Homemade Vanilla Cold Brew Coffee a.k.a. Who Needs The Coffee Shop When You Have This?

Homemade Vanilla Cold Brew Coffee a.k.a. Who Needs The Coffee Shop When You Have This?

Hey babes!


It’s no secret that I love my coffee!

I think a lot of you can say the same, right? 

With summer around the corner (although it sure as F doesn’t feel like it here in Montreal), I got inspired to try homemade cold brew coffee for the first time. It’s actually a lot easier & simpler to make than I envisioned! It requires just a few simple ingredients & some steeping time & BAM! You’ve got yourself smooth, creamy & naturally sweetened vanilla cold brew in the comfort of your own home.

Cold brew is basically made by combining coarsely ground coffee beans with filtered water (I also added vanilla extract, but you can keep it even simpler & omit the vanilla if you prefer) & then allowing it to sit in the fridge to steep for about 12 hours.

Cold brew coffee tends to be more caffeinated than traditionally brewed coffee & it’s also more flavourful, naturally sweeter & or lower acidity than standard coffee (so its a bit more mellow on the tummy!). If you’re afraid of the high caffeine levels, you can always do half a portion of decaf coffee & half of regular coffee just to tone it down a notch! I used regular coffee for the full batch & I didn’t find it was too strong or caused any jitters, but to each their own!

BTW, in case you’re wondering, there’s a difference between cold brew coffee & iced coffee. The main difference between cold brew and iced coffee involves temperature. Cold brew is brewed cold and never heated, while iced coffee is normal coffee that’s then cooled down. Cold brew has a lower acidity level than regular coffee because the grounds aren’t subjected to the intense heat of boiling water. This is also why cold brew is easier on the tummy & naturally sweeter.

  • Cold brew is already cold or at room temperature so it doesn’t get totally diluted like regular coffee when you add ice to it, simply because you don’t need as much ice (& it’s already more flavourful to begin with!).
  • Cold brew gives you more of a buzz, as I mentioned before, but you can tone it down by swapping out 1/2 your beans for decaf ones or adding milk, yacon syrup, coconut sugar, pure organic honey, pure organic maple syrup or vanilla/almond extract.

My fave way to serve it is with a splash of my homemade vanilla cinnamon cashew or coconut milk & some ice cubes to make it extra cold! This recipe is definitely going to become a summer staple of mine & I hope you guys will love it too!


  • 1 cup whole coffee beans (or use 1/2 cup regular coffee & 1/2 cup decaf coffee if you’re worried about high caffeine content), coarsely ground
  • 4 cups filtered water
  • 2 tsp. pure organic vanilla extract (or almond extract for an amaretti coffee)


  • Coarsely grind the coffee beans in your food processor & add them to a large pitcher, bowl or tall mugs (basically, anything thats big enough to hold all that coffee & water).  Stir to combine.

  • Add in the vanilla extract & stir again. 

  • Cover the pitcher/bowl/mugs & leave on the countertop at room temperature or refrigerate for 12 hours.

  • Once you reach the 12-hour mark, line a bowl with a clean dish cloth & pour the coffee over it & strain it to remove any of the excess coffee grounds. You should be left with silky smooth coffee & no leftover grounds!

  • Pour the cold brew into mason jars or other storage containers & refrigerate.

  • Serve the coffee over ice with a splash of your favourite milk or plant-based alternative & sweeten it lightly if you wish with vanilla, cinnamon, coconut sugar, maple syrup, honey, yacon syrup or coconut flower syrup. You can also dilute it with a bit of water.
  • ENJOY! 🙂


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