Cinnamon cold brew brings café-quality flavor without the hefty price tag. Learn how to infuse your coffee with this aromatic spice and enjoy a new morning ritual. Bookmark the recipe to start brewing.
The Cold Brew
Making this at home means you get to tweak everything—strength, sweetness, even how much cinnamon you want. You just need a few basics to get started.
Equipment
No need to go on a shopping spree for gear. Most people have what’s needed lying around:
- Large jar or pitcher (at least 1 quart/liter)
- Coffee grinder (if you’re using whole beans)
- Measuring cups and spoons
- Fine mesh strainer or cheesecloth
- Mixing spoon
Honestly, a jar with a decent lid is perfect for steeping. A fine mesh strainer makes cleanup easier, and if you want it super smooth, double up with cheesecloth. Grinding your own beans? That’s always better, but pre-ground works in a pinch. If you like being precise, a kitchen scale helps. And hey, reusable straws are nice for sipping.
Ingredients
This recipe keeps things simple. Just a handful of ingredients, but the details matter.
- Coarsely ground coffee beans: 1 cup (about 85g)
- Cold, filtered water: 4 cups (950 ml)
- Ground cinnamon: 1 teaspoon
- Optional: sweetener (2 tablespoons maple syrup, honey, or simple syrup)
- Optional: milk or plant-based milk for serving
- Ice cubes
Medium or dark roast beans really shine here, giving you a deeper flavor. Adjust the cinnamon if you want more or less spice. Sweetener is totally up to you—sometimes it’s perfect without, sometimes you want that extra richness. Milk (or a plant-based version) softens the edges if you’re into that.
Instructions
This isn’t a fast process, but it’s mostly hands-off. Here’s how it goes:
- Combine the ground coffee and cinnamon in your jar or pitcher.
- Pour in the cold, filtered water.
- Give it a good stir to mix everything together.
- Seal it up and stick it in the fridge.
- Let it steep for 12 to 18 hours—overnight works well.
- Once it’s ready, strain through a fine mesh strainer or cheesecloth into a clean container.
- Toss the grounds.
- To serve, fill a glass with ice.
- Pour the cold brew concentrate over the ice.
- Add sweetener and milk if you want.
- Stir and sip.
If it’s too strong, just add a splash of water or extra milk. Leftovers keep in the fridge for about a week, so you can make a batch and enjoy it over a few days.
Tasting Notes
The result? You get that mellow, rounded coffee flavor with a little spicy lift from the cinnamon. If you use dark roast beans, there’s this hint of chocolate or caramel in the background. The cold steeping really cuts the acidity, making it super smooth.
Milk brings out the spice and makes it creamy—kind of like a dessert, especially if you add a touch of sweetener. It’s best served over ice, obviously, so it stays cool and refreshing. Tweak the cinnamon and sweetness until it’s just right for you. Isn’t that the point of making it at home, anyway?
Quick Pro Tips
- Go for coarsely ground beans—fine grounds tend to make things bitter fast.
- Seriously, grind your beans right before you brew. It’s worth the tiny bit of extra effort.
- Filtered water makes a difference, especially if your tap water tastes a little weird.
- Let it steep in the fridge. Room temp just doesn’t cut it, and honestly, it’s safer.
- Strain slowly; otherwise, you’ll end up with that gritty sludge at the bottom of your glass.
- Toss the cinnamon in with the coffee grounds, not after, so the flavor actually gets in there.
- Give it a sip before dumping in the sweetener. You might not even need any—cinnamon’s got its own thing going on.
- Clean your gear well. Old coffee funk is not the secret ingredient you want.
If you’re feeling adventurous, try a pinch of nutmeg or just drop a cinnamon stick into the mix while it steeps. Too strong? Cut back on the cinnamon next time. Want more of a punch? Add a little extra. Oh, and don’t skimp on the ice—this stuff is meant to be cold and super refreshing.
