Stok Cold Brew Vanilla Lavender Recipe

Steep cold brew

Combine 1 cup coarsely ground coffee and 4 cups cold filtered water in a large jar or pitcher. Stir to ensure all grounds are saturated, cover, and steep in the refrigerator (or at room temperature) for 12–18 hours for a smooth, strong cold brew concentrate.

After steeping, strain the coffee through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container. Discard grounds. The resulting liquid is cold brew concentrate; refrigerate until chilled.

Make syrup

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Add 1 tablespoon dried culinary lavender buds, reduce heat to low, and simmer gently for 3 minutes to infuse. Remove from heat and let steep, covered, for 15 minutes for a stronger lavender note.

Strain the syrup through a fine-mesh sieve to remove lavender buds, then stir in 1 teaspoon pure vanilla extract. Cool to room temperature, then refrigerate. Syrup will keep for up to 2 weeks refrigerated.

Prepare mint: gently bruise 6 fresh mint leaves with the back of a spoon or muddler to release aroma. If you prefer a stronger mint infusion in the drink, muddle the leaves with the 2 tablespoons simple syrup (or additional vanilla-lavender syrup) in the serving glass before adding ice.

Taste and adjust sweetness: start with 2 tablespoons syrup per 8 ounces of cold brew and add more to taste. If using the cold brew concentrate, dilute with equal parts cold water or milk before sweetening (see To Serve).

Whip cream

Chill a medium mixing bowl and whisk or beaters for 10 minutes in the freezer to help the cream whip more easily.

Pour 1 cup cold heavy whipping cream into the chilled bowl. Add 2 teaspoons powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon finely chopped fresh mint leaves.

Whip on medium-high speed until soft peaks form (about 2–3 minutes). Taste and adjust mint or sugar as desired. Cover and refrigerate until ready to serve (use within a few hours).

Assemble drink: Fill a tall glass with ice (about 1 cup). If you have cold brew concentrate, dilute it 1:1 with cold water or milk (1 part concentrate + 1 part water) to make approximately 8–10 ounces of drink. Pour about 8 ounces of prepared cold brew over the ice.

Sweeten and flavor: Add 2 tablespoons vanilla-lavender syrup (or to taste). If you muddled mint in the glass earlier, it will already be integrated; if not, gently stir in the bruised mint leaves for aroma.

Top with mint whipped cream: Spoon or pipe a generous dollop (about 2–3 tablespoons) of chilled mint whipped cream onto the cold brew.

Garnish: Finish with a small mint sprig and a pinch of dried lavender buds (optional). Serve immediately with a straw or spoon to enjoy the whipped cream with the cold brew.