Summer Inspiration. 7 Cold Brew Coffee Recipes to get the party started.

by Paul Asquith & Ben Irvine

Australians have adopted Cold Brew coffee as one of our own. Like Pavlova, Hip Hop and Netflix – we didn’t invent it, but we just can’t get enough of it over the hot summer months.

We’ve already written a guide on how to get started with cold brew (check it out here if you missed it). While cold brew is delicious on its own, there are a stack of other tasty ways you can serve it. Here are a few recipes we’ve tested that take can your cold brew game to the next level.

Sparkling Cold Brew

#1 Sparkling Cold Brew

Sure, you can add cold brew concentrate to sparkling mineral water, but in our opinion, carbonating the coffee itself is a whole new level of delicious. We recommend using a fruity natural-process single origin or blend as the CO2 will really bring out the bright, fruity notes of these coffees.

Sparkling Cold Brew Recipe

Print Recipe

What You Need

  • SodaStream* or other drink carbonator
  • Cold Brew** ready-to-drink brew ratio

Instructions

  • Fill SodaStream bottle with cold brew up to the marked line
  • Load the bottle into the machine and gas it up (maximum setting)
  • Very slowly release pressure. It will bubble up quickly, so pay attention.
  • Keep the carbonated bottles in the fridge ready to serve
  • Serve in a 250ml glass with a slice of lemon (optional)

Notes

* you can grab a SodaStream for around $70 at your local department store. Note: carbonating coffee is not endorsed by SodaStream. It can get messy if you’re not careful!
** Click here for our guide on the 'ready-to-drink' cold brew 

Cold Brew Spider

#2 Bonus Option: Cold Brew Spider

If you’ve already made some sparkling cold brew, add a scoop of vanilla bean ice-cream for a shamelessly delicious, and nostalgic treat.

In the northern hemisphere they might call this an ‘ice cream float’, but for all of us south of the equator, it will always be – a Spider.


Nitro coffee bubbles close up

#3 Nitro Cold Brew

For a different, creamier version of fizzy cold brew, adding nitrogen has become the cool new toy in many cafes around the world.

The equipment to do this is more expensive than a SodaStream, but the results are really impressive – like a Stout Beer…in the morning!

There are a number of systems on the market to make Nitro Cold Brew, and you can even DIY with parts from the home brew shop. For ease of use, we recommend the “Nitro Cold Brew System” (available in Australia through Bombora) – you can read our review of the system here


Cold Brew Macchiato

#4 Cold Brew Macchiato

The whiskey-like intensity of cold brew concentrate is balanced by the richness of the cream. The pinch of salt helps bring the coffee flavour to life. It’s also virtually zero carbs – or so they tell me.

Cold Brew Macchiato Recipe

Print Recipe

What You Need

  • Cocktail shaker
  • 60 ml cold brew concentrate
  • 30 g pure cream
  • Pinch of fine pink salt (or whatever colour you prefer)

Instructions

  • Add cream & salt to a cocktail shaker
  • Shake well for 5 seconds to lightly aerate the cream
  • Pour cold brew concentrate in a small glass
     (90ml piccolo glass or 120ml gibraltar glass)
  • Float salted cream onto the cold brew over the back of a spoon to form clean layers
  • Drink through the cream for most delicious results

Cold Brew Milkshake

#5 Cold Brew Milkshake

The kids can have their caramel, malt or unicorn-themed milkshakes – this one’s for the grown ups. Less sweet than a typical milkshake, with lots of smooth coffee flavour and just generally…really tasty.

Cold Brew Milkshake Recipe

Print Recipe

What You Need

  • Blender or milkshake mixer
  • 200 g (around 2 big scoops) vanilla bean ice cream
  • 140 ml cold brew concentrate
  • 140 ml milk

Instructions

  • Add ingredients to a blender (or milkshake mixer)
  • Blend until smooth
  • Pour into a tall glass (400-500ml)

Cold Brew Frappe 1

#6 Cold Brew Frappe

Frappes have been out of fashion since the 90’s. Perhaps this can turn things around. Every bit as thick and creamy as the classic-versions-from-unnamed-multinational-chains, but with a fraction of the sugar and without all the extra additives.

Cold Brew Frappe Recipe

Print Recipe

What You Need

  • A blender that can crush ice
  • 200 g ice cubes
  • 160 ml cold brew concentrate
  • 140 ml milk
  • 60 ml pure cream
  • 1 tbsp (7g) rice malt syrup (or other liquid sugar)
  • ¼ tsp (1g) xanthan gum*

Instructions

  • Add ingredients to a blender
  • Blend until the ice is smooth
  • Pour into a tall glass (400-500ml)
  • Top with whatever your heart desires, we used chocolate...

Notes

*Xanthan Gum can be found in the health food / gluten free section of the supermarket. It’s the magic ingredient to stop the ice separating into layers.

Cold Brew Negroni

#7 Cold Brew Negroni

This classic Italian cocktail is hot right now. So, naturally we’ve given it a cold brew coffee twist, by substituting some of the Campari for cold brew concentrate. Of course, to serve this you’ll need a liquor licence, or perhaps save this one for after hours.

Cold Brew Negroni Recipe

Print Recipe

What You Need

  • Cocktail Shaker
  • 30 ml Cold Brew Concentrate (1:4 brew ratio)
  • 30 ml Semi-dry Vermouth
  • 30 ml Gin
  • 15 ml Campari
  • Ice Cubes

Instructions

  • Add all to boston shaker
  • Shake well
  • Strain into an 8oz glass (240ml) half filled with ice
  • Garnish with orange peel

For more, check out our article on getting started with Cold Brew or our review of the Nitro Cold Brew System. For professional equipment and support, take a look at our cafe wholesale options.


Paul Asquith
With 15 years already spent committed to coffee, Paul's passion is for digesting the endless possibilities and knowledge surrounding coffee flavour development. After winning the Australasian Grand Barista Championship in 2012, Paul knows just how good coffee can be and the important role everyone plays, from grower to Barista, in developing and nurturing flavour. Captivated by coffee’s agronomy, Paul is excited to be part of a generation passionate about improving practices on farms and seeing growers produce outstanding coffee. Paul holds a pivotal role within our team. Working side by side with our cupping panel, roasters and trainers, Paul’s focus is on refining our coffee program to ensure it honours the remarkable flavour diversity coffee has to offer and supports best practice at each and every stage.