First things first: coarsely grind the coffee beans! Yeah, this is annoying. For a year I’d try to make coldbrew coffee with already ground beans, and grinding them definitely is better. I used my grinder thing for my vitamix. Just make sure they are COARSELY ground, this way you won’t have granules floating in your drink (which is one of the worse things ever in life, in my opinion). Once the beans a freshly ground, add them to a large bowl or pitcher/container/jar. Add the water and stir to mix. Let this mixture sit overnight in the fridge. I have heard both ways: at room temperature and overnight. I prefer it from the fridge. (Also as a note, sometimes I made this in my french press too. I just don’t have a huge one.)

The next morning, strain the coffee through a few layers of cheesecloth or a coffee filter. It’s key to reduce the granules. Now you have your coffee! Fill a glass with ice, add your desired amount of coffee and cream/milk – then go to town with the syrups. Note: the syrups should be stored in a sealed container in the fridge. They should last a week or two!

Combine the sugar, water, scraped vanilla beans, whole bean and extract in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar. I usually don’t remove the vanilla pod and just leave it in for flavor. You can remove it if you wish!

Add the blackberries to a blender with the water. Puree until completely smooth and blended, then strain over a fine mesh sieve into a bowl – so all you have is blackberry juice. Combine the juice and sugar in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar. This syrup can get extra sweet due to the flavor of your berries, so feel free to play along with water and sugar ratios.

Combine the sugar, cinnamon and water in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar.

Combine the sugar, water and extract in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar.