10 Spring Coffee Drinks to Sip All Season Long

Combine Cold Brew

Add 3/4 cup coarsely ground dark roast coffee to a large mason jar or pitcher. Pour in 3 cups of cold filtered water and stir gently to ensure all the grounds are saturated.

Do not stir vigorously — just enough to combine.

Chill Overnight

Cover the jar or pitcher with a lid or plastic wrap and place it in the refrigerator. Allow the coffee to steep for 12 hours (or overnight).

Steeping for less than 10 hours will produce a weak brew; more than 16 hours may make it bitter.

Strain Cold Brew

After 12 hours, set a fine mesh strainer lined with cheesecloth or a coffee filter over a clean pitcher or large bowl. Slowly pour the cold brew through the strainer, allowing it to drip through naturally.

Discard the spent coffee grounds. You should have approximately 2 to 2.5 cups of cold brew concentrate.

Store in the refrigerator until ready to use.

Make Lavender Syrup

In a small saucepan, combine 1/2 cup granulated sugar, 1/2 cup water, and 2 tablespoons dried culinary lavender buds. Heat over medium heat, stirring occasionally, until the sugar fully dissolves, about 3 to 4 minutes.

Do not boil vigorously — keep it at a gentle simmer. Remove from heat and stir in 1/2 teaspoon pure vanilla extract.

Infuse Lavender Syrup

Allow the lavender syrup to infuse off the heat for 30 minutes. This steeping time allows the floral notes to fully develop without becoming soapy or overpowering.

After 30 minutes, strain the syrup through a fine mesh strainer into a small jar or container, discarding the lavender buds. Let the syrup cool completely before using.

It can be stored in the refrigerator for up to 2 weeks.

Assemble the Drinks

Fill two tall glasses generously with ice cubes. Pour approximately 3/4 cup of cold brew concentrate into each glass.

Add 1 to 2 tablespoons of lavender syrup to each glass, adjusting to your preferred sweetness level. Stir gently to combine.

Add Oat Milk

Slowly pour 1/2 cup of barista-style oat milk over the back of a spoon into each glass to create a beautiful layered effect. The oat milk will gently cascade through the cold brew.

Garnish with a fresh lavender sprig if desired and serve immediately.

Make Honey Rose Syrup

In a small saucepan over medium-low heat, combine 3 tablespoons honey, 3 tablespoons water, and 2 tablespoons dried culinary rose petals. Stir gently and heat for 4–5 minutes until the honey is fully dissolved and the mixture just begins to simmer.

Do not boil. Remove from heat.

Infuse Rose Flavor

Allow the honey rose mixture to steep off the heat for 10 minutes so the rose petals can fully infuse their floral flavor into the syrup. The syrup should take on a soft pink hue and a fragrant rose aroma.

Strain and Finish Syrup

Pour the syrup through a fine mesh strainer into a small bowl or jar, pressing the rose petals gently with a spoon to extract all liquid. Discard the petals.

Stir in 1/4 teaspoon pure rose water. Let the syrup cool to room temperature, then refrigerate for 15 minutes until completely chilled.

Brew Espresso

While the syrup chills, brew 2 shots (2 oz) of espresso using an espresso machine, or brew 4 oz of very strong coffee. Allow the espresso to cool slightly for 2–3 minutes at room temperature so it doesn’t immediately melt the ice.

Assemble the Latte

Fill two tall glasses generously with ice cubes. Add 1.5 tablespoons of the chilled honey rose syrup to each glass.

Pour 1 oz of espresso (or 2 oz strong coffee) over the ice in each glass. Stir briefly to combine the syrup and espresso.

Add Milk and Garnish

Pour 1/2 cup of whole milk or oat milk slowly over the back of a spoon into each glass to create a gentle layered effect. If using, spoon a small amount of lightly whipped heavy cream on top.

Garnish with a pinch of dried rose petals and a tiny pinch of pink Himalayan salt to enhance the floral sweetness. Serve immediately.

Prepare Matcha Concentrate

In a small bowl, sift 2 teaspoons of ceremonial-grade matcha powder to remove any clumps. Add 3 tablespoons of hot water heated to 175°F (80°C) — do not use boiling water as it will make the matcha bitter.

Using a matcha whisk (chasen) or small electric frother, whisk vigorously in a W or M motion for 30–45 seconds until the matcha is fully dissolved, smooth, and slightly frothy with no visible clumps. Stir in 1 tablespoon of maple syrup and mix to combine.

Make Coconut Cold Foam

Remove the chilled canned coconut cream from the refrigerator (it should have been chilled overnight so the cream solidifies at the top). Scoop out 1/2 cup of the thick coconut cream into a medium bowl or the bowl of a stand mixer, being careful not to include the liquid at the bottom.

Add 2 tablespoons of coconut milk beverage, 1 tablespoon maple syrup, 1/4 teaspoon vanilla extract, and a pinch of fine sea salt. Using a handheld milk frother or stand mixer on medium-high speed, whip the mixture for 60–90 seconds until it becomes light, airy, and pourable but still holds soft peaks.

