How to Make Flavored Cold Brew: Vanilla, Caramel, Hazelnut, and Spiced Recipes

I still remember my first sip of flavored cold brew.

It was a scorching July afternoon, and I’d stopped into a tiny coffee shop looking for escape from the heat. The barista handed me a glass of something that looked like iced coffee but tasted completely different—smooth, rich, with these subtle warm notes that shouldn’t have worked in a cold drink but absolutely did.

“What’s in this?” I asked.

“Cinnamon and brown sugar,” she said. “We steep it right with the grounds.”

That moment changed how I thought about cold brew forever. Until then, I’d been a purist—just coffee and water, nothing else. But that drink opened a door. If a few simple ingredients could transform cold brew into something this magical, what else was possible?

Since then, I’ve spent years experimenting. I’ve made terrible batches (too much clove tastes like potpourri, trust me). I’ve made transcendent batches (vanilla bean steeped for 24 hours is worth the wait). And I’ve learned that flavored cold brew isn’t complicated—it’s just about knowing when and how to add the good stuff.

Here’s everything I’ve discovered.

The Foundation: Master Cold Brew First

Before we dive into flavors, let’s make sure your base cold brew is solid. Flavored cold brew is only as good as the coffee it starts with.

If you already have a cold brew method you love, skip ahead. But if you’re new to this, here’s my tried-and-true recipe:

Basic Cold Brew Concentrate

Ingredients:

• 1 cup coarsely ground coffee (medium-dark roast works best)
• 4 cups cold filtered water

Instructions:

1. Combine coffee and water in a large jar or pitcher.
2. Stir gently to ensure all grounds are saturated.
3. Cover and refrigerate for 12-24 hours. I find 18 hours hits the sweet spot.
4. Strain through a fine-mesh sieve lined with cheesecloth or a coffee filter.
5. Store in the refrigerator for up to two weeks.

My ratio note: This 1:4 ratio makes a concentrate. When serving, I dilute it about 1:1 with water or milk. If you want ready-to-drink cold brew, use a 1:8 ratio (1 cup coffee to 8 cups water).

The Three Ways to Flavor Cold Brew

Through trial and error, I’ve discovered three distinct methods for adding flavor. Each has its strengths.

Method 1: Steep Flavors with the Coffee (Best for Spices)

This is my favorite method for spices like cinnamon, cardamom, vanilla beans, and citrus peel. You add the flavoring ingredients right to the grounds before steeping. The long, cold extraction gently pulls out the aromatic compounds without becoming harsh or artificial-tasting.

Best for: Cinnamon sticks, vanilla beans, citrus peel, cardamom pods, cloves, and star anise.

How to do it: Simply add your flavoring ingredients to the container along with the coffee grounds and water. Steep as usual, then strain everything out together.

Method 2: Add Syrups After Brewing (Best for Sweet Flavors)

This is the most flexible method. You make your plain cold brew concentrate, then add flavored syrups when serving. This lets each person customize their own glass, and you can change flavors daily without making a new batch.

Best for: Vanilla syrup, caramel syrup, hazelnut syrup, chocolate/mocha, lavender syrup.

How to do it: Brew plain cold brew concentrate. When serving, add 1-2 tablespoons of your favorite syrup per glass, stir well, then add milk or water.

Method 3: Infuse the Finished Cold Brew (Best for Delicate Flavors)

Sometimes you want flavor without committing to a full batch. This method lets you infuse already-brewed cold brew with ingredients for a few hours.

Best for: Fresh herbs (mint, lavender), fruit, vanilla beans.

How to do it: Brew plain cold brew concentrate. Add your flavoring ingredients to the finished concentrate and let it sit in the refrigerator for 2-8 hours. Strain and serve. This is perfect for experimenting with small batches.

Five Flavored Cold Brew Recipes to Try

1. Vanilla Bean Cold Brew (The Classic)

This is where I started, and it remains my most-requested recipe. Real vanilla bean adds a depth that extract just can’t match.

