31 Delightful Cold Brew Coffee Recipes for Concentrate Lovers

Hey there, concentrate lovers! If you’re tired of the same old cold brew routine, you’ve come to the right place. We’ve gathered 31 incredible recipes that will transform your coffee game—from creamy vanilla dreams to spicy cinnamon twists. Whether you’re a cold brew newbie or a seasoned pro, these creative concoctions will have you excited to experiment. Ready to discover your new favorite brew? Let’s dive in!

Hazelnut Mocha Cold Brew Concentrate

Omit the morning coffee run with this homemade hazelnut mocha cold brew concentrate. Our version combines rich coffee, cocoa, and toasted hazelnuts for a smooth, ready-to-drink base that keeps for weeks. Simply dilute with water or milk for an instant pick-me-up.

Ingredients

– 1 cup coarsely ground coffee beans (use a dark roast for deeper flavor)
– 1/4 cup unsweetened cocoa powder (Dutch-process adds richness)
– 1/4 cup chopped toasted hazelnuts (raw works but toasting enhances flavor)
– 4 cups cold filtered water (room temperature)
– 1/4 cup granulated sugar (adjust for sweetness preference)
– 1 tsp pure vanilla extract (imitation works but pure offers better flavor)

Instructions

1. Combine coffee grounds, cocoa powder, and toasted hazelnuts in a large glass jar.
2. Pour cold filtered water over the mixture, ensuring all grounds are fully submerged.
3. Stir gently with a long spoon to incorporate all ingredients evenly.
4. Seal the jar tightly and refrigerate for 18-24 hours for optimal extraction.
5. Place a fine-mesh strainer lined with cheesecloth over a large bowl.
6. Slowly pour the cold brew mixture through the strainer to separate solids.
7. Press gently on the solids with the back of a spoon to extract remaining liquid.
8. Discard the strained coffee grounds and hazelnut mixture.
9. Add granulated sugar and vanilla extract to the strained liquid.
10. Whisk vigorously for 1 minute until sugar is completely dissolved.
11. Transfer the concentrate to a clean glass bottle or jar.
12. Store in refrigerator for up to 3 weeks.
13. Serve by mixing 1 part concentrate with 2 parts water, milk, or ice.
With its velvety texture and balanced hazelnut-chocolate notes, this concentrate transforms into a sophisticated iced latte when paired with frothy milk. Try it over vanilla ice cream for an adults-only affogato, or mix with sparkling water for a fizzy coffee soda.

Cinnamon Infused Cold Brew Concentrate

Overwhelmed by bitter cold brew? This concentrate delivers smooth coffee with warm cinnamon spice. Only two ingredients create a refreshing base for endless variations.

Ingredients

• 1 cup coarsely ground coffee beans (medium roast works best)
• 4 cups cold filtered water
• 2 cinnamon sticks (or 1 tbsp ground cinnamon)

Instructions

1. Combine coarsely ground coffee beans and cinnamon sticks in a large glass jar.
2. Pour 4 cups cold filtered water over the coffee and cinnamon mixture.
3. Stir gently with a long spoon to ensure all grounds are saturated.
4. Seal the jar tightly with its lid.
5. Let the mixture steep at room temperature for 18 hours.
6. Place a fine-mesh strainer over a clean pitcher or bowl.
7. Line the strainer with a coffee filter or cheesecloth.
8. Slowly pour the steeped coffee mixture through the filter.
9. Discard the used coffee grounds and cinnamon sticks.
10. Transfer the strained concentrate to a clean glass bottle.
11. Refrigerate the concentrate for up to 2 weeks.

Perfectly smooth and subtly spiced, this concentrate avoids bitterness while delivering rich coffee flavor. Pour over ice with equal parts water or milk for classic cold brew, or mix with oat milk and vanilla syrup for an indulgent treat. The cinnamon undertones deepen when stored, creating complex flavor that improves over several days.

Coconut Almond Cold Brew Concentrate

Brewing your own cold brew concentrate at home couldn’t be simpler. This coconut almond version adds subtle tropical notes to your morning routine. Just mix, steep, and strain for coffee shop quality at a fraction of the price.

Ingredients

– 1 cup coarse ground coffee beans (medium roast works best)
– 4 cups filtered cold water
– 1/2 cup unsweetened shredded coconut
– 1/4 cup raw almonds, roughly chopped
– Cheesecloth or fine mesh strainer (for clearer concentrate)

Instructions

1. Combine coarse ground coffee beans, shredded coconut, and chopped almonds in a large glass jar or pitcher.
2. Pour 4 cups filtered cold water over the coffee and nut mixture.
3. Stir gently with a long spoon for 30 seconds to ensure all grounds are fully saturated.
4. Cover the container tightly with a lid or plastic wrap.
5. Refrigerate the mixture for exactly 18 hours at 40°F for optimal extraction.
6. Line a fine mesh strainer with two layers of cheesecloth and place over a clean bowl.
7. Slowly pour the steeped mixture through the cheesecloth-lined strainer.
8. Gather the cheesecloth corners and gently squeeze to extract remaining liquid without pressing solids.
9. Discard the used coffee grounds, coconut, and almonds from the cheesecloth.
10. Pour the strained concentrate into a clean glass bottle or jar.
11. Seal the container and store in refrigerator for up to 2 weeks.
12. To serve, mix 1 part concentrate with 2 parts water or milk over ice.
A smooth, nutty brew with subtle coconut undertones makes this concentrate exceptionally versatile. Try it over ice with oat milk or blend with ice cream for an adult coffee shake. The clean finish pairs perfectly with morning pastries or afternoon pick-me-ups.

Caramel Pecan Cold Brew Concentrate

Just when you thought cold brew couldn’t get better, this caramel pecan version elevates your morning routine. Jolt your senses with rich coffee notes balanced by sweet, nutty undertones. Keep this concentrate ready for instant iced coffee perfection.

Ingredients

– 1 cup coarsely ground dark roast coffee beans (freshly ground for best flavor)
– 4 cups cold filtered water
– 1/2 cup chopped pecans (toasted for deeper flavor)
– 1/4 cup caramel sauce (thick, pourable consistency)
– 1/4 tsp fine sea salt (enhances caramel notes)

Instructions

1. Spread 1/2 cup chopped pecans in a single layer on a baking sheet.
2. Toast pecans at 350°F for 5-7 minutes until fragrant and lightly browned.
3. Combine 1 cup coarsely ground coffee and toasted pecans in a large jar.
4. Pour 4 cups cold filtered water over coffee-pecan mixture.
5. Stir gently with a wooden spoon to ensure all grounds are saturated.
6. Cover jar tightly and refrigerate for 18-24 hours for full extraction.
7. Place a fine-mesh strainer over a bowl and line with cheesecloth.
8. Slowly pour cold brew mixture through strainer to separate liquid.
9. Squeeze cheesecloth gently to extract all liquid without pressing solids.
10. Discard coffee grounds and pecans from cheesecloth.
11. Whisk 1/4 cup caramel sauce and 1/4 tsp fine sea salt into strained concentrate.
12. Stir until caramel is fully incorporated and no streaks remain.
13. Transfer finished concentrate to a clean glass bottle with airtight lid.
14. Store in refrigerator for up to 2 weeks.
15. For serving, mix 1 part concentrate with 2 parts water or milk over ice.
Rich and velvety with pronounced nutty aromas, this concentrate delivers smooth coffee without bitterness. The caramel sweetness lingers pleasantly without overwhelming the palate. Try it blended with vanilla ice cream for an affogato-style dessert or spike it with bourbon for an evening treat.

Lavender Honey Cold Brew Concentrate

Kickstart your mornings with this floral-infused coffee concentrate that requires minimal effort but delivers maximum refreshment. Keep this lavender honey cold brew concentrate chilled for instant iced coffee perfection whenever you need a cool caffeine fix.