It should resemble a thick, spoonable foam. Set aside.

Assemble Latte Base

Fill each of the two tall glasses with 1/2 cup of ice cubes. Pour 1/2 cup of oat milk or coconut milk beverage over the ice in each glass.

Divide the remaining 1 tablespoon of maple syrup between the two glasses and stir gently to combine with the milk. This creates a lightly sweetened, creamy base for the matcha to rest on.

Layer Matcha Over Milk

Slowly pour the prepared matcha concentrate over the back of a spoon held just above the surface of the milk in each glass, dividing it evenly between the two drinks. Pouring over a spoon slows the flow and helps the vibrant green matcha layer float beautifully on top of the milk, creating a striking two-tone visual effect before stirring.

Top with Cold Foam

Using a large spoon, gently spoon the whipped coconut cold foam over the top of each latte, dividing it evenly. Aim for a thick, generous layer of foam — about 1/2 to 3/4 inch deep — that sits proudly above the rim of the glass.

Garnish and Serve

Using a fine mesh sieve, lightly dust the top of the coconut cold foam on each glass with a small pinch of matcha powder for a beautiful spring-green finish. If desired, place a small edible flower or fresh mint sprig on top for an elegant seasonal garnish.

Serve immediately with a wide straw so you can sip through all the layers.

Make Peach Syrup

In a small saucepan over medium heat, combine 1/2 cup water, 1/2 cup granulated sugar, 1 cup peach chunks, and 1/2 teaspoon ground cardamom. Stir to combine and bring to a gentle simmer.

Cook for 8–10 minutes, stirring occasionally, until the peaches break down and the syrup thickens slightly and turns a golden peachy color.

Strain and Finish Syrup

Remove the saucepan from heat. Use a muddler or fork to gently press the softened peach pieces against the side of the pan to extract maximum flavor.

Strain the syrup through a fine mesh strainer into a small bowl or jar, pressing the solids firmly. Stir in 1/4 teaspoon vanilla extract and 1 tablespoon fresh lemon juice.

Discard the solids.

Chill the Syrup

Transfer the strained peach cardamom syrup to the refrigerator and chill for at least 15 minutes until cool. You should have approximately 3/4 cup of syrup.

This step ensures the syrup won’t melt your ice when added to the drink.

Brew the Espresso

While the syrup chills, brew 2 shots (2 oz total) of espresso using an espresso machine set to 200°F (93°C), or brew using a stovetop moka pot over medium heat. Allow the espresso to cool for 2–3 minutes at room temperature before using so it doesn’t immediately melt all the ice.

Assemble the Drinks

Fill two tall 12–16 oz glasses generously with ice cubes. Add 2–3 tablespoons of the chilled peach cardamom syrup to each glass, adjusting to your preferred sweetness level.

Pour 1/2 cup (4 oz) of cold filtered water over the ice in each glass, then slowly pour one shot (1 oz) of espresso over the top of each drink.

Garnish and Serve

Give each drink a gentle stir with a long spoon to lightly combine the layers while preserving the beautiful gradient effect. Garnish each glass with a fresh peach slice on the rim and a small pinch of ground cardamom dusted over the top.

Serve immediately and enjoy the floral, fruity spring flavors.

Make Vanilla Elderflower Syrup

In a small saucepan over medium heat, combine 1/4 cup water and 2 tablespoons granulated sugar. Stir until the sugar fully dissolves, about 2–3 minutes.

Remove from heat and stir in 2 tablespoons elderflower cordial, 1/2 teaspoon pure vanilla extract, and a pinch of flaky sea salt. Do not boil after adding the cordial, as heat can diminish the delicate floral notes.

Infuse the Syrup

Allow the vanilla elderflower syrup to rest off the heat for 10 minutes so the floral and vanilla flavors meld together. If desired, pass through a fine mesh strainer into a small bowl or jar.

The syrup should be lightly fragrant and have a pale golden hue.

Pull the Espresso

Using your espresso machine, pull 2 double shots of espresso (approximately 2 oz each, 4 oz total). Aim for a brew temperature of 195–205°F and an extraction time of 25–30 seconds for a balanced, rich shot with a golden crema.

Divide the espresso evenly between two 4 oz cortado glasses, about 2 oz per glass.

Add Elderflower Syrup

Stir 1 tablespoon of the vanilla elderflower syrup into each glass of hot espresso, gently combining so the syrup fully dissolves into the coffee. Taste and adjust with a touch more syrup if you prefer a sweeter, more floral profile.

Steam and Pour Milk

Steam 4 oz of whole milk (or oat milk) to 140–150°F using your espresso machine’s steam wand or a handheld frother. For a cortado, aim for a microfoam texture — silky and just lightly aerated, not stiff foam.

Slowly pour approximately 2 oz of steamed milk over the back of a spoon into each glass, allowing it to gently settle on top of the espresso in a 1:1 ratio.

