When temperatures climb, few things hit the spot like a cold brew. But this summer, skip the café queue and give your at-home coffee game a boost — with a handful of creative, nut-forward twists. From creamy nut milks to naturally sweet syrups and toppings, these recipes bring something extra to every chilled sip.
Start Simple: Almond Milk Cold Brew
A good cold brew doesn’t need much. Just strong, smooth coffee and something creamy to round it out. Almond milk is an easy favorite — not only because it’s plant-based and dairy-free, but because California Almonds bring a clean, subtly nutty flavor that pairs beautifully with the deep roast of coffee.
This basic almond milk cold brew by Chef Todd Humphries is the perfect foundation for customization: endlessly adaptable, effortlessly refreshing, and a great starting point if you’re new to nut milks in your coffee routine.
Shake Things Up: Pecan Milk Vanilla Syrup Shaken Espresso
For something with café-level flair, try this shaken espresso with pecan milk and homemade vanilla syrup by Emily Laurae. It’s sweet, chilled, and a little foamy from the shake. But what really sets it apart is the pecan milk — nutty, buttery, and made from U.S.-grown Pecans.
This one’s great for an afternoon energy boost when you want something iced, smooth, and a little special. Make your own pecan milk for the full experience (and don’t worry—it’s simpler than it sounds).
Go Bold: Bourbon Walnut Frappe
Cold brew meets cocktail hour in this refreshing bourbon frappe by Ashley Conway. It’s a little smoky, a little sweet, and entirely refreshing, especially with the richness of blended toasted walnuts and a splash of maple syrup. Made with California Walnuts, this is one of those recipes that turns a casual sip into a proper occasion. It’s an ideal brunch drink or after-dinner cooler that’s far from ordinary. Don’t want an alcoholic beverage? Make it a mocktail easily by removing the bourbon.
Top It Off: Walnut Cream-Topped Cold Brew
Not every cold brew needs bells and whistles, but a topping like this walnut cream is hard to resist. This recipe by Chef Robert Danhi features a creamy layer made from soaked California Walnuts and a touch of vanilla, adding sweetness, body, and flavor without any dairy. It’s smooth, nutty, and just a little luxurious. For an extra layer of complexity, a splash of California Green Walnut Liqueur ‘Nocino’ makes this an irresistible, cocktail-worthy treat.
Add a Tropical Twist: Coconut Pistachio Latte Macchiato
Last but not least, this layered iced macchiato by Sandra Dusza brings a touch of the tropics to your summer coffee lineup. Coconut water and a smooth milk made from American Pistachios form the base, topped with a shot of espresso for contrast and depth. The result is cool, light, and totally refreshing — like a beach day in a glass.
Nut Milks and Cold Brews: A Perfect Match
Coffee and nuts may not seem like the most obvious pairing, but once you try these recipes, it just makes sense. American-grown almonds, walnuts, pistachios, and pecans each offer something special: creaminess, depth, sweetness, or richness—all without the need for dairy or artificial flavorings. Whether you’re looking to streamline your morning brew or experiment with something new, these recipes offer a delicious way to keep cool and sip smart with every glass.
Try one — or all — and give your summer cold brew lineup a delicious upgrade.