Ingredients

• 1 cup coarsely ground coffee beans (medium roast works best)
• 4 cups cold filtered water
• 2 tbsp dried culinary lavender buds
• 1/2 cup honey (adjust sweetness to preference)
• Cheesecloth or fine mesh strainer (for filtering)
• Large glass jar or pitcher (at least 64 oz capacity)

Instructions

1. Combine 1 cup coarsely ground coffee beans and 2 tbsp dried culinary lavender buds in your large glass jar.
2. Pour 4 cups cold filtered water over the coffee and lavender mixture, ensuring all grounds are fully saturated.
3. Stir gently with a long spoon to incorporate all ingredients evenly.
4. Cover the jar tightly with a lid or plastic wrap to prevent any odors from affecting the flavor.
5. Place the jar in your refrigerator for exactly 18-24 hours for optimal extraction without bitterness.
6. Line a fine mesh strainer with cheesecloth and position it over a clean pitcher or bowl.
7. Slowly pour the cold brew mixture through the cheesecloth to filter out all coffee grounds and lavender buds.
8. Gently press down on the solids with the back of a spoon to extract every last drop of concentrate.
9. Add 1/2 cup honey to the filtered cold brew concentrate and whisk vigorously until fully dissolved.
10. Transfer the finished concentrate to a clean airtight container for storage.

Lavender’s subtle floral notes beautifully complement the smooth coffee base, while honey adds natural sweetness that won’t crystallize when chilled. Serve this concentrate over ice with equal parts water or milk for a perfectly balanced iced coffee, or try it with sparkling water for a refreshing coffee soda variation.

Spiced Maple Cold Brew Concentrate

This spiced maple cold brew concentrate transforms your morning routine with minimal effort. The rich coffee base gets elevated by warm spices and natural sweetness that develops during the steeping process. You’ll have a ready-to-drink concentrate that keeps for days in the refrigerator.

Ingredients

– 1 cup coarsely ground coffee beans (use a dark roast for bolder flavor)
– 4 cups cold filtered water
– 3 tablespoons pure maple syrup (grade A for lighter sweetness)
– 1 cinnamon stick
– 4 whole cloves
– 1/2 teaspoon vanilla extract (optional, for added depth)

Instructions

1. Combine coarsely ground coffee beans, cinnamon stick, and whole cloves in a large glass jar or pitcher.
2. Pour 4 cups of cold filtered water over the coffee and spices.
3. Stir in 3 tablespoons of maple syrup until fully dissolved.
4. Add 1/2 teaspoon vanilla extract if using for enhanced flavor complexity.
5. Cover the container tightly with a lid or plastic wrap.
6. Steep the mixture in the refrigerator for 18-24 hours for optimal flavor extraction.
7. Place a fine-mesh strainer lined with cheesecloth over a clean pitcher.
8. Slowly pour the steeped coffee mixture through the strainer to remove all grounds and spices.
9. Gently press the coffee grounds with the back of a spoon to extract remaining liquid without forcing sediment through.
10. Discard the spent coffee grounds and spices from the strainer.
11. Transfer the strained concentrate to a clean glass bottle or jar with an airtight seal.
12. Store the concentrate in the refrigerator for up to 2 weeks.
13. To serve, mix 1 part concentrate with 1 part water, milk, or ice.

What emerges is a smooth, deeply spiced concentrate with subtle maple sweetness that never turns bitter. The cinnamon and cloves create warming notes perfect for autumn mornings. Try it over ice with a splash of oat milk or use it as a base for coffee cocktails.

Chocolate Mint Cold Brew Concentrate

Whip up this refreshing chocolate mint cold brew concentrate for a decadent caffeine fix. It combines rich coffee with cool mint and subtle chocolate notes. Make it ahead for effortless morning iced coffees all week long.

