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Smooth Caramel Cold Brew

A smooth, low-acid cold brew concentrate infused with homemade caramel syrup. Batch it once and enjoy iced caramel coffee all week.
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Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings: 8
Course: Beverage
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup coarsely ground coffee medium-coarse, like sea salt, 4 cups cold filtered water, 1 cup granulated sugar, 1/2 cup water (for syrup), 1/2 teaspoon vanilla extract, pinch of sea salt, milk or cream of choice (to serve)

Equipment

  • Large glass jar or pitcher
  • fine-mesh strainer
  • cheesecloth or nut milk bag
  • small saucepan
  • whisk
  • airtight bottle or jar for storage

Method
 

  1. Combine coffee grounds and 4 cups cold water in a large jar. Stir gently. Cover and let steep at room temperature for 12 hours. Do not refrigerate during steeping; cold slows extraction. 2. After 12 hours, line a fine-mesh strainer with cheesecloth or use a nut milk bag. Strain the concentrate into a clean jar. Press gently on the grounds; do not squeeze hard or you'll release bitter fines. 3. For the caramel syrup: in a small saucepan, combine sugar and 1/2 cup water. Heat over medium, swirling occasionally, until sugar dissolves. Stop stirring once it boils. Watch for a deep amber color—about 6-8 minutes. Remove from heat immediately. Carefully whisk in vanilla and salt (it will bubble up). Let cool. 4. To serve: fill a glass with ice. Add 1/2 cup cold brew concentrate and 1-2 tablespoons caramel syrup. Top with milk or cream. Stir and taste. Adjust sweetness. 5. Store cold brew concentrate and caramel syrup separately in the fridge for up to one week.

Notes

The caramel syrup will thicken as it cools. If too thick to pour, warm the bottle in a bowl of hot water for a minute. For a dairy-free version, use oat milk—it adds a natural sweetness that pairs well. Caffeine content varies; start with a smaller serving if you're sensitive.