Iced Brown Sugar Oatmilk Recipe

Steep

Combine 1 cup coarsely ground coffee and 4 cups cold filtered water in a large jar or pitcher. Stir gently to fully saturate grounds.

Cover and steep in the refrigerator or at room temperature for 12 to 18 hours for a smooth, low-acidity cold brew concentrate.

After steeping, strain the mixture through a fine mesh sieve lined with cheesecloth or a paper filter into a clean container. This yields about 3 to 3 1/2 cups cold brew concentrate. Refrigerate until ready to use (keeps 7–10 days).

Make syrup

Combine 1 cup dark brown sugar and 1/2 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture just comes to a gentle simmer.

Reduce heat to low and simmer 2–3 minutes until slightly thickened. Remove from heat and stir in 1/2 tsp vanilla extract and a pinch of fine sea salt. Let cool to room temperature; transfer to a jar and refrigerate (keeps 2–3 weeks).

Build the drink

Fill a tall glass with 1 cup ice cubes. Pour 1 cup cold brew concentrate over the ice.

Add 2 tablespoons brown sugar syrup to the cold brew and stir gently to combine. Taste and add more syrup if you prefer sweeter.

Pour 1 cup oat milk over the coffee and syrup. Stir once more to integrate the oat milk. If you like a layered appearance, pour the oat milk slowly over the back of a spoon.

Optionally, sprinkle 1/4 teaspoon ground cinnamon on top for aroma and garnish. Serve immediately.