Ingredients

– 1 cup coarsely ground coffee beans (use a dark roast for robust flavor)
– 4 cups cold filtered water
– 2 tbsp cocoa powder (unsweetened, for pure chocolate flavor)
– 1/4 cup fresh mint leaves (packed, or 2 tsp dried mint)
– 1/4 cup granulated sugar (adjust to preferred sweetness)

Instructions

1. Combine 1 cup coarsely ground coffee beans, 2 tbsp cocoa powder, and 1/4 cup fresh mint leaves in a large glass jar.
2. Pour 4 cups cold filtered water over the mixture, ensuring all grounds are fully saturated.
3. Stir gently with a long spoon to incorporate all ingredients evenly.
4. Seal the jar tightly with its lid.
5. Place the jar in the refrigerator for 18-24 hours for optimal extraction.
6. Remove the jar from the refrigerator after the steeping time.
7. Place a fine-mesh strainer over a large bowl or pitcher.
8. Line the strainer with a coffee filter or cheesecloth for clearer concentrate.
9. Slowly pour the cold brew mixture through the lined strainer.
10. Allow the liquid to drain completely, about 10-15 minutes.
11. Gently press the coffee grounds with the back of a spoon to extract remaining liquid.
12. Discard the used coffee grounds and mint leaves from the strainer.
13. Add 1/4 cup granulated sugar to the strained concentrate.
14. Whisk vigorously until the sugar is completely dissolved.
15. Transfer the finished concentrate to a clean glass bottle or jar.

Enjoy this smooth concentrate mixed with equal parts milk or water over ice. The texture stays silky without bitterness, while the mint-chocolate combo adds a dessert-like twist. Try it blended with vanilla ice cream for an adult coffee milkshake.

Pumpkin Spice Cold Brew Concentrate

Ready to upgrade your coffee routine? This pumpkin spice cold brew concentrate delivers autumn flavors in every sip. Make it once and enjoy it all week long.

Ingredients

– 1 cup coarsely ground coffee beans (medium or dark roast works best)
– 4 cups cold filtered water
– 2 tbsp pumpkin pie spice (adjust to taste)
– 1/4 cup maple syrup (or honey for alternative sweetener)
– 1 tsp vanilla extract (pure extract for best flavor)

Instructions

1. Combine coarsely ground coffee beans and pumpkin pie spice in a large jar.
2. Pour cold filtered water over the coffee-spice mixture.
3. Stir gently with a long spoon to ensure all grounds are saturated.
4. Seal the jar tightly and refrigerate for 18-24 hours for optimal extraction.
5. Place a fine-mesh strainer over a large bowl and line it with cheesecloth.
6. Slowly pour the cold brew mixture through the strainer to separate the grounds.
7. Squeeze the cheesecloth gently to extract all liquid without pressing too hard.
8. Add maple syrup and vanilla extract to the strained concentrate.
9. Whisk thoroughly until the sweetener is completely dissolved.
10. Transfer the finished concentrate to a clean airtight container.
When serving, dilute with equal parts water or milk over ice. The smooth, spice-forward flavor pairs perfectly with a splash of cream or oat milk. Try it over vanilla ice cream for an unexpected coffee float treat.

Orange Zest Cold Brew Concentrate

Make your morning routine brighter with this citrus-infused coffee concentrate. Orange zest adds a refreshing twist to cold brew that cuts through the bitterness. Keep it bottled in the fridge for instant iced coffee all week.

Ingredients

– 1 cup coarse ground coffee beans (use a dark roast for bolder flavor)
– 4 cups cold filtered water
– 2 large oranges (navel oranges work best for zest)
– Ice cubes for serving
– Cold water or milk for dilution (adjust to preferred strength)

Instructions

1. Wash and dry 2 large oranges thoroughly.
2. Use a microplane or fine grater to zest both oranges, avoiding the bitter white pith.
3. Combine 1 cup coarse ground coffee beans and all orange zest in a large jar or pitcher.
4. Pour 4 cups cold filtered water over the coffee-zest mixture.
5. Stir gently with a wooden spoon until all grounds are saturated.
6. Cover the container tightly with a lid or plastic wrap.
7. Steep at room temperature for 18 hours for optimal extraction.
8. Place a fine-mesh strainer over a clean pitcher or bowl.
9. Line the strainer with a coffee filter or cheesecloth.
10. Slowly pour the steeped coffee mixture through the filter to remove all grounds.
11. Discard the used coffee grounds and orange zest.
12. Transfer the strained concentrate to a clean glass bottle or jar.
13. Seal the container and refrigerate for up to 2 weeks.
14. Fill a glass with ice cubes for serving.
15. Pour ½ cup concentrate over the ice.
16. Add ½ cup cold water or milk to dilute.
17. Stir gently and serve immediately.

