical Pineapple Cold Brew

Using a blend of cold brew coffee, pineapple juice, and coconut cream, this exotic drink is a refreshing escape. You'll be amazed how the creamy coconut balances the bright pineapple and smooth coffee.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 720 minutes

Ingredients

1/2 cup coarse ground coffee (I prefer a medium roast for smoothness)
1 cup cold water
1 cup cold brew concentrate (from above, or use store-bought)
1/2 cup pineapple juice (fresh is best, but canned works in a pinch)
1/4 cup coconut cream (full-fat, from a can; stir well before measuring)
1 to 2 teaspoons brown sugar or coconut sugar (optional, for sweetness)
2 tablespoons hot water (if using sweetener)
Ice cubes (enough to fill two tall glasses)

Instructions

The night before, combine the coarse ground coffee and cold water in a jar. Stir gently, cover, and let steep at room temperature for 12 to 24 hours. (Tip: Steeping longer yields a stronger, less acidic concentrate.)
The next day, strain the mixture through a fine-mesh sieve lined with a coffee filter or a nut milk bag into a clean container. Press gently to extract all liquid. You should have about 1 cup of cold brew concentrate. Set aside.
If using sweetener, dissolve the brown sugar in the hot water and let cool completely. (Tip: For a smoother syrup, heat the water and sugar together until dissolved.)
Fill two tall glasses with ice cubes.
In a measuring cup or small pitcher, combine the cold brew concentrate, pineapple juice, coconut cream, and the cooled sugar syrup (if using). Stir or whisk until the coconut cream is fully incorporated and the mixture is smooth. (Tip: If your coconut cream is lumpy, gently warm it or blend with an immersion blender for a silky texture.)
Slowly pour the mixture over the ice, dividing evenly between the two glasses. (Tip: Pour over the back of a spoon to create a beautiful layered effect if desired.)
Garnish each glass with a pineapple wedge or a sprig of mint (optional). Serve immediately and stir before drinking for even flavor.

With its tropical aroma and creamy, tangy finish, this cold brew coffee is perfect for sipping on a warm afternoon. You can even freeze the mixture into ice cubes to add without diluting the flavor.

Spiced Chai Cold Brew

Nothing beats the warmth of chai spices combined with the smoothness of cold brew on a hot day. Today, I'll show you how to craft a perfectly balanced Spiced Chai Cold Brew at home, with a methodical approach that ensures every sip is infused with aromatic flavor.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Chai Spice Concentrate

4 cups water
4 black tea bags (I prefer Assam for its malty base)
1 cinnamon stick
5 cardamom pods, lightly crushed
4 whole cloves
1-inch fresh ginger, sliced into rounds
2 star anise
1/4 cup honey (adjust to your sweetness preference)

For the Cold Brew Coffee

1 cup coarsely ground coffee (I use a medium roast for balance)
4 cups cold water

For Serving

Ice cubes
Milk or your favorite dairy-free alternative (optional)

Instructions

In a medium saucepan, combine the 4 cups water, cinnamon stick, crushed cardamom pods, cloves, ginger slices, and star anise. Bring to a boil over high heat, then reduce to a simmer and cook for 5 minutes. Tip: Lightly crushing the cardamom pods releases their essential oils for a more fragrant concentrate.
Remove the saucepan from heat and add the black tea bags. Let steep for exactly 10 minutes — any longer and the tea becomes bitter. Stir in the honey until fully dissolved.
Strain the chai concentrate through a fine-mesh sieve into a heatproof pitcher or bowl, discarding the solids. Set aside to cool to room temperature, about 20 minutes, then refrigerate until chilled.
In a large jar or pitcher, combine the coarsely ground coffee and 4 cups cold water. Stir gently to ensure all grounds are saturated. Cover and let steep at room temperature for 12 to 24 hours. Tip: Steeping for 18 hours gives the smoothest result; less time yields a milder brew, more time can bring out bitterness.
Strain the cold brew through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container. Press gently on the grounds to extract all liquid, but avoid squeezing too hard to prevent sediment. Discard the grounds.
To serve, fill two tall glasses with ice cubes. Pour 1/2 cup cold brew into each glass, then top with 1/2 cup chai concentrate. Add a splash of milk if desired, and stir well. Tip: For an extra creamy texture, use oat milk or whole milk — the spices shine through beautifully.

