Ina Garten vanilla cold-brewed iced coffee, a make ahead 3 ingredient breakfast, came from her assistant Kristina. She steeps Colombian beans in cold water overnight, adds vanilla, and serves it over ice. The brew is smooth, low acid, and lasts in the fridge for days.
Grind size decides everything with cold brew, because fine grounds turn it bitter and cloudy. Use the coarsest setting on your grinder so the coffee filters clean and tastes smooth.
Source: Modern Comfort Food (2020)
Ina Garten Vanilla Cold-Brewed Iced Coffee
Course: BreakfastCuisine: AmericanDifficulty: Easy6
servings5
minutes60
kcalCoarsely ground Colombian coffee steeped overnight in cold water, strained through a cloth filter, and stirred with vanilla extract for a smooth, low acid cold brew served over ice with milk.
Ingredients
2 cups coarsely ground Colombian coffee (5 ounces) (see note)
1 teaspoon pure vanilla extract
Ice, whole milk, and sugar, for serving
Directions
- Combine and steep: If you’re using a coffee cone and coffee filter, combine the coffee and 64 ounces of cold tap water, cover, and refrigerate overnight. The next day, pour the mixture through a large coffee cone lined with a large coffee filter into a jar or pitcher, until all the coffee has drained through. Discard the grounds.
- Add vanilla and serve: Add the vanilla to the coffee. Fill tall glasses halfway with ice and pour on the cold coffee. Stir in milk and sugar, to taste, and serve ice cold.
- CoffeeSock method: If you’re using the CoffeeSock, place the CoffeeSock in the jar and fold the top over the neck of the jar. Spoon the coffee into the sock, add 1 cup cold tap water to wet the grounds completely, and allow it to sit for 60 seconds. Tie the sock as directed and put the sock into the jar. Fill the jar with cold tap water, close and secure the lid, and refrigerate for 12 hours.
- Finish and serve: Remove the CoffeeSock and squeeze it to leave as much of the cold-brewed coffee in the jar as possible. Discard the coffee grounds and stir in the vanilla. Fill tall glasses halfway with ice and pour on the cold coffee. Stir in milk and sugar, to taste, and serve ice cold.
FAQs
Can I use a different type of coffee bean?
The recipe calls for Colombian beans, but any medium-roast coffee works well for cold brew. Dark roast will taste stronger and more bitter, while light roast may come out too mild. The coarse grind matters more than the bean origin, so start there and experiment with different roasts once you nail the method.
How long does this cold brew last in the fridge?
Cold brew coffee keeps for about 7 days in a sealed jar in the fridge. After that, it starts to taste flat and stale. Make a batch on Sunday and you will have iced coffee ready to pour through the following weekend.
Can I prep this the night before?
That is the whole point of this recipe. Active work takes about 5 minutes, then the coffee steeps in the fridge for 12 hours or overnight. By morning, you strain it, stir in vanilla, and pour over ice.
Do I need a CoffeeSock or special equipment?
No. A large coffee cone with a paper filter works just as well for straining. The CoffeeSock is convenient because it makes cleanup easier, but it is not required. A French press or a fine mesh strainer lined with cheesecloth also does the job.
What if my cold brew tastes too bitter or too weak?
Bitter cold brew usually means the grind was too fine or it steeped longer than 12 hours. Weak cold brew means you need more coffee grounds or a longer steep. Start with the 12 hour steep time and the coarsest grind setting on your grinder, then adjust from there.