Fresh orange notes brighten the smooth, low-acidity cold brew with vibrant citrus aroma. The concentrate maintains its bright flavor for weeks when properly stored. Try mixing with tonic water for a sparkling coffee cocktail or blending with vanilla ice cream for an affogato twist.

Chai Spiced Cold Brew Concentrate

Zesty and aromatic, this chai spiced cold brew concentrate transforms your morning routine. Simply steep coarse coffee grounds with traditional chai spices overnight for maximum flavor extraction. The result is a smooth, low-acidity concentrate perfect for customizing to your taste.

Ingredients

– 1 cup coarse ground coffee (dark roast works best)
– 4 cups cold filtered water
– 2 cinnamon sticks (or 1 tbsp ground cinnamon)
– 8 whole green cardamom pods, lightly crushed
– 6 whole cloves
– 1 tbsp whole black peppercorns
– 1 star anise pod (optional for extra licorice notes)
– 1/2 cup milk of choice (for serving, adjust creaminess)
– 2 tbsp maple syrup (for serving, adjust sweetness)

Instructions

1. Combine coarse ground coffee, cinnamon sticks, crushed cardamom pods, cloves, black peppercorns, and star anise in a large glass jar.
2. Pour 4 cups cold filtered water over the coffee and spice mixture.
3. Stir gently with a wooden spoon to ensure all grounds are fully saturated.
4. Cover the jar tightly with a lid and refrigerate for 18-24 hours for optimal extraction.
5. Place a fine-mesh strainer lined with cheesecloth over a clean pitcher.
6. Slowly pour the cold brew mixture through the strainer to remove all solids.
7. Press down gently on the solids with the back of a spoon to extract remaining liquid.
8. Discard the spent coffee grounds and spices.
9. Store the concentrate in a sealed container in the refrigerator for up to 2 weeks.
10. To serve, combine 1 part concentrate with 1 part water or milk over ice.
11. Add maple syrup to taste and stir thoroughly before drinking.
Concentrated and deeply spiced, this cold brew delivers warm chai flavors with coffee’s bold intensity. The texture remains silky smooth without bitterness, perfect poured over ice with a cinnamon stick garnish. Try it blended with vanilla ice cream for an indulgent coffee shake variation.

Salted Caramel Cold Brew Concentrate

You know that afternoon slump when only something sweet and caffeinated will do? This salted caramel cold brew concentrate delivers both with minimal effort. Just mix with milk or water over ice for an instant pick-me-up.

Ingredients

• 1 cup coarsely ground coffee beans (medium or dark roast works best)
• 4 cups cold filtered water
• 1/4 cup granulated sugar
• 2 tbsp heavy cream
• 1/2 tsp flaky sea salt (adjust to preference)
• 1 tsp vanilla extract

Instructions

1. Combine 1 cup coarsely ground coffee beans and 4 cups cold filtered 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 18-24 hours for optimal extraction.
4. Place a fine-mesh strainer lined with cheesecloth over a clean bowl.
5. Slowly pour the coffee mixture through the strainer to separate the concentrate from grounds.
6. Press gently on the grounds with a spoon to extract remaining liquid, then discard solids.
7. Heat 1/4 cup granulated sugar in a small saucepan over medium heat for 4-5 minutes until melted and amber-colored.
8. Immediately remove the caramel from heat and carefully whisk in 2 tbsp heavy cream until smooth.
9. Stir in 1/2 tsp flaky sea salt and 1 tsp vanilla extract until fully incorporated.
10. Let the caramel sauce cool to room temperature, about 15 minutes.
11. Combine the cold brew concentrate and caramel sauce in a clean bottle or jar.
12. Shake vigorously for 30 seconds until fully emulsified.

