Cold Brew Latte Recipe

Combine coffee and water

In a clean container or jar, add 0.5 cups coarsely ground coffee and 4 cups cold filtered water. Stir gently to ensure all grounds are saturated.

Steep

Cover the container and refrigerate or leave at room temperature to steep for 12 to 18 hours (12 for lighter, 18 for stronger concentrate).

Strain

After steeping, strain the mixture through a fine mesh sieve lined with cheesecloth or a coffee filter into a pitcher to remove grounds. This yields a cold brew concentrate. You should have roughly 20–24 oz concentrate; measure out 6 oz for one 16 oz latte. Store leftover concentrate refrigerated up to 7 days.

Prepare glass

Fill a 16 oz serving glass with 1 cup of ice cubes (about 1 cups).

Sweeten (optional)

If using simple syrup or liquid sweetener, add 1 tablespoon into the glass or into the measured cold brew concentrate so it dissolves easily. If using granulated sugar, dissolve it first in a small amount of warm water to make it liquid.

Add cold brew

Pour 6 oz of the prepared cold brew concentrate over the ice. (If your concentrate is very strong, you can use 4–6 oz to taste and compensate with more milk.)

Add milk

Pour 10 oz chilled milk (dairy or alternative) over the cold brew. For a creamier texture, use whole milk or add a splash of half-and-half. If you prefer a layered look, pour the milk slowly over the back of a spoon.

Flavoring and finish

If using, add 1/4 tsp vanilla extract and gently stir the latte once to combine. Taste and adjust sweetness if needed.

Garnish and serve

Sprinkle a pinch (about 1/4 tsp) of cinnamon or cocoa on top if desired. Serve immediately with a straw or stirrer.