This recipe takes the guesswork out of making spiced cold brew at home. With a few simple steps, you’ll combine bold coffee, fragrant cinnamon, and pure honey for a drink that’s smooth, subtly sweet, and perfect any time of day.
How to Make Cinnamon-Honey Cold Brew Coffee
It’s a blend of sweet, spicy, and mellow, all in one glass. If you’ve got the right tools and a few minutes, you’re set to whip this up at home.
Equipment
Nothing fancy required. A cold brew coffee maker, a big mason jar, or even a French press will do the trick.
Grab a fine mesh strainer or some cheesecloth for filtering out the grounds.
Don’t forget a mixing spoon and a measuring cup. If you’re going for that honey-cinnamon syrup (which, honestly, is worth it), you’ll want a small saucepan too.
Store the finished brew in a glass jar or bottle—keeps it tasting fresh. And of course, you’ll want a nice glass for serving it over ice.
Ingredients
For a batch that serves two or three, here’s what you’ll need:
- 1 cup coarsely ground coffee beans
- 3.5 cups cold, filtered water
- 2 tablespoons honey
- ½ teaspoon ground cinnamon, or 1 cinnamon stick
- ½ cup milk or milk alternative (optional)
- Ice cubes
Optional syrup:
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- 2 tablespoons water
Instructions
Here’s how to pull it all together:
- Mix 1 cup coffee grounds with 3.5 cups cold water in your jar or French press.
- Give it a good stir to get all the grounds wet.
- Toss in ½ teaspoon ground cinnamon or a cinnamon stick.
- Cover and let it chill in the fridge for 12-18 hours.
- Strain everything through a fine mesh strainer or cheesecloth into a clean jar.
For the syrup:
- Warm 2 tablespoons honey, ½ teaspoon cinnamon, and 2 tablespoons water in a small saucepan.
- Stir until it’s all dissolved, then let it cool off.
- Sweeten your cold brew with the syrup and give it a stir.
- Pour over ice, add milk if you’re into that, and you’re done.
Tasting Notes
The result? Smooth, lightly sweet, and just the right touch of spice. Honey brings in sweetness but doesn’t bulldoze the coffee.
Cinnamon gives a nice warmth—ground for a punch, stick for something gentler.
You’ll notice layers: sweet, spicy, roasty. Cold brew keeps things low-acid and mellow, even with the extras.
And honestly, honey and cinnamon just play so well with those chocolatey, nutty coffee notes.
Quick Pro Tips
Letting the coffee steep for at least 12 hours really brings out those deeper flavors—don’t rush it. Some folks go even longer, but 12 is a solid start.
Filtered water keeps things crisp. And honestly, go for a coarse grind or you’ll end up with a sludgy mess—no one wants that.
Whip up the honey-cinnamon syrup in advance if you can. Add honey slowly; it’s shockingly easy to go overboard and drown out everything else.
Stash your cold brew in the fridge, and aim to use it within a week—maybe 5 to 7 days tops. Pile on the ice when you serve; it’s just better that way.