Notably smooth and less acidic than hot-brewed coffee, this concentrate carries deep caramel notes with a subtle salty finish. Try it layered with oat milk and ice for a homemade coffee shop experience, or blend with ice cream for an adult milkshake. The concentrate keeps its balanced flavor for up to two weeks when refrigerated.

Toasted Marshmallow Cold Brew Concentrate

Whip up this creamy coffee concentrate that transforms your morning routine. Toasted marshmallow flavor meets smooth cold brew in a surprisingly simple homemade version. Keep it bottled for instant iced coffee all week long.

Ingredients

– 1 cup coarse ground coffee beans (dark roast works best)
– 4 cups cold filtered water
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 tsp vanilla extract
– 1/4 tsp marshmallow flavor extract (or substitute with additional vanilla)
– Pinch of sea salt (enhances sweetness)

Instructions

1. Combine 1 cup coarse ground coffee beans and 4 cups cold filtered 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 18-24 hours for optimal extraction.
4. Place a fine-mesh strainer lined with cheesecloth over a clean bowl.
5. Pour the cold brew mixture through the strainer to separate grounds from liquid.
6. Press gently on the coffee grounds with a spoon to extract remaining liquid.
7. Discard the used coffee grounds and rinse the strainer.
8. Combine 1/2 cup granulated sugar and 1/4 cup water in a small saucepan.
9. Heat over medium heat until sugar dissolves completely, about 2-3 minutes.
10. Continue heating until mixture reaches 240°F on a candy thermometer for toasted flavor.
11. Remove saucepan from heat and immediately stir in 1 tsp vanilla extract.
12. Add 1/4 tsp marshmallow flavor extract and pinch of sea salt, stirring until fully incorporated.
13. Pour the warm syrup into the strained cold brew concentrate and whisk thoroughly.
14. Transfer the finished concentrate to a clean glass bottle or jar.
15. Refrigerate for at least 2 hours before serving to allow flavors to meld. Velvety smooth with caramelized sweetness, this concentrate delivers rich coffee flavor without bitterness. Try it over ice with milk or shake with oat milk for a decadent coffee shop-style drink. The toasted marshmallow syrup creates tiny flavor crystals that dissolve beautifully in cold liquid.

Raspberry Vanilla Cold Brew Concentrate

Forget complicated coffee shop runs. This raspberry vanilla cold brew concentrate delivers bold flavor with minimal effort. Fresh raspberries and vanilla create a naturally sweet, aromatic base that transforms ordinary cold brew.

Ingredients

– 1 cup coarsely ground coffee beans (medium roast works best)
– 4 cups cold filtered water
– 1 cup fresh raspberries (frozen work too)
– 1 vanilla bean, split lengthwise (or 2 tsp vanilla extract)
– Ice for serving
– Milk or cream of choice (optional, for serving)

Instructions

1. Combine coarsely ground coffee beans and fresh raspberries in a large glass jar.
2. Split the vanilla bean lengthwise and scrape out the seeds using the back of your knife.
3. Add both vanilla bean seeds and the empty pod to the jar with coffee and raspberries.
4. Pour 4 cups of cold filtered water over the mixture, ensuring all grounds are fully saturated.
5. Stir gently with a long spoon to incorporate all ingredients without creating foam.
6. Cover the jar tightly with a lid and refrigerate for 18-24 hours for optimal extraction.
7. Place a fine-mesh strainer over a large bowl and line it with cheesecloth for clearer concentrate.
8. Slowly pour the cold brew mixture through the strainer to separate the liquid from solids.
9. Gently press the coffee grounds and raspberry pulp with the back of a spoon to extract remaining liquid.
10. Discard the strained solids and transfer the concentrate to a clean glass bottle.
11. Store the concentrate in the refrigerator for up to 2 weeks.
12. To serve, fill a glass with ice and combine equal parts concentrate and water or milk.

