Love vanilla lattes? This vanilla bean cold brew brings that same indulgence but cooler and smoother. Learn how to create it at home with a few simple ingredients. Save this pin to try the recipe today.
The Cold Brew
What you end up with is a cold coffee that’s smooth and rich, minus the harsh bitterness you sometimes get from hot brewing. There’s a light vanilla aroma and a finish that’s just sweet enough.
Equipment
You don’t need much to get started. A French press is great, but honestly, a big mason jar and a fine mesh strainer do the trick too.
Grab a measuring cup and spoon for accuracy. Cheesecloth or coffee filters will help you get rid of those tiny coffee bits. Pour it into whatever glass or pitcher you’ve got around.
If you’re into precision, a kitchen scale is handy for dialing in your coffee-to-water ratio. And if you like your cold brew a little creamy and want to froth some milk, a small whisk or a handheld frother is nice—but definitely optional.
Ingredients
Here’s the lineup for classic Vanilla Bean Cold Brew:
- 1 cup coarsely ground medium or dark roast coffee
- 4 cups cold, filtered water
- 1 whole vanilla bean (or 2 teaspoons vanilla extract)
- 1–3 tablespoons sugar or sweetener (optional)
- 1/2 cup milk, half-and-half, or plant-based milk (to taste)
- Ice cubes for serving
Fresh, quality coffee beans and real vanilla make a difference. Tweak the sweetness and milk to match your vibe.
Instructions
- Scoop 1 cup ground coffee into your French press or jar.
- Split the vanilla bean and scrape out the seeds; toss seeds and pod in with the coffee.
- Pour in 4 cups cold water. Give it a good stir.
- Cover it up and let it brew in the fridge for 12 to 20 hours.
- When it’s ready, strain the coffee using a fine mesh strainer, cheesecloth, or a coffee filter.
- Pitch the grounds and vanilla pod.
- Fill a glass with ice, pour the cold brew concentrate about halfway up.
- Add milk and sweetener to taste. Stir and sip.
Tasting Notes
This cold brew has a mellow vibe. You’ll notice it’s low on acidity, with a creamy feel that’s easy to drink. The vanilla is subtle—it doesn’t take over, just hangs out with the coffee’s nutty or chocolatey notes.
It smells inviting, a little sweet from the vanilla. Each sip is smooth, not sharp or bitter. The finish sticks around for a bit, but it’s never overpowering.
How strong the flavor gets depends on your coffee beans and how long you let it brew. Go longer for bolder taste, but watch out—it can get a little intense if you push it too far. Getting that balance right is part of the fun, honestly.
Quick Pro Tips
Go for coarse coffee grounds—finer ones just make things murky and kind of dull. Filtered water? Yeah, it actually does help with flavor and clarity.
When you’re working with vanilla beans, split and scrape them to really get that aroma going. Give everything a good stir before tucking it in the fridge so the grounds actually soak.
Try the concentrate on its own before you go wild with milk or sweetener. Play around with how much you dilute it until it hits your sweet spot. If you’re using vanilla extract instead of the real thing, wait until after brewing to toss it in so the flavor doesn’t disappear.
Leftover cold brew keeps in a sealed jar for about a week—if it lasts that long. Always pour it over ice, trust me, it just tastes way better that way.
