Warm, aromatic, and deeply smooth, this spiced cold brew brings a layered twist to your everyday coffee ritual. Cinnamon sticks, cloves, star anise, and cacao nibs brew slowly with coarsely ground coffee for a rich, subtly spiced flavor that feels complex, balanced, and easy to enjoy.
Everything brews together inside the fine mesh filter of the Takeya Cold Brew Coffee Maker, making it simple to infuse your coffee with warm spice notes while keeping straining clean and effortless.
Sweet cinnamon, warm clove, licorice-like star anise, and nutty cacao nibs add depth to the naturally smooth profile of cold brew. Let the blend brew for 24 hours to give the spices time to fully express their flavor, then finish with vanilla and a pinch of salt to help bring out the coffee’s natural sweetness.
Finish with your favorite milk, a touch of maple syrup and a light sprinkle of cinnamon for a smooth, spiced cold brew that feels crafted, balanced, and refreshingly simple.
Spice Cold Brew Latte
Ingredients for 1 QT
- 4 cinnamon sticks, broken in half
- 5 whole cloves
- 5 whole star anise
- 20 grams cacao nibs (2 heaping tablespoon)
- 86 grams coarsely ground coffee (approx. one very full and tightly packed cup)
- 1 tablespoon pure vanilla extract
- pinch of salt
- Unsweetened milk of choice (whole, cashew or oat recommended)
- Sweetener of choice (maple syrup recommended)
Ingredients for 2 QT
- 5 cinnamon sticks, broken in half
- 8 whole cloves
- 8 whole star anise
- 32 grams cacao nibs (1/4 cup plus ½ tablespoon)
- 160 grams coarsely ground coffee (11/2 cups plus 2 tablespoons)
- 1 ¾ tablespoons pure vanilla extract
- pinch of salt
- Unsweetened milk of choice (whole, cashew or oat recommended)
- Sweetener of choice (maple syrup recommended)
Place the star anise pods in a mortar and pestle and lightly crush the pods (or add to a durable measuring cup and crush with a wooden spoon). Add the star anise to the coffee filter along with the broken cinnamon sticks, cloves, cacao nibs and coarsely ground coffee. Twist the filter into the lid. Add cold water (4.5 cups for 1 QT and 7 cups for 2 QT) to the Takeya Cold Brew Coffee Maker.
Lower the filter into the water, seal airtight, shake for 60 second to moisten the grounds, spices and cacao nibs. Cold brew for 24 hours.
Remove the filter, and place into a large glass or measuring cup, allowing the coffee to drain from the filter. Rinse the interior of the lid (which may have grounds from shaking). Add the vanilla and salt to the coffee. Pour in additional coffee that has drained from the filter. Seal the lid airtight and shake to mix. Refrigerate or serve. When ready to serve, fill glass ¾ of the way with cold brew coffee, top with milk of choice and sweeten to taste. Optional: garnish with a cinnamon stick or a sprinkle of ground cinnamon.