Step 1

Make the cold brew coffee by mixing water and coffee grinds together in a large pitcher. Let sit overnight in the fridge for at least 12 hours (or up to 48 hours if desired).

Step 2

When ready to serve, slowly pour coffee through cheesecloth that is sitting in a fine mesh sieve into another large pitcher. Make sure you pour slowly and with precision to ensure there are no coffee grounds in the cold brew.

Step 3

Mix brown sugar with boiling water, adding a pinch of ground cinnamon if desired. Let come to room temperature, then store syrup in the fridge up to 2 months. Mix cold brew over ice with 1-2 tbsp brown sugar syrup and 1/4 to 1/2 cup of oatmilk to make one drink. Enjoy!

Step 4

Mix caramel syrup with a pinch of salt. Mix cold brew over ice with 1-2 tbsp caramel syrup and 1/4 to 1/2 cup of milk to make one drink. Enjoy!

Step 5

Mix cold brew over ice with 1-2 tbsp French vanilla syrup and 1/4 to 1/2 cup of milk to make one drink. Enjoy!

Step 6

Mix sugar with boiling water. Meanwhile, toast coconut in a skillet over med-high heat for about 4-5 minutes until golden and fragrant, stirring often. Remove from heat and add to sugar-water mixture. Let come to room temperaure, then let sit in the fridge at least 2 days before straining mixture to remove coconut flakes. Store syrup in the fridge up to 1 month. Mix cold brew over ice with 1-2 tbsp toasted coconut syrup and 1/4 to 1/2 cup of coconut milk to make one drink. Enjoy!

Step 7

Mix sugar and almond extract with boiling water. Let come to room temperaure, then store syrup in the fridge up to 2 months. Mix cold brew over ice with 1-2 tbsp honey almond syrup and 1/4 to 1/2 cup of almond milk to make one drink. Enjoy!