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    Home » Recipes » Drinks

    Cold Brew Coffee with Almond Brown Sugar Syrup

    Published: Apr 6, 2017 · Modified: Jul 4, 2020 by Alyssa · This post may contain affiliate links.

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    This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CoffeehouseBlend #CollectiveBias

    Learn how to make cold brew coffee with almond and brown sugar syrup to flavor and sweeten it to your liking. This coffee is smooth, boldly flavored, and will become a warm weather (or year round) staple.

    A ceramic milk carton hovering above a mason jar of coffee swirled with milk after pouring some in

    Today is a good day because we're talking about one of my very favorite things on the planet - coffee. Hot, cold, blended, dark roast, light roast...you name it, I've sipped it and enjoyed it.

    Every year once the weather starts to heat up I begin to look at my afternoon cup of hot coffee a little sideways. I fully appreciate (and usually require) an afternoon energy boost, but when warm sunbeams are coming through the window? Not feeling a hot beverage as much.

    So what solved my problem? Cold brew coffee did, in a big way. I've been using Folgers® Coffeehouse Blend to make my cold brew, which is a Medium-Dark roast with a smooth start and a taste that's bold and distinct at the finish.

    I've had a thing for Folgers® 100% Colombian for years which is also a Medium-Dark roast, so I jumped when I saw the Coffeehouse Blend new at my Publix. I love it! Its great coffee taste stands out perfectly even when adding your favorite coffee mix-ins - creamers, sweeteners, etc.

    A plastic carton of Folgers Coffeehouse Blend ground coffee on a board in front of a jar of cold brew coffee

    When I first heard about cold brew, I totally admit that I didn't think it was such a big deal. I mean, sticking hot coffee in the fridge and then pouring over ice seemed to accomplish the same thing without any extra time or steps, right?

    Wr-oooong.

    Its taste is so much more complex and balanced, and is not bitter at all (which is one of my traditionally-made iced coffee complaints). And while it isn't instantly gratifying, it's an incredibly easy process and well worth the effort.

    A side by side image collage of ground coffee in a large glass jar (left) and the jar with the water poured in to the top (right)

    Cold brew basics

    As there's no heat involved at all in this process you'll need time for the coffee to brew. The jar will sit out at room temperature for at the very least 12 hours, but I recommend somewhere in the 18-22 hour range.

    You'll want to make sure you have a good straining set-up for when the brew time is up to filter out the grounds. I use a sieve and then line it with four layers of cheesecloth for good measure before pouring the cold brew through. No issues with grounds getting through at all.

    Once all is said and done, you'll find yourself with about three cups of cold brew concentrate, meaning once chilled it's ready to be diluted with cold water, ice, your preferred milk or creamer, etc.

    Wet coffee grounds in a cheesecloth-lined strainer set over a large glass measuring cup after the coffee has filtered through

    It took about two sips of my first glass of Folgers® Coffeehouse Blend cold brew to know that it was absolutely now a part of my afternoon routine. The Coffeehouse blend, which is perfect for French Press, Cold Brew, and Brew over Ice, has such a robust flavor that I've even enjoyed it stirred with just a splash of cold water - no ice, creamer, sweeteners - nada!

    And that's from someone who only drinks black coffee when we've run out of every last drop of milk/creamer and I can't possibly muster the energy to head to the store without coffee in the first place. The flavor of this blend is incredible.

    Most days though I like something fancier, like ice, milk, and/or a tiny bit of sweetness. This almond brown sugar syrup totally hits the spot and pairs with the flavor of the Coffeehouse Blend beautifully.

    Granulated sweeteners have a tendency to not fully dissolve when added to cold drinks, meaning there's a less-than-ideal grittiness going on. The sugar is fully dissolved in the making of a simple syrup, so a spoonful or two (or three...) added to your cold brew stirs right in.

    A glass mason jar filled with cold brew coffee, ice cubes, and a swirl of milk

    This syrup features equal parts brown sugar and water, with a little bit of almond extract stirred in once it cools. Add as much or as little to your coffee to provide your preferred amount of flavor and sweetness, all the while knowing the boldness of the Coffeehouse Blend will still shine through.

