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Café-Style Vanilla Cold Brew

A silky, deeply flavorful vanilla cold brew that tastes like a $7 café order, made with a simple homemade vanilla syrup and a 24-hour steep.
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Prep Time 5 minutes
Cook Time 1 day
Total Time 1 day 5 minutes
Servings: 4
Course: Beverage
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup coarsely ground coffee medium-coarse grind
  • 4 cups cold filtered water
  • 1 vanilla bean or 2 teaspoons vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup water for syrup
  • Ice cubes
  • Optional: milk or cream of choice

Equipment

  • Large jar or pitcher
  • fine-mesh strainer or cheesecloth
  • spoon
  • measuring cups and spoons

Method
 

  1. In a large jar, combine the coarsely ground coffee and 4 cups cold water. Stir gently to saturate all grounds.
  2. If using a vanilla bean, split it lengthwise and scrape the seeds into the coffee mixture; add the pod too. Cover and refrigerate for 24 hours.
  3. After 24 hours, line a fine-mesh strainer with cheesecloth or a clean kitchen towel. Pour the cold brew through, letting it drip slowly. Do not press or squeeze the grounds — that releases bitter compounds. Discard the grounds.
  4. While the cold brew strains, make the vanilla syrup: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. If you didn't use a vanilla bean earlier, add 2 teaspoons vanilla extract now. Heat over medium, stirring until sugar dissolves. Remove from heat and let cool completely.
  5. To serve, fill a tall glass with ice. Pour in cold brew concentrate until about 1/3 full. Add 1-2 tablespoons vanilla syrup (adjust to taste). Top with cold water or milk, leaving room for ice. Stir well.
  6. Taste and adjust sweetness. For a creamier version, use whole milk or a splash of heavy cream.

Notes

Store leftover cold brew concentrate in the fridge for up to 2 weeks. The vanilla syrup keeps for 1 month in a sealed container. For a stronger vanilla flavor, let the syrup sit with the vanilla bean pod for 2 hours before removing.