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Lemongrass Ginger Cold Brew is a cold-steeped coffee where coarse grounds sit for 16 hours alongside bruised lemongrass stalks and fresh ginger slices, so the citrus and heat infuse right into the brew.
I started making this after a batch of plain cold brew tasted flat next to a lemongrass ginger tea I had going in the fridge. Steeping them together seemed obvious once I tried it.
The lemongrass brings a sharp citrus note without any sourness, and the ginger adds a slow heat that shows up on the back of your throat. Together they cut through the coffee’s bitterness instead of masking it.
One thing to watch: don’t steep past 18 hours or the ginger turns the whole batch bitter and a little medicinal. I learned that the hard way with a batch I forgot in the fridge overnight and into the next day.
Why You’ll Love This Recipe
- Steeps in the fridge, no stovetop needed
- Lemongrass and ginger balance the coffee’s bitterness
- Makes a concentrate you can dilute to taste
- Keeps in the fridge for over a week
Ingredient Notes
- Coffee grounds: Use a coarse grind, similar to French press. Fine grind clouds the brew and pulls out excess bitterness during the long steep.
- Lemongrass: Fresh stalks work best. Smash them with the flat side of a knife before adding so the oils actually release into the water.
- Ginger: Use fresh, thinly sliced ginger. Powdered ginger tastes flat here and won’t give the same sharp heat.
- Water: Filtered cold water matters more than usual since the coffee sits with it for 16 hours. Chlorine taste comes through.
- Milk or simple syrup: Optional for serving. Coconut milk pairs well with the lemongrass if you want a rounder finish.
Lemongrass Ginger Cold Brew: Bright, Spiced, and Cool
Ingredients
Method
- Combine the coarse ground coffee, smashed lemongrass, and sliced ginger in a large glass jar or pitcher.
- Pour in the cold filtered water and stir gently until all the grounds are saturated.
- Cover the jar and steep in the fridge for 16 hours, or on the counter for 12 hours if your kitchen stays under 70 F / 21 C.
- Strain the mixture through a fine-mesh sieve into a clean pitcher, pressing gently on the lemongrass and ginger to release the last of the liquid.
- Line the sieve with cheesecloth and strain a second time until the concentrate runs clear of fine coffee sediment.
- Fill a glass with ice, pour in the concentrate, and top with water or milk at about a 1:1 ratio for a standard-strength cup.
Notes
- Use filtered water since tap water's chlorine flavor comes through in a long steep.
- Bruise the lemongrass firmly, a light tap won't release enough oil.
- Don't steep past 18 hours or the ginger turns bitter and medicinal.
- Store the concentrate undiluted, it keeps its flavor better than pre-mixed batches.
Tips for Success
- Smash the lemongrass stalks with the back of a knife before steeping so the oils release into the water.
- Use coarse ground coffee, similar to French press grind, or the brew turns cloudy and over-extracted.
- Steep in the fridge for 16 hours instead of the counter if your kitchen runs warmer than 70 F / 21 C.
- Strain twice, once through a mesh sieve and once through cheesecloth, to get a clear concentrate.
- Taste the concentrate before diluting since steep time and ginger amount both change the final strength.
Variations
- Swap the ginger for galangal and add a few Thai basil leaves for a more herbal, Southeast Asian profile.
- Steep a cinnamon stick alongside the lemongrass for a warmer, spiced version that works well on cooler mornings.
- Replace half the water with coconut water for a lightly sweet, tropical version of the same cold brew.
Storage and Reheating
Store the strained cold brew concentrate in an airtight jar in the fridge for up to 10 days. The flavor holds better undiluted, so mix individual glasses with water or milk as you go.
This is a cold drink from start to finish, so there’s no reheating step. If the concentrate separates or looks slightly cloudy after a few days, give the jar a shake before pouring.
Freezing isn’t worth it here. The lemongrass and ginger flavors dull once thawed, and the texture turns watery.
Serving Suggestions
Pour the concentrate over a full glass of ice and top with cold water for a lighter cup, or use milk or coconut milk for something rounder. A splash of simple syrup works if you want it sweeter without extra dilution.
This pairs well with breakfast pastries that have some spice of their own, like a ginger scone or a slice of banana bread. It also holds up next to something fatty and savory, like an egg and avocado toast, since the citrus cuts through the richness.
For a weekend brunch, serve it in a clear glass pitcher with extra lemongrass stalks and ginger slices floating in it so people can see what’s in it before they pour.
FAQ
Why does my lemongrass ginger cold brew taste bitter or medicinal?
That happens when the ginger steeps too long, usually past 18 hours. Ginger’s flavor compounds turn sharp and almost soapy the longer they sit in cold water. Stick to a 16-hour steep and pull the ginger out earlier next time if this keeps happening.
Can I use ginger powder instead of fresh ginger in this cold brew?
Fresh ginger works much better here. Powdered ginger tastes flat after a long cold steep and doesn’t release the same sharp heat that balances the coffee. If fresh isn’t available, use a smaller amount of powder and expect a milder result.
How long does lemongrass ginger cold brew concentrate keep in the fridge?
The strained concentrate keeps for up to 10 days in an airtight jar in the fridge. Keep it undiluted until you’re ready to drink it, since diluted batches lose their flavor faster. Give the jar a shake if it separates slightly after a few days.
What goes well with a glass of lemongrass ginger cold brew?
A ginger scone, banana bread, or egg and avocado toast all work well alongside this drink. The citrus from the lemongrass cuts through richer, fattier foods, and the ginger echoes any spiced pastry on the table. It also stands on its own as a mid-afternoon pick-me-up.
Is lemongrass ginger cold brew dairy free?
Yes, the concentrate itself is dairy free and vegan since it’s just coffee, water, lemongrass, and ginger. It only picks up dairy if you choose to top it with milk or cream when serving. Use oat or coconut milk to keep the whole glass plant-based.
What’s the difference between this and regular cold brew coffee?
Regular cold brew steeps coffee grounds in plain water, while this version adds bruised lemongrass and fresh ginger to the same jar. The aromatics infuse right alongside the coffee over 16 hours, so the citrus and spice come through in every sip instead of being added after the fact.
