Steep a split vanilla bean with coarsely ground coffee in cold water, then strain thoroughly. You get a gentle vanilla aroma without adding sugar or bottled syrup.
Pick a simple small-batch ratio
Mix about 1 cup of coarse coffee grounds with 4 cups of cold drinking water in a clean covered jar. Split half of a fresh vanilla bean lengthwise and scrape the tiny seeds into the jar; add the pod as well. You can increase to one whole bean next time if you want a stronger aroma. This is a strong brewing ratio, so expect to dilute the finished drink to taste.
Use a refrigerator steep, not a hot infusion
Stir gently to wet the grounds, cover and refrigerate for roughly 12 to 18 hours. The bean releases aroma over time, while the coffee extracts slowly. Taste after about 12 hours and adjust future batches for your preferred strength. Keep the mixture covered to avoid taking on nearby refrigerator smells.
Filter out the grounds and vanilla pod
Remove the pod, strain through fine mesh and then a paper coffee filter if you prefer fewer fine particles. The tiny black vanilla seeds are edible, but you can filter them for a cleaner look. Avoid squeezing the spent grounds through the filter; it adds sediment.
Serve without burying the flavor
Start with equal parts strong cold brew and cold water, or use milk for a softer cup. Ice dilutes it gradually. A pinch of cinnamon or a splash of milk can work, but taste first; real vanilla’s flavor is subtle and readily hidden by sweet syrups.
Frequently asked questions
Is vanilla bean cold brew naturally sweet?
Vanilla smells sweet but adds little actual sugar. Its aroma may make unsweetened coffee seem rounder without sweetening it chemically.
Can I reuse the vanilla pod?
You can try another short infusion, but its aroma will be weaker. Keep coffee ingredients clean and chilled.
Related reading: Cold brew with oat milk.
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