We’re caffeine spoiled, I can admit it. When it comes to coffee and tea, Andrew and I have a Keurig, 3 french presses, a Toddy cold brew, a regular coffee pot and a number of different tea makers. We also have 8 or 9 coffee/tea shops within walking distance, in case any of the above just won’t do.
Even with 1 billion options at our fingertips, 9 times out of 10, we both want cold brew coffee (which tells me we can probably donate the majority of our coffee contraptions…). The flavor is subtle and smooth (if you’re used to iced coffee, this is in a whole other non-bitter and delicious league).
Despite the fact that making cold brew requires 24 hours of resting time, it’s definitely cheaper than stopping at Starbucks every morning, and the recipe below makes 12 servings, so once you make it, your morning coffee routine will only take seconds.
The cold brew is delicious as-is, with cream and sugar, or whichever way you take it. Back in the day when I was a barista, I became obsessed with mint syrup in all of my coffee drinks. So after stumbling upon this recipe to make my own, I knew it would be a great pairing with our go-to cold brew. The mint flavor isn’t as assertive as the peppermint syrup you’d find at a coffee shop, and the addition of vanilla bean rounds out the taste making this my new morning obsession.
To make the cold brew, (this recipe was graciously provided by Andrew, who is the cold brew aficionado in our house 😉 ) if using whole beans (which I definitely recommend, if you have a coffee grinder), grind 1 2/3 cups (or about 27 tablespoons) coffee.
In a vessel large enough to hold 12 cups of water, plus the beans (we have the Toddy cold brew container – but you don’t need it to make this!), add in 1/2 cup of coffee beans and 4 cups of water. Stir to wet the grounds.
Add another 1/2 cup of beans and 4 cups of water, and stir again.
Add in the final 2/3 cup of coffee, and stir with the water, allowing the grounds to become saturated (not floating at the top). Wait about 5 minutes, and add in the final 4 cups of water.
Let sit for 24 hours in the fridge (I know it’s a long time, but I promise it’s worth it!). If you don’t have 24 hours, you can get away with 18 hours minimum, but the flavor won’t be as fully developed.
After 24 hours, strain the coffee using a cheesecloth (or super-fine sieve). Using the Toddy method, simply remove the plug and let strain through filter.
To make the vanilla-mint syrup, in a medium saucepan over medium heat, add in the water, sugar, mint, vanilla bean paste, and scraped vanilla beans. To scrape the beans, simply cut the bean in half, and use a knife to scrape the paste out of the bean.
I usually avoid buying vanilla beans because of the price, but I found Trader Joe’s sells 2 beans for $3.99 which is so much better than the $5-$6 per bean I’ve seen at other grocery stores.
Whisk consistently until the sugar dissolves, and the syrup just comes to a boil.
Turn the heat off, and let the syrup come to room temperature.
Pour the syrup (with the mint and vanilla beans still in it) into a bowl, and place into the fridge overnight.
Strain the syrup, prior to using, and keep in a sealed container in the fridge for up to 10 days. I used a super cool half-growler from Hill Farmstead Brewery 😉
To serve, add 1 cup cold brew concentrate with 1/3 cup of cold water in a 16 oz glass. Add in 1-2 tablespoons vanilla-mint syrup and 1-2 tablespoons milk (or however you like it!).
Garnish with sprig of mint, add ice and stir.
Enjoy!
Cold Brew recipe from: Andrew 😀
Syrup adapted from: How Sweet It Is
Makes: 12 vanilla-mint cold brews (12 cups cold brew concentrate and 1 cup vanilla-mint syrup)
Prep: 10 minutes, Cook: 10 minutes, Total: 20 active minutes (plus 24 hours rest time for coffee and 12 hours rest time for syrup)
For Cold Brew:
- 1 2/3 cups coffee beans, ground (we buy whole bean and grind it, but you can buy ground if you don’t have access to a coffee grinder)
- 12 cups water
For Vanilla-Mint Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1 cup mint leaves
- 1 vanilla bean, scraped
To make the cold brew, if using whole beans (which I definitely recommend, if you have a coffee grinder), grind 1 2/3 cups (or about 27 tablespoons) coffee.
In a vessel large enough to hold 12 cups of water, plus the beans (we have the Toddy cold brew container – but you don’t need it to make this!), add in 1/2 cup of coffee beans and 4 cups of water. Stir to wet the grounds.
Add another 1/2 cup of beans and 4 cups of water, and stir again.
Add in the final 2/3 cup of coffee, and stir with the water, allowing the grounds to become saturated (not floating at the top). Wait about 5 minutes, and add in the final 4 cups of water.
Let sit for 24 hours in the fridge (I know it’s a long time, but I promise it’s worth it!). If you don’t have 24 hours, you can get away with 18 hours minimum, but the flavor won’t be as fully developed.
After 24 hours, strain the coffee using a cheesecloth (or super-fine sieve). Using the Toddy method, simply remove the plug and let strain through filter.
To make the vanilla-mint syrup, in a medium saucepan over medium heat, add in the water, sugar, mint, vanilla bean paste, and scraped vanilla beans. To scrape the beans, simply cut the bean in half, and use a knife to scrape the paste out of the bean.
Whisk consistently until the sugar dissolves, and the syrup just comes to a boil.
Turn the heat off, and let the syrup come to room temperature.
Pour the syrup (with the mint and vanilla beans still in it) into a bowl, and place into the fridge overnight.
Strain the syrup, prior to using, and keep in a sealed container in the fridge for up to 10 days.
To serve, add 1 cup cold brew concentrate with 1/3 cup of cold water in a 16 oz glass. Add in 1-2 tablespoons vanilla-mint syrup and 1-2 tablespoons milk (or however you like it!).
Garnish with sprig of mint, add ice and stir.
Enjoy!
Crunchy Salty Sweet 
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