Best 20 Cold Coffee Recipes

COLD-BREWED COFFEE

Steps:

• Put coffee grounds in a large container. Slowly pour water over the grounds.
• Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours.
• Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.

COLD-BREW COFFEE

Steps:

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

COLD BREW COFFEE ICE CREAM

Steps:

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

COLD BREW ICED COFFEE

Steps:

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

TOASTED COCONUT COLD-BREW ICED COFFEE

Steps:

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

COCONUT COLD BREW COFFEE

Steps:

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

DIY COLD-BREW COFFEE

Steps:

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

COLD BREWED ICED COFFEE

Steps:

• Place coffee beans in a French press or large measuring cup; pour in 2 cups water. Let coffee steep, 8 hours to overnight.
• Combine remaining 2 cups water and sugar in a saucepan; bring to a boil. Simmer until sugar dissolves, 3 to 5 minutes. Pour syrup into a container and transfer to the refrigerator.
• Strain coffee using the French press plunger or through a coffee filter in a fine-mesh strainer. Pour 1/2 cup coffee into a glass of ice; sweeten with simple syrup.

COLD-BREWED ICED COFFEE

Steps:

• In a jar with a tight fitting lid combine coffee grounds and 4 1/2 cups cold water. Cover and shake well. Set aside at room temperature at least 12 hours.
• Strain the coffee twice through sieve lined with a coffee filter or cheesecloth. Pour the strained coffee into a large pitcher. Add the remaining 4 1/2 cups cold water. Serve with sweetened condensed milk or sugar and regular milk.
• Note: Make one batch to use for ice cubes. Freeze the coffee in ice cube trays and serve iced coffee with frozen coffee cubes so it doesn't get watered down.

COLD BREWED COFFEE

Steps:

• Pour coffee grounds of your choice into a pitcher. Pour in water and stir with a spoon. Let mixture steep at room temperature for at least 12 hours and up to 24 hours.
• Line a fine-mesh strainer with a coffee filter and place over a medium bowl. Slowly pour coffee mixture through the filter. Do not force it through. Discard grounds and rinse out pitcher.
• Pour filtered coffee concentrate back into the clean pitcher. Place in the refrigerator.
• Boil water and sugar together until sugar is completely dissolved. Cool simple syrup and transfer to an airtight container. Store in the refrigerator for up to 2 weeks.
• Pour 3 ounces of coffee concentrate into a Mason jar or cup. Top with 3 ounces water. Add desired amount of simple syrup and ice.

COLD-BREW ICED COFFEE CONCENTRATE

Steps:

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

AFFOGATO WITH COLD-BREWED COFFEE

Steps:

• Whisk together ground coffee and cold water in a small bowl. Cover with plastic wrap and set aside for 12 hours. Whisk, then strain through a funnel lined with a moistened paper towel into a bowl.
• Place ice cream scoops in 2 coffee or espresso cups. Pour 1/4 to 1/2 cup cold coffee over the top of each. Garnish with shaved dark chocolate.

CINNAMON TOAST CRUNCH® COLD BREW COFFEE

Steps:

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

VEGAN PUMPKIN CREAM COLD BREW COFFEE

Steps:

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

COLD-BREWED ICED COFFEE

Steps:

• In a jar, stir together coffee and 1 1/2 cups cold water. Cover and let rest at room temperature overnight or 12 hours
• Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

COLD SIBERIAN OR DUTCH COFFEE

Steps:

• Put ice cubes into tall chilled glass.
• Add coffee, Kahlua, Vandermint liquer, Vodka and cream.
• Stir and top with whipped cream.
• Drizzle the remaining Kahlua over the whipped cream and enjoy.

COLD-BREW ICED COFFEE CONCENTRATE

Steps:

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

COLD SIBERIAN OR DUTCH COFFEE

Steps:

• 1. Put ice cubes into tall chilled glass.
• 2. Add coffee, Kahlua, Vandermint liquer, Vodka and cream.
• 3. Stir and top with whipped cream.
• 4. Drizzle the remaining Kahlua over the whipped cream and enjoy.

HOW TO MAKE COLD-BREWED ICED COFFEE CONCENTRATE

Steps:

• Add the grounds and the water to a 40-ounce or larger jar or pitcher with airtight lid. Stir. Put the lid on and put the jar/pitcher somewhere out of the way on your kitchen counter, out of direct sunlight.
• Let it sit for at least 6 hours, up to 12.
• Line a fine-mesh sieve with a couple of layers of cheesecloth and set it over a bowl. Pour the water and grounds over the strainer and discard grounds.
• Pour the iced coffee concentrate into an airtight jar or pitcher and store in the refrigerator until ready to use. It will keep for up to one week.
• To make iced coffee, fill a glass with ice and add 1/2 cup coffee concentrate and 1/2 cup water. Add cream/sweetener as desired and serve.

STONE COLD COFFEE

Steps:

• Combine ingredients by folding into ice cream with a wire wisk.
• Pour into parfait glasses and freeze.
• Stir several times while freezing, or the liquid will sink to the bottom of the glass.
• Serve with a dollop of whipped cream and sprinkle with toasted almonds.