    Recipe notes

    • This recipe yields approximately 3 cups of cold brew concentrate, and can be diluted with cold water or your preferred milk or creamer when ready to serve.
    A ceramic milk carton hovering above a mason jar of coffee swirled with milk after pouring some in

    Cold Brew Coffee with Almond Brown Sugar Syrup

    Learn how to make cold brew coffee with almond and brown sugar syrup to flavor and sweeten it to your liking. This coffee is smooth, boldly flavored, and will become a warm weather (or year round) staple.
    No ratings yet
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    Course: Drink
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 7 minutes
    Inactive Time: 12 hours
    Total Time: 12 hours 12 minutes
    Servings: 3
    Calories: 52kcal
    Author: Alyssa

    Ingredients

    For the coffee:

    • ¾ cup Folgers® Coffeehouse Blend
    • 3 ½ cups cold water

    For the syrup:

    • 1 cup water
    • 1 cup brown sugar
    • ¼ teaspoon almond extract
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    Instructions

    For the coffee:

    • Add ¾ cup of Folgers® Coffeehouse Blend to a large jar or container. Pour 3 ½ cups of cold water over top. Very gently stir so that all of the coffee has moistened.
    • Cover jar or container with cheesecloth. Let sit at room temperature for at very least 12 hours, up to 24 hours. My preference is to let it sit for around 22 hours.
    • Line a fine sieve with cheesecloth layers (I use 4 layers of cheesecloth). Position sieve over the container you'd like to store your cold brew concentrate in, and slowly pour coffee through the sieve until it's all strained. Cover cold brew concentrate and store in the refrigerator until ready to use.

    For the syrup:

    • Add 1 cup water and 1 cup brown sugar to a small saucepan set over medium-high heat. Stir to combine. Let mixture come to a boil and then cook until the brown sugar has dissolved (just a few minutes). Remove from heat and let cool to room temperature.
    • Once cooled completely, add almond extract and stir. Store syrup in a covered jar or container in the refrigerator.

    To serve:

    • Serve over ice (if you want), then dilute with water or your preferred milk/creamer. Stir in almond brown sugar syrup to taste.

    Notes

    Nutrition is an estimate for one cup of cold brew and one tablespoon of the simple syrup.

    Nutrition

    Serving: 1cup cold brew plus 1 tablespoon syrup | Calories: 52kcal | Carbohydrates: 13.5g | Sodium: 4mg | Sugar: 13.3g | Calcium: 10mg | Iron: 0.2mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer

     

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    Comments

    1. Kristen says

      July 22, 2017 at 7:04 pm

      This looks so good and I've been looking for a way to change up my coffee!! For the syrup, do you mean brown sugar like the sticky, pack-able kind used for baking or brown sugar like Sugar in the raw?

      Can't wait to try it!

      Reply
      • Alyssa says

        July 22, 2017 at 11:16 pm

        Thanks, Kristen! I used the pack-able brown sugar for this syrup. I haven't used sugar in the raw in a simple syrup myself, but I don't see a reason why it wouldn't work if you'd prefer to use that instead. Hope you enjoy! 🙂

        Reply
    2. cathy says

      April 06, 2017 at 2:06 pm

      This cold brew coffee looks divine! I love how it mixes so nicely together in the mason jar! {client}

      Reply
      • Alyssa says

        April 06, 2017 at 9:42 pm

        Thank you, Cathy! A bonus to how good it tastes is how pretty it can be when serving! 🙂

        Reply
    3. Ashley@CookNourishBliss says

      April 06, 2017 at 1:50 pm

      I was amazed the first time I cold brewed coffee - such a difference for iced drinks!! I would love a big glass of this right now!

      Reply
      • Alyssa says

        April 06, 2017 at 10:11 pm

        The difference is crazy! Haha thanks Ashley!

        Reply
    4. Kelsie | the itsy-bitsy kitchen says

      April 06, 2017 at 10:05 am

      Cold brew coffee rules ALL! I love the sound of that brown sugar syrup; I rarely put sweetener in my coffee but it sounds so good I'll have to try it :). Have a great weekend Alyssa!

      Reply
      • Alyssa says

        April 06, 2017 at 11:11 am

        Yesss it's so good! I tend to use just a small amount of syrup, but the little bit of sweetness and that almond flavor (one of my favorites) adds a great touch. And thank you Kelsie - you too! 🙂

        Reply

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