Homemade Starbucks-Style Nitro Cold Brew with Vanilla

Why You’ll Love This Recipe

• Silky, cascading microfoam body that mimics a coffee-shop nitro pour.
• Extra-strong, low-acid cold brew with naturally sweet, chocolatey notes.
• Simple vanilla syrup adds just the right touch of sweetness—no heavy cream needed.
• Multiple methods: true nitrogen infusion with a siphon or blender/French press microfoam.

Grocery List

• Produce: None
• Dairy: None (dairy-free as written)
• Pantry: Whole coffee beans, granulated sugar, vanilla extract, fine salt (optional)

Full Ingredients

Extra-Strong Cold Brew Concentrate

• 200 g whole coffee beans (medium or medium-dark roast), coarsely ground
• 800 ml cold filtered water
• Pinch fine sea salt (about 1/16 tsp, optional to soften bitterness)

Vanilla Syrup (makes about 1 cup/240 ml; enough for several drinks)

• 150 g granulated sugar (about 3/4 cup)
• 150 ml water (about 2/3 cup)
• 1 tsp pure vanilla extract or 1/2 vanilla bean, split and scraped
• Pinch fine sea salt

For Serving (4 drinks)

• 355 ml cold filtered water (for diluting concentrate 1:1)
• Ice, about 4 cups (480–600 g), ideally large cubes
• 4 tbsp (60 ml) vanilla syrup, or to taste
• Optional equipment for true nitro: 1-pint (500 ml) cream whipper + 1 N2 charger (preferred) or 1 N2O charger

Step-by-Step Instructions

Step 1: Grind the coffee

Weigh 200 g whole coffee beans. Grind very coarsely—think coarse sea salt or breadcrumbs. A burr grinder helps keep particles even, which makes the cold brew taste cleaner and less bitter.

Step 2: Combine and steep

Add the grounds to a large jar or French press. Pour in 800 ml cold filtered water and the optional pinch of salt. Stir slowly for 30 seconds to fully saturate the grounds. Cover and steep in the refrigerator for 16 hours (ideal range: 14–18 hours). Cold steeping preserves sweetness and reduces acidity.

Step 3: Strain and clarify

First strain through a fine-mesh sieve or the French press screen without pressing. Then pour the liquid through a paper coffee filter or a clean cloth filter for a second pass. Avoid squeezing the grounds; pressing forces fines into the brew and adds bitterness. You should get about 380–420 ml of concentrate.

Step 4: Chill and dilute

Chill the concentrate for at least 20 minutes until very cold. For 4 drinks, measure 355 ml of concentrate and mix with 355 ml cold filtered water (1:1) to make 710 ml of “nitro base.” Keep any extra concentrate covered in the fridge for later.

Step 5: Make the vanilla syrup

In a small saucepan, combine 150 g sugar and 150 ml water. Bring just to a simmer over medium heat, stirring to dissolve; simmer 2 minutes. Remove from heat, stir in 1 tsp vanilla extract (or add the scraped vanilla bean and pod to steep 15 minutes), plus a tiny pinch of salt. Cool completely; strain if you used a bean. Refrigerate up to 2 weeks.

Step 6: Infuse or whip for microfoam

Option A (best): Pour 300–350 ml of the ice-cold nitro base into a 1-pint cream whipper (do not exceed the max line). Charge with 1 N2 charger (preferred for true nitro) or 1 N2O charger. Shake firmly for 15–20 seconds. Rest 30–60 seconds in the fridge. Safety note: Always follow your siphon’s manual, and vent only as directed.

Option B (no siphon): Pour 350 ml nitro base into a blender and blend on medium-high for 20–30 seconds until slightly foamy with tiny bubbles. Or pour into a clean French press and pump the plunger up and down 25–35 times to micro-aerate. The texture won’t be identical to nitro but will still be silky.

Step 7: Sweeten and pour over ice

For each glass, add 1 tbsp (15 ml) vanilla syrup. Fill the glass with ice (about 1 cup). Invert the siphon and pull the trigger to pour the nitro coffee in a slow, steady stream; or pour the aerated coffee carefully from the blender/French press. Let the creamy cascade settle for 10–20 seconds before topping off. Sip immediately while the microfoam is velvety.

Pro Tips

• Use very fresh coffee and a coarse grind. Overly fine grinds muddy the brew and dull the cascade.
• Keep everything cold—brewed coffee, dilution water, and serving glasses. Cold liquid holds more dissolved gas and gives better foam.
• N2 vs N2O: Pure nitrogen creates that classic tight-bubble nitro texture; N2O adds a slightly sweeter perception and more foam. Both work at home.
• Filter twice. The second pass through paper greatly improves clarity, flavor, and the visual “waterfall.”
• Pour immediately after charging or aerating; microfoam is at its best in the first 2–3 minutes.

Variations

• Classic Unsweetened: Skip the vanilla syrup for a pure, chocolatey nitro cold brew.
• Maple-Vanilla: Swap the vanilla syrup for 1 tbsp pure maple syrup plus a drop of vanilla extract.
• Mocha Nitro: Stir 2 tsp cocoa powder into 1 tbsp hot water to make a paste; blend into each glass with the vanilla syrup before pouring.

Storage & Make-Ahead

Cold brew concentrate keeps 7–10 days in the refrigerator in a sealed jar. The diluted “nitro base” is best within 3–4 days. Vanilla syrup keeps up to 2 weeks refrigerated. Only charge or whip what you’ll drink right away; the cascading microfoam peaks within minutes of pouring.

Nutrition (per serving)

Approximate, with 1 tbsp 1:1 vanilla syrup: 40–50 calories; 10–12 g carbs; 10–12 g sugars; 0 g fat; 0 g protein; sodium <5 mg. Caffeine: approximately 160–220 mg, depending on beans and steeping yield.