Never settle for bland cold brew again. The concentrate boasts a velvety texture with bright raspberry notes that cut through the coffee’s richness. Try it over vanilla ice cream for an affogato twist or mix with sparkling water for a fizzy afternoon pick-me-up.

Almond Biscotti Cold Brew Concentrate

Unlock your morning routine with this almond biscotti cold brew concentrate that delivers rich coffee flavor with subtle nutty sweetness. Using whole coffee beans ensures maximum flavor extraction during the extended steeping process. This concentrate keeps for up to two weeks refrigerated, making it perfect for busy schedules.

Ingredients

– 1 cup whole coffee beans (medium roast works best)
– 4 cups filtered water (cold)
– 1/4 cup raw almonds (toasted)
– 1/4 cup brown sugar (packed, adjust sweetness)
– 1 tsp almond extract (pure, not imitation)
– 1/4 tsp salt (fine sea salt)

Instructions

1. Preheat your oven to 350°F.
2. Spread raw almonds in a single layer on a baking sheet.
3. Toast almonds for 8-10 minutes until fragrant and lightly golden.
4. Cool almonds completely on the baking sheet, about 15 minutes.
5. Coarsely chop cooled almonds using a sharp knife.
6. Combine whole coffee beans and chopped toasted almonds in a large glass jar.
7. Pour 4 cups cold filtered water over the coffee bean-almond mixture.
8. Stir in brown sugar until completely dissolved.
9. Add almond extract and salt to the mixture.
10. Seal the jar tightly with a lid.
11. Refrigerate the mixture for 18-24 hours for full flavor extraction.
12. Strain the concentrate through a fine-mesh sieve into a clean container.
13. Press gently on the solids with the back of a spoon to extract all liquid.
14. Discard the spent coffee grounds and almond pieces.
15. Store the finished concentrate in an airtight container in the refrigerator.
Making this concentrate creates a smooth, nutty coffee base with subtle caramel notes from the brown sugar. The texture remains clean and sediment-free when properly strained. Mix one part concentrate with two parts water or milk over ice for the perfect morning pick-me-up.

Irish Cream Cold Brew Concentrate

Ready to upgrade your morning coffee routine? This Irish Cream Cold Brew Concentrate delivers smooth, creamy flavor without the alcohol. Make it once and enjoy it all week long.

Ingredients

– 1 cup coarsely ground coffee beans (medium roast works best)
– 4 cups cold filtered water
– 1/2 cup sweetened condensed milk (adjust sweetness to preference)
– 1 tsp vanilla extract (pure extract for best flavor)
– 1/2 tsp almond extract (optional, adds nutty notes)
– 1/4 tsp cocoa powder (unsweetened, for depth)
– Pinch of sea salt (enhances all flavors)

Instructions

1. Combine 1 cup coarsely ground coffee beans and 4 cups cold filtered 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 18-24 hours for optimal extraction.
4. Place a fine-mesh strainer lined with cheesecloth over a clean bowl.
5. Slowly pour the coffee mixture through the strainer to separate grounds from liquid.
6. Press remaining liquid from the coffee grounds using the back of a spoon.
7. Discard the used coffee grounds and rinse the original jar.
8. Pour the strained cold brew concentrate back into the clean jar.
9. Add 1/2 cup sweetened condensed milk to the cold brew concentrate.
10. Whisk vigorously until the condensed milk is fully incorporated and no streaks remain.
11. Stir in 1 tsp vanilla extract and 1/2 tsp almond extract if using.
12. Add 1/4 tsp cocoa powder and a pinch of sea salt to the mixture.
13. Whisk again until all ingredients are completely blended and smooth.
14. Taste and adjust sweetness by adding more condensed milk if desired.
15. Store the finished concentrate in an airtight container in the refrigerator. Now you’ve got a velvety, rich concentrate with deep coffee notes and creamy sweetness. Not just for mornings—try it poured over ice cream or blended into milkshakes for an instant dessert upgrade.