Ingredients:

• 1 cup coarsely ground coffee
• 4 cups cold water
• 2 vanilla beans (or 2 tablespoons vanilla extract)

Instructions (Method 1 – Steep with grounds):

1. Split the vanilla beans lengthwise and scrape the seeds.
2. Add the pods, seeds, coffee grounds, and water to your brewing container.
3. Stir, cover, and refrigerate for 18-24 hours.
4. Strain thoroughly. The tiny vanilla seeds will add beautiful speckles to your brew.
5. Serve over ice with a splash of milk.

If using extract: Add the vanilla extract after brewing, just before serving. Start with 1 teaspoon per cup and adjust to taste.

Funny story: The first time I made this for friends, one person asked what “fancy coffee shop” I’d bought it from. I just smiled. That’s the power of real vanilla.

2. Brown Sugar Cinnamon Cold Brew (The Comfort Drink)

This is inspired by that café drink I mentioned earlier. It tastes like fall in a glass, but I make it year-round.

Ingredients:

• 1 cup coarsely ground coffee
• 4 cups cold water
• 2 cinnamon sticks
• ¼ cup packed brown sugar (for serving)

Instructions (Method 1 + serving syrup):

1. Add coffee grounds, cinnamon sticks, and water to your brewing container.
2. Steep for 18-24 hours in the refrigerator.
3. Strain out the grounds and cinnamon sticks.
4. Make a quick cinnamon brown sugar syrup: Dissolve ¼ cup brown sugar in ¼ cup hot water with a pinch of cinnamon. Cool completely.
5. To serve: Fill a glass with ice, add 1-2 tablespoons of the brown sugar syrup, pour cold brew concentrate over it, and top with milk.

Pro tip: The cinnamon steeping gives a warm background note, while the brown sugar syrup adds sweetness. Together, they’re magic.

3. Hazelnut Spiced Cold Brew (The Café Copycat)

Hazelnut is one of those flavors that people either love or love secretly. This version uses real hazelnuts plus warm spices for complexity.

Ingredients:

• 1 cup coarsely ground coffee
• 4 cups cold water
• ½ cup raw hazelnuts, toasted and roughly chopped
• 1 cinnamon stick
• 2 whole cloves
• 1 teaspoon vanilla extract (add after brewing)

Instructions (Method 1):

1. Toast hazelnuts in a dry pan over medium heat for 5-8 minutes until fragrant. Let cool.
2. Add coffee grounds, toasted hazelnuts, cinnamon stick, cloves, and water to your brewing container.
3. Steep for 18-24 hours in the refrigerator.
4. Strain thoroughly—a nut milk bag works great here to catch fine hazelnut particles.
5. Stir in vanilla extract.
6. Serve over ice with a splash of milk or cream.

Note: The toasted hazelnuts add an incredible richness that artificial syrups can’t touch. Yes, it’s more work. Yes, it’s worth it.

4. Maple Cinnamon Cold Brew (The Naturally Sweetened One)

For days when you want something sweet but don’t want refined sugar. Maple syrup and cinnamon are a match made in coffee heaven.

Ingredients:

• 1 cup coarsely ground coffee
• 4 cups cold water
• 2 cinnamon sticks
• ¼ cup pure maple syrup (for serving)

Instructions (Method 1 + serving syrup):

1. Add coffee grounds, cinnamon sticks, and water to your brewing container.
2. Steep for 18-24 hours.
3. Strain out the grounds and cinnamon sticks.
4. To serve: Fill a glass with ice, add 1-2 tablespoons maple syrup, pour cold brew concentrate over it, and stir well.
5. Add milk if desired. A sprinkle of cinnamon on top looks beautiful.

Why this works: The maple syrup adds complexity that regular sugar doesn’t—almost caramel-like notes that play perfectly with the cinnamon-steeped coffee.

5. Oatmeal Cookie Cold Brew (The Dessert Drink)

Yes, this tastes exactly like an oatmeal cookie in liquid form. It’s dangerously delicious.

