Cold-Brewed Cappuccino 4.000

Mette Randem for The Washington Post

Aug 26, 2009

An alternative way to make iced coffee is by cold-brewing, a technique that in many ways is superior to hot-brewing: It draws out the flavor but not much of the bitterness. Cold-brewed coffee is delicious by itself, with or without ice. Here it is served with a light and airy cream, like a cappuccino, or in this case more like a frappuccino.

You can also make this drink with regular cold filter-brewed coffee, in which case you might need to increase the amount of sugar.

Make Ahead: The cold-brewing must be started at least 8 hours in advance.

Servings: 4
  • 2 cups water
  • 2 ounces medium-coarse (filter) ground coffee
  • 2 to 4 tablespoons sugar
  • 1 cup cream or full-fat milk (may substitute low-fat milk)
  • 10 to 15 ice cubes
  • 1/2 to 1 teaspoon powdered cinnamon


Combine the water and coffee, preferably in a glass or ceramic container. Cover and refrigerate for at least 8 hours.

Pour the mixture through a coffee filter into a glass measuring cup, then add the sugar to taste and stir until it is dissolved. Portion the cold-brewed coffee evenly among 4 large glasses. Place 1/2 cup of the cream or milk and the ice cubes into a cocktail shaker and shake for 20 seconds, until it is light and airy. Pour the shaken cream or milk (but not the ice) into 2 of the glasses. Repeat with the remaining cream or milk and pour into the remaining glasses. If you want ice cubes in the drink, divide the ice from the shaker among the glasses. (That will alter the appearance of the drink.) Sprinkle lightly with cinnamon.

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Recipe Source

From Gastronomer columnist Andreas Viestad.

Tested by Joe Yonan.

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