Jot down this recipe because it's a true game-changer for your summer coffee routine. The cool, smooth cold brew melds with the warm chai spices, creating a drink that's both refreshing and comforting. You can easily double the batches to have on hand all week — just adjust the sweetener to match your taste.

Matcha Cold Brew

Did you know that combining cold brew coffee with matcha creates a refreshing, antioxidant-packed drink? This recipe breaks down the process into simple steps so you can easily make it at home.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

1/2 cup coarsely ground coffee (I prefer a medium roast for balance)
2 cups cold filtered water (always use filtered for best taste)
1 teaspoon matcha powder (ceremonial grade gives vibrant color)
1 tablespoon hot water (about 175°F, not boiling)
1-2 tablespoons sweetener of choice (honey or simple syrup; optional)
1/2 cup milk or milk alternative (oat milk adds creaminess)

Instructions

In a large jar or French press, combine the coarsely ground coffee with cold filtered water. Stir gently to ensure all grounds are wet.
Cover and refrigerate for 12 to 24 hours. Tip: the longer it steeps, the stronger the coffee, so adjust to your preference.
After steeping, strain the cold brew through a fine-mesh sieve lined with a coffee filter or a nut milk bag into a clean pitcher. Discard the grounds. You should have about 1 1/2 cups of concentrate.
In a small bowl, sift the matcha powder to remove clumps. Add the hot water (about 175°F) and whisk vigorously in a zigzag motion until smooth and frothy. Tip: use a bamboo whisk if you have one; it aerates better.
Fill two glasses with ice. For each glass, pour about 3/4 cup cold brew concentrate.
Divide the matcha mixture between the two glasses, then add milk and sweetener to taste. Stir well to combine.
Serve immediately. For a layered look, pour the milk first, then slowly add the matcha mixture.

Luscious and energizing, this matcha cold brew is perfect for warm afternoons. The smooth coffee with the vibrant matcha creates a delightful balance of flavors. Enjoy it as is or add a splash of vanilla for an extra layer of sweetness.

Dirty Chai Cold Brew

Nothing beats a homemade Dirty Chai Cold Brew. This guide will help you create the perfect balance of bold coffee, spiced chai, and creamy milk.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Cold Brew Concentrate

1 cup coarsely ground coffee (medium-dark roast recommended)
1 cup cold water

For the Chai Concentrate

2 cups water
4 black tea bags (Assam or English Breakfast)
2 cinnamon sticks
4 green cardamom pods, crushed
4 slices fresh ginger (¼ inch thick)
2 whole cloves
¼ tsp black peppercorns
2 tbsp maple syrup (or honey)

For Assembly

1 cup whole milk (or oat milk for dairy-free)
Ice cubes

Instructions

In a jar, stir together 1 cup coarsely ground coffee and 1 cup cold water.
Cover and let steep at room temperature for 12–24 hours. (Tip: Longer steeping yields stronger concentrate.)
Strain through a fine-mesh sieve lined with a coffee filter. Discard grounds. Refrigerate concentrate until needed.
In a saucepan, combine 2 cups water, 4 black tea bags, 2 cinnamon sticks, 4 crushed cardamom pods, 4 slices ginger, 2 whole cloves, and ¼ tsp black peppercorns.
Bring to a boil over medium-high heat.
Reduce heat to low and simmer for 10 minutes with lid partially on.
Remove from heat and stir in 2 tbsp maple syrup until dissolved.
Let steep for an additional 5 minutes for deeper flavor.
Strain through a fine-mesh sieve into a heatproof jar. Discard solids. Let cool to room temperature, then refrigerate until cold.
Fill two 12-ounce glasses with ice cubes. Add ¼ cup cold brew and ¼ cup chai concentrate to each glass. Stir.
Steam 1 cup milk to 150°F using a steam wand or frother until foamy. (Tip: Oat milk froths well for dairy-free.)
Divide steamed milk between glasses, pouring over a spoon to layer. Serve immediately.

