Almond milk brings a nutty creaminess to cold brew that feels light but indulgent. This recipe shows you step by step how to create a chilled, dairy-free coffee that’s smooth, flavorful, and perfect for sipping all day long
How to Make Almond Milk Cold Brew Coffee
There’s a sweet spot where rich, smooth coffee hangs out with the light, subtle creaminess of almond milk. Getting there means paying attention to your method and what goes into the pitcher.
Equipment
You don’t need a fancy setup—just a few basics. A big jar or pitcher works for steeping (glass is nice, but food-safe plastic does the job). If you have a decent coffee grinder, use it for a consistent grind.
Filtering’s important, so grab a fine-mesh strainer or a nut milk bag. A scale is handy for getting the proportions right, though you can eyeball it in a pinch. Glass tumblers or mason jars are nice for serving, and measuring cups make life easier when you’re mixing everything together.
- Coffee grinder – for grinding beans fresh before brewing
- Jar or pitcher (1L+) – to steep your cold brew concentrate
- Fine‑mesh strainer or filter bag – to remove coffee grounds after steeping
- Digital scale – to measure coffee and water accurately
- Measuring cups and spoons – to combine and portion liquids easily
Ingredients
Start with good coffee—coarse grind is best for cold brew. Filtered, cold water makes a difference in clarity and taste. Almond milk? Go for unsweetened unless you’ve got a sweet tooth.
Optional extras: vanilla, simple syrup, or even a pinch of salt if you’re feeling adventurous. That last one sounds odd but can smooth things out.
You Will Need:
- 80g (about 8 tbsp) coarsely ground coffee
- 800ml cold filtered water
- 240ml almond milk (unsweetened recommended)
- Ice cubes
- Optional: 1-2 tsp simple syrup, pinch of salt, ½ tsp vanilla extract
Instructions
Here’s the rundown for making it at home:
- Dump 80g coarsely ground coffee into a large jar or pitcher.
- Pour 800ml cold filtered water over the grounds. Try to get everything evenly soaked.
- Give it a gentle stir so no dry bits remain.
- Cover and let it steep at room temp for 12-18 hours. Overnight is easiest.
- Strain using a fine-mesh strainer or nut milk bag. Toss the grounds.
- Fill your glass with ice.
- Pour about ⅔ cup (160ml) cold brew concentrate over the ice.
- Top with 60-80ml almond milk—go by taste.
- Add simple syrup or vanilla if you want it sweeter, then stir.
Tasting Notes
The result? A smooth, mellow drink—less acidic than hot coffee, with a gentle creaminess and a subtle nutty undertone. It’s clean, refreshing, and doesn’t weigh you down.
Homemade cold brew has a freshness you just don’t get from the store. You’re in charge of how strong or sweet it gets, and the right almond milk mixes in without weird separation. Drink it straight, or tweak it until it’s just right for you.
Quick Pro Tips
Honestly, you’ll get the best flavor if you grind your coffee beans right before brewing—try a medium roast or one that’s roasted specifically for cold brew. Filtered water makes a noticeable difference in clarity, too. Play with the almond milk amount until it hits your sweet spot for creaminess.
Craving a richer texture? Go for a barista-style almond milk. A quick blend can give your drink a nice frothy cap. Don’t be afraid to experiment with a dash of syrup or a sprinkle of spice—why not? Give your cold brew a good shake before you pour, since it tends to settle. It’ll keep in the fridge for a few days, no problem.
