July 22, 2022

3 Killer Cold Brew Coffee Recipes You Have to Try

Hey you! Want to chillax at home with some fun-nomenal cold brew concoctions? We’ve gotcha. These recipes are tried and true, developed by our own in-house mixologist, Sam Lyden. Each recipe offers a no-holds-barred flavor punch that will have you feeling like you just stepped through the doors into the friendly confines of Metropolis Cafe.

Let’s get this party started!

Cold Brew vs. Iced Coffee

First, let’s take a quick look at the difference between coffee cold brew & iced coffee to make sure we’re all on the same page.

After all, while their names make them sound similar, you shouldn’t let them fool you because there is a difference.

Iced coffee is hot coffee poured over ice. Sometimes this will taste watered down, sour or just plain old. Cold brew, on the other hand, is coffee that’s been brewed using cold water over an 18 hours steep. Cold brew is fuller, richer and lower in acidity.

Hey, can’t sugar coat this, but it takes a little longer to brew cold brew than tipping your left-over coffee over a cup of ice, but it’s worth it. Promise.  

So how about those award-winning recipes we promised? Your patience is about to pay off biggly.

Killer Cold Brew Recipe #1. Pumpkin Spice Cold Brew

If, like me, you a) prefer your pumpkin sweet & spicy and b) can’t wait until fall, then you are in luck. This recipe is for you! Mix it up this afternoon and you’ll be enjoying pumpkin spice cold brew tomorrow morning!


  • 4 cinnamon sticks, broken into wood-chip sized chunks.
  • 10.5oz Metropolis Cold Brew Blend, very coarsely ground for cold brew.
  • 2 C canned pumpkin puree (350g)
  • ⅔ C sweetened condensed milk (210g)
  • 1.25 C heavy cream (280g)
  • 2 T + 1t pumpkin spice


  • Whisk all the pumpkin spice ingredients together, cover, then set aside in the fridge.
  • Prepare the cold brew: In a gallon pitcher or large bowl, mix the coffee grounds into 84oz of cold, filtered water. Add  your cinnamon chunks, then stir until the coffee is evenly moist and the cinnamon is mixed in. Cover and let steep for 24 hours in the fridge, then strain through a cheesecloth or fine mesh strainer.
  • Whisk the pumpkin spice creamer into your cold brew until totally combined. 10 or 15 seconds.
  • Top with whipped cream and a dash of nutmeg if you’re feeling fancy, Mr. Mc-Fancy pants.
  • Excellent with rum, if you’re so inclined. Arrrrrrrrr.

Killer Cold Brew Recipe #2 - Cold Brew Arnold Palmer

Arnold Palmer was famous for a lot of things, not least of which his self-titled 19th hole refresher, lemonade over iced tea. At Mtrop we’re like, yo, Arnold, that’s cool and all but how exactly does your drink incorporate cold brew coffee? It doesn’t?? Well, we’re going to fix that glaring issue.

Trust us. As weird as this sounds (cold brew + lemonade), we’re about to mix up your new favorite summertime treat.


  • 1 C sugar
  • 1 C Lemon Juice (4-6 lemons)
  • 1 C Cold Water
  • 10.5oz Metropolis Cold Brew Blend, coarsely ground for cold brew.


  • Peel the lemons, then crush the peels into the sugar in a mortar and pestle until pulpy.
  • Squeeze the lemons until you have 1 C lemon juice. Set aside.
  • Spoon this sugary, peely, pasty mess into a pan and add 1 cup of water. Heat over medium-low until the syrup is clear. remove from the heat.
  • Let it rest until it reaches room temp, then strain through a fine mesh strainer into your lemon juice, to make a pungent lemonade concentrate. Stir, then set in the fridge to chillax.
  • Mix the coffee grounds into 84oz of cold, filtered water (we use a gallon pitcher). Briefly stir until all the  coffee cafe grounds are moist. Cover and allow to steep 24 hours in the fridge, then strain  through a cheesecloth or fine mesh strainer.
  • Mix a ratio of cold brew to lemonade to taste. Add sugar as needed. You’ll need to play with the ratio. Garnish with fresh mint and lemon medallions. 



  • 10.5oz Metropolis Cold Brew Blend, coarsely ground for cold brew or French Press.
  • 3.5 C unsweetened coconut flakes
  • Milk (dairy or alternative dairy of your choice)
  • Chocolate sauce.


  • Preheat oven to 325 F
  • Line a baking sheet with parchment paper and spread out the coconut flakes evenly
  • Toast for 5-6 minutes, toss, then toast another 5-6 minutes. Let it cool to room temp. Set aside a tiny bit for garnishing.
  • Prepare the cold brew: Using a large bowl, mix the coffee grounds into 84oz of cold, filtered water. Add the toasted coconut and stir until all the coffee grounds are moist and the coconut is mixed in. Cover and allow to steep 24 hours in the fridge.
  • Pour the milk into an ice cube tray. Wrap with cellophane and set in the freezer.
  • When the cold brew is done steeping, strain through a cheesecloth or fine mesh strainer.
  • In a high-powered blender, combine 1 C coconut cold brew, 6-8 ‘milk’ cubes, and a healthy squirt of chocolate sauce. Blend until smooth. Taste and adjust according to preference. 
  • In your most favorite-ist tall glass or mug, top with whipped cream, a drizzle of chocolate sauce and a few toasted toasted coconut flakes.

The Perfect Cold Brew

And if you’re looking for the perfect coffee to use to make your cold brew at home, don’t forget to check out our collections. Our top cold brew recommendation is cold brew blend - Smooth, sweet, and heavy like chocolate milk, this highly caffeinated was created by coffee nerds for coffee nerds who truly love the bean. That said, if you want to try something new and different, we’re roasting up a large variety of the best coffee shop in Chicago where you can choose from light, medium or dark roasts. Or, if you’re not sure, take our quiz and let technology decide your coffee fate.