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Cold brew is already low-acid and smooth, but steeping it with dried apricots and a vanilla bean takes it somewhere completely different. You get a soft, fruity note that blends into the coffee rather than sitting on top of it.
I started making this version after a bag of dried apricots sat on my counter while I was prepping my weekly cold brew batch. I tossed a handful in. The result was better than anything I’d ordered at a coffee shop.
No fancy equipment needed here. A large mason jar, coarse-ground coffee, and 12 hours in the fridge is all it takes — the same approach behind most overnight cold brew coffee recipes.
The apricot flavor is subtle, not candy-sweet. If you want it more pronounced, a short apricot simple syrup — built the same way as most homemade coffee syrups for your brew — on the side gives you control over how fruity each glass gets.
Why You’ll Love This Recipe
- No bitterness – apricot softens the coffee’s edge naturally
- One jar, no special equipment, minimal cleanup
- Concentrate keeps for two weeks in the fridge
- Adjustable sweetness without added sugar in the brew
Ingredient Notes
- Coarse-ground coffee: Use a medium-dark roast with low acidity – Ethiopian or Colombian work well. Pre-ground labeled ‘cold brew grind’ is fine.
- Dried apricots: Unsulfured (brown) dried apricots give a deeper, less sharp flavor than the bright orange sulfured kind. Fresh apricots can work in summer but reduce steep time to 10 hours.
- Vanilla bean: Split and scrape the bean so the seeds infuse directly into the brew. One teaspoon of pure vanilla extract stirred in at the end is a reasonable swap.
- Filtered water: Tap water with heavy chlorine taste will affect the final flavor. Filtered or bottled water makes a noticeable difference in a recipe this simple.
- Apricot simple syrup (optional): Made by simmering equal parts sugar, water, and a few dried apricots for 10 minutes. Adds sweetness without diluting the concentrate.
Apricot Vanilla Cold Brew Recipe
Ingredients
Method
- Add the coarse-ground coffee, chopped dried apricots, and vanilla bean seeds and pod to a 32 oz mason jar.
- Pour in 800 ml of cold filtered water and stir gently until the coffee is fully saturated.
- Seal the jar and place it in the back of the fridge. Steep for 12 hours - no longer than 14.
- Set a fine-mesh sieve over a large bowl and pour the cold brew through it to remove the solids.
- Line the sieve with cheesecloth or a paper coffee filter and strain the liquid a second time until clear. Discard the spent coffee and apricots.
- Transfer the concentrate to a clean sealed jar and store in the fridge until ready to serve.
- Combine sugar, water, and dried apricots in a small saucepan over medium heat.
- Stir until sugar dissolves, then simmer gently for 10 minutes until the liquid turns a pale golden color.
- Strain out the apricots and let the syrup cool completely before storing in a sealed jar in the fridge.
- Fill a glass with ice cubes.
- Pour in roughly 120 ml of cold brew concentrate.
- Add 120 ml of cold water or oat milk and stir to combine.
- Add a drizzle of apricot simple syrup if you want extra sweetness, and garnish with a slice of dried apricot on the rim.
Notes
Tips for Success
- Grind coffee coarse, around the size of raw sugar crystals, to prevent over-extraction and a muddy brew.
- Chop dried apricots roughly so more surface area is exposed to the water during the steep.
- Keep the jar in the back of the fridge where the temperature stays most consistent during the 12-hour steep.
- Strain the cold brew through a coffee filter or double-layered cheesecloth to remove all fine particles and apricot pulp.
- Taste the concentrate before serving – dilute 1:1 with water or milk, then adjust the ratio to your preference.
Variations
- Spiced version: add one cinnamon stick and two cardamom pods to the steep jar alongside the apricots.
- Apricot vanilla oat latte: mix concentrate with steamed oat milk and a drizzle of apricot syrup.
- Iced apricot vanilla tonic: pour concentrate over tonic water and ice for a sparkling coffee drink.
Storage and Reheating
Store the strained cold brew concentrate in a sealed glass jar or bottle in the fridge for up to 14 days. The apricot and vanilla notes actually deepen slightly after day two.
Do not freeze the concentrate – freezing dulls the fruit flavor and changes the coffee’s texture when thawed.
If you made apricot simple syrup separately, store it in a small sealed jar in the fridge for up to three weeks.
Serving Suggestions
Serve over a full glass of ice, diluted roughly 1:1 with cold filtered water. Add a splash of oat milk or whole milk if you want something creamier. A slice of dried apricot on the glass edge makes a nice visual touch.
For a weekend brunch setup, put the concentrate, a small pitcher of oat milk, and the apricot syrup on the table so people can build their own glass. It pairs particularly well with almond croissants or a fruit-forward yogurt bowl.
On warmer days, blend the concentrate with ice and a tablespoon of apricot syrup for a quick frozen coffee that doesn’t need any added sugar.
FAQ
Why does my apricot vanilla cold brew taste bitter even after 12 hours?
Bitterness usually means the grind was too fine or the steep time ran too long. Use a coarse grind and pull the brew at the 12-hour mark – going past 14 hours with apricots in the jar can also add a slightly sharp tannic note.
Can I use apricot jam instead of dried apricots in this cold brew?
I wouldn’t – jam adds a lot of pectin and sugar that makes straining messy and throws off the flavor balance. Dried apricots infuse cleanly and give a more natural fruit note.
Can I freeze apricot vanilla cold brew concentrate for later?
Freezing works in a pinch but the fruit and vanilla aromatics fade noticeably after thawing. It’s better to keep a fresh batch going in the fridge since it stays good for two weeks.
What kind of coffee roast works best with apricot and vanilla?
A medium-dark roast with low natural acidity pairs best – the chocolate and nutty notes complement the apricot without competing. Very light roasts can taste sharp or grassy next to the fruit.
Is apricot vanilla cold brew lower in caffeine than regular iced coffee?
The caffeine in cold brew concentrate is actually higher than a standard drip coffee, but you dilute it before drinking, so the final glass lands around 100-150 mg depending on your dilution ratio. The apricots and vanilla add no caffeine.
What’s the difference between this apricot cold brew and an apricot iced coffee?
Iced coffee is brewed hot and poured over ice — a technique closer to a zesty iced coffee like mazagran — which gives a sharper, more acidic cup. Cold brew steeped with apricots is never exposed to heat, so the fruit flavor integrates more smoothly and the whole drink stays low-acid.