Peppermint Mocha Cold Brew Concentrate

A rich, chocolate-infused cold brew gets a festive twist with peppermint. This concentrate saves time and money compared to coffee shop versions. Make it once, enjoy peppermint mochas all week long.

Ingredients

– 1 cup coarsely ground dark roast coffee beans (for stronger flavor)
– 4 cups cold filtered water
– 1/4 cup unsweetened cocoa powder (Dutch-process preferred)
– 1/4 cup granulated sugar (adjust for sweetness preference)
– 1 tsp peppermint extract (use pure, not imitation)
– 1 cup whole milk or creamer (for serving, dairy-free alternatives work)

Instructions

1. Combine 1 cup coarsely ground dark roast coffee beans and 4 cups cold filtered water in a large jar.
2. Stir in 1/4 cup unsweetened cocoa powder until no dry clumps remain.
3. Add 1/4 cup granulated sugar and stir thoroughly to dissolve.
4. Seal the jar tightly and refrigerate for 18-24 hours for full extraction.
5. Place a fine-mesh strainer lined with cheesecloth over a clean pitcher.
6. Slowly pour the cold brew mixture through the strainer to remove grounds.
7. Squeeze the cheesecloth gently to extract all liquid without pressing solids through.
8. Stir 1 tsp peppermint extract into the strained concentrate until fully incorporated.
9. Store the concentrate in an airtight container in the refrigerator for up to 2 weeks.
10. For serving, mix 1/2 cup concentrate with 1 cup whole milk or creamer over ice. Velvety and refreshing, this concentrate delivers bold coffee flavor with cool peppermint finish. Try it blended with ice cream for an adult milkshake or layered with whipped cream for an elegant presentation.

Tahitian Vanilla Cold Brew Concentrate

Unlock smooth, aromatic coffee with minimal effort. This concentrate delivers rich flavor without bitterness, perfect for busy mornings. Just steep, strain, and enjoy chilled coffee anytime.

Ingredients

– 1 cup coarsely ground coffee beans (use a coarse grind to prevent sediment)
– 4 cups cold filtered water (filtered water enhances flavor clarity)
– 2 Tahitian vanilla beans, split lengthwise (or 2 tsp vanilla bean paste for convenience)
– 1 quart glass jar with lid (any airtight container works)

Instructions

1. Place coarsely ground coffee into a clean 1-quart glass jar.
2. Split 2 Tahitian vanilla beans lengthwise using a sharp paring knife.
3. Scrape vanilla bean seeds into the jar with the coffee grounds using the back of your knife.
4. Add the empty vanilla bean pods to the jar for extra infusion flavor.
5. Pour 4 cups cold filtered water slowly over the coffee and vanilla mixture.
6. Stir gently with a long spoon until all coffee grounds are fully saturated, about 30 seconds.
7. Seal the jar tightly with its lid.
8. Refrigerate the jar for 18 hours at 40°F for optimal extraction without bitterness.
9. Line a fine-mesh strainer with a coffee filter or cheesecloth.
10. Position the strainer over a large bowl or measuring pitcher.
11. Slowly pour the steeped coffee mixture through the strainer to separate the concentrate from grounds.
12. Press gently on the grounds with a spoon to extract remaining liquid without squeezing, which can cause bitterness.
13. Discard the used coffee grounds and vanilla bean pods.
14. Transfer the strained concentrate back into the clean jar.
15. Store the sealed jar in the refrigerator for up to 2 weeks.
16. To serve, mix 1 part concentrate with 1 part water, milk, or ice.
Luxuriously smooth with floral vanilla notes that mellow the coffee’s edge. The concentrate stays crystal-clear without cloudiness, ideal for pouring over ice without dilution. Try it with oat milk for a creamy vegan latte or spike it with bourbon for an evening cocktail.

Conclusion

Overwhelmed with options? This collection proves cold brew concentrate is wonderfully versatile—from classic to creative. We hope you found inspiration to shake up your coffee routine! Try a recipe (or three), then drop a comment with your favorite. Loved this roundup? Share it with fellow coffee lovers on Pinterest. Happy brewing!