Luscious layers of cold brew and spiced chai combine with silky steamed milk for a drink that's both refreshing and cozy. For a fancy touch, top with ground cinnamon or a star anise.

Espresso Cold Brew

Just because coffee is cold doesn't mean it can't pack a punch. This espresso cold brew uses double the grounds to deliver intense caffeine and rich flavor, perfect for those who love a strong, smooth cup. Follow these steps to make a concentrate that's incredibly versatile.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 720 minutes

Ingredients

For the Cold Brew Concentrate

1 cup coarsely ground coffee (espresso roast recommended – I prefer a dark roast for deep, chocolatey notes)
2 cups filtered water (cold or room temperature; filtered water makes a cleaner brew)

For Serving (Optional)

Water or milk of choice (to dilute)
Ice cubes
Sweetener (simple syrup, honey, or your favorite)

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.
Cover the container with a lid or plastic wrap and let it steep at room temperature for 12 hours. Tip: If your kitchen is warm, steep in the fridge to avoid over-extraction; the time stays the same.
After steeping, line a fine-mesh sieve with a coffee filter or a nut milk bag, and place it over a bowl or measuring cup. Pour the coffee mixture through the filter slowly. Let it drain completely; press gently on the grounds to extract every drop, but don't squeeze too hard or you'll get sediment.
Transfer the concentrated cold brew to a clean bottle or jar. Store it in the refrigerator for up to 2 weeks. Tip: The concentrate is double-strength, so it's very potent – taste it and adjust dilution to your liking.
To serve, fill a glass with ice. Pour 1/2 cup of the concentrate, then add 1/2 cup water or milk. Stir and sweeten if desired. Tip: For a creamier drink, use whole milk or oat milk; for a purist's black coffee, go with filtered water.

For a true espresso experience, pour the concentrate over ice and add a splash of oat milk. The result is a smooth, velvety coffee that's anything but bitter – just pure, intense caffeine bliss. Try it in cocktails or baking for an extra kick.

Oat Milk Vanilla Cold Brew

Get ready to make the smoothest, most refreshing cold brew you've ever had. With just a few simple ingredients and a bit of patience, you'll have a creamy dairy-free coffee that's perfect for busy mornings.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 12 minutes

Ingredients

1 cup coarse ground coffee (I prefer a medium-dark roast for rich flavor)
4 cups cold filtered water (use the best-tasting water you have)
1 cup oat milk (barista blend for ultimate creaminess)
2 teaspoons vanilla extract (pure, not imitation)
2 tablespoons maple syrup (optional, adjust to your sweetness preference)

Instructions

In a large jar or pitcher, combine the coarse ground coffee and cold filtered water. Stir gently to ensure all grounds are saturated.
Cover the container and let it steep at room temperature for 12 hours. Tip: I like to set a timer so I don't forget.
After steeping, strain the coffee through a fine-mesh sieve lined with a paper towel or a coffee filter into a clean container. Discard the grounds.
In a separate glass, combine the oat milk, vanilla extract, and maple syrup (if using). Stir until the sweetener is dissolved. Tip: Use a whisk to get it perfectly smooth.
Fill a glass with ice. Pour the cold brew concentrate until about 2/3 full. Tip: Cold brew concentrate is strong, so adjust water or milk to your taste.
Top with the vanilla oat milk mixture. Stir gently to combine.
Serve immediately, or store the concentrate and milk mixture separately in the fridge for up to a week.

Keep this cold brew in your fridge for a quick, creamy pick-me-up any time. The vanilla adds a lovely warmth without being overpowering, and the oat milk gives it a silky texture that makes it feel indulgent yet light. Cheers to homemade mornings!

Conclusion

So grab your 64 oz mason jar and discover your new favorite brew. These bold recipes are perfect for home cooks. Try one, comment with your fave, and share on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.