For the cold brew base (Method 1):

• 1 cup coarsely ground coffee
• 4 cups cold water
• 1 cinnamon stick
• ¼ teaspoon ground nutmeg
• ¼ teaspoon vanilla extract (add after brewing)

For the cookie creamer (make fresh for serving):

• 1 cup milk (oat milk works beautifully here)
• 2 tablespoons sweetened condensed milk
• 1 tablespoon maple syrup
• ¼ teaspoon cinnamon
• Pinch of nutmeg
• Crushed oatmeal cookies for garnish

Instructions:

1. Brew your spiced cold brew: Combine coffee, water, cinnamon stick, and nutmeg. Steep 18-24 hours, strain, and stir in vanilla.
2. When ready to serve, make the cookie creamer: Warm milk, condensed milk, maple syrup, cinnamon, and nutmeg in a small saucepan over low heat until combined. Don’t boil.
3. Let creamer cool slightly, then froth with a milk frother or by shaking vigorously in a sealed jar.
4. Fill a glass with ice, pour cold brew over it, then top with the frothed cookie creamer.
5. Sprinkle crushed oatmeal cookies on top. Yes, really.

My confession: I invented this on a whim and expected it to be a silly experiment. It’s now my most-requested drink for weekend mornings.

Flavor Combinations to Experiment With

Once you understand the methods, the possibilities are endless. Here are some combinations I’ve loved:

Flavor Profile	Ingredients to Steep	Syrup to Add After
Orange Spice	Orange peel, cinnamon sticks	Vanilla syrup
Mexican Chocolate	Cinnamon stick, pinch cayenne	Chocolate syrup
Lavender Honey	Dried lavender (steep only 2-4 hours!)	Honey
Cardamom Rose	Green cardamom pods	Rose syrup (a little goes far)
Toasted Coconut	Unsweetened coconut flakes	Vanilla syrup
Peppermint Mocha	(No steeping)	Chocolate syrup + peppermint extract

Pro Tips From My Failed Experiments

I’ve made plenty of mistakes so you don’t have to. Here’s what I’ve learned:

1. Go Easy on Strong Spices

Cloves, star anise, and cardamom are potent. In my early days, I added five whole cloves to a batch and ended up with something that tasted like Christmas potpourri—and not in a good way.

Start with less than you think you need. For cloves, one or two per whole batch. For cardamom, 3-4 pods, lightly crushed.

2. Citrus Peels Need Short Steeps

Orange or lemon peel adds beautiful brightness, but steep too long and it turns bitter and unpleasant. If you’re steeping citrus with your grounds, keep it to 8-12 hours max, then strain and continue steeping the coffee alone.

3. Toast Your Nuts and Spices

Toasting hazelnuts, almonds, or even whole spices before adding them to your cold brew releases their oils and deepens their flavor dramatically. It takes five extra minutes and makes a huge difference.

4. Strain Thoroughly

Nothing ruins a beautiful glass of flavored cold brew like gritty sediment. When using whole spices or nuts, line your strainer with cheesecloth or use a nut milk bag. Your future self will thank you.

5. Label Your Batches

I cannot tell you how many times I’ve pulled a jar from the fridge and had no idea what was in it. “Is this the vanilla batch or the plain?” A piece of painter’s tape and a marker save the day.

How to Serve and Store Flavored Cold Brew

Storage: Flavored cold brew (especially if you’ve steeped ingredients directly) should be consumed within 5-7 days. The flavors can intensify over time, so taste it each day—it might get better, or it might get overwhelming.

Dilution: Remember that your cold brew is a concentrate. When serving, start with equal parts cold brew and water or milk, then adjust to your taste.

Ice situation: Always use regular ice cubes for serving. But if you want to be extra fancy, make coffee ice cubes from plain cold brew so your drink never waters down.

The Final Word

Flavored cold brew feels like a luxury, but it’s actually one of the easiest coffee projects you can tackle at home. The long, slow steeping process is forgiving—it’s hard to truly ruin a batch, and easy to experiment with small variations.

Start with the vanilla bean recipe. It’s simple, elegant, and will build your confidence. Then try the brown sugar cinnamon version. Then go wild with an oatmeal cookie or your own creation.

And if you make something amazing? I’d genuinely love to hear about it. Drop a comment or send me a note. Coffee is better when we share what we’ve learned.

Now go make some magic in a mason jar.

Ready for more cold brew adventures?

• The Ultimate Guide to Cold Brew Coffee Ratios
• How to Make Cold Brew Without Any Special Equipment
• Cold Brew vs. Iced Coffee: What’s the Difference?