Garnish and Serve

Garnish each cortado with a small sprig of fresh or dried edible elderflower rested on the rim of the glass. Serve immediately while hot.

For an iced version, allow the espresso-syrup mixture to cool for 2 minutes, pour over ice in a rocks glass, and top with cold-frothed milk.

Brew the Espresso

Brew 4 shots of espresso using your espresso machine or moka pot. Set aside and allow to cool for 3 to 5 minutes so it is warm but not scalding hot.

This prevents the ice from melting too quickly when shaking.

Make Blueberry Syrup

In a small saucepan over medium heat, combine 1/2 cup blueberries, 1/4 cup sugar, and 1/4 cup water. Stir to combine and bring to a gentle simmer.

Cook for 4 to 5 minutes, stirring occasionally and lightly pressing the blueberries with a spoon to release their juices, until the berries have burst and the syrup is slightly thickened and deeply purple. Remove from heat and stir in 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest.

Strain the Syrup

Pour the blueberry lemon mixture through a fine mesh strainer into a small bowl or jar, pressing the solids gently to extract all the syrup. Discard the blueberry solids.

Allow the syrup to cool for 2 to 3 minutes before using. You should have approximately 1/3 cup of syrup.

Shake the Espresso

Add the 4 cooled espresso shots and 3 tablespoons of the blueberry lemon syrup to a cocktail shaker or large mason jar. Fill with 1 cup of ice cubes.

Seal tightly and shake vigorously for 20 to 30 seconds until the mixture is frothy, well chilled, and the ice has slightly broken down.

Assemble the Drinks

Fill two tall glasses with the remaining 1 cup of ice, dividing evenly. Pour 1/2 cup of oat milk into each glass over the ice.

Slowly strain or pour the shaken espresso mixture over the back of a spoon to layer it on top of the milk for a beautiful visual effect.

Garnish and Serve

Garnish each glass with a few fresh blueberries and a lemon slice on the rim. Serve immediately with a straw and stir before drinking to combine the layers.

Drizzle any remaining blueberry lemon syrup over the top for extra flavor and color if desired.

Heat the Water

Heat 1 cup of filtered water to 175°F (80°C). Avoid boiling water, which will make jasmine green tea bitter.

If you don’t have a thermometer, bring water to a boil and let it cool for 2 minutes before using.

Infuse the Tea

Place 2 tablespoons of loose-leaf jasmine green tea into a fine mesh strainer or tea infuser set over a heat-safe measuring cup or bowl. Pour the 175°F water over the tea and allow it to steep for exactly 3 to 4 minutes.

Steeping longer than 4 minutes will result in a bitter, astringent brew. Remove the infuser or strain out the leaves immediately after 4 minutes.

Sweeten the Concentrate

While the tea is still hot, stir in 1 tablespoon of honey or maple syrup and a pinch of fine sea salt until fully dissolved. Taste and adjust sweetness as desired.

The salt subtly enhances the floral jasmine notes.

Warm and Froth Milk

In a small saucepan over medium-low heat, warm 1 cup of whole milk or oat milk to approximately 150°F (65°C) — hot but not simmering. Remove from heat, add 1/4 teaspoon vanilla extract, then use a handheld milk frother or whisk vigorously for 30 to 45 seconds until the milk is frothy and has nearly doubled in volume.

Assemble the Lattes

Divide the sweetened jasmine green tea concentrate evenly between two 12-ounce mugs, pouring about 1/2 cup into each. Slowly pour the warm frothed milk over the tea in each mug, holding back the foam with a spoon and spooning it on top last to create a layered effect.

Garnish and Serve

Top each latte with a few dried jasmine flowers or a light dusting of matcha powder for a delicate spring presentation. Serve immediately while hot.

Combine Cold Brew

Add 1/2 cup coarsely ground coffee to a large mason jar or pitcher. Pour 2 cups of cold filtered water over the grounds and stir gently to ensure all grounds are saturated.

Cover the jar tightly with a lid or plastic wrap.

Infuse Cold Brew

Place the covered jar in the refrigerator and allow the coffee to infuse for 12 hours (overnight is ideal). The longer it steeps, the stronger and smoother the cold brew concentrate will be.

Strain Cold Brew

After 12 hours, set a fine mesh strainer lined with cheesecloth over a clean pitcher or large bowl. Slowly pour the cold brew through the strainer, discarding the spent grounds.

Set the strained cold brew aside in the refrigerator until ready to serve.

Make Raspberry Syrup

In a small saucepan over medium heat, combine 1 cup raspberries, 1/2 cup packed light brown sugar, and 1/2 cup water. Stir frequently and bring the mixture to a gentle simmer, cooking for 8–10 minutes until the raspberries have completely broken down and the syrup has slightly thickened.

Use a wooden spoon or spatula to press and mash the raspberries against the sides of the pan as they cook.

Finish and Strain Syrup

Remove the saucepan from heat and stir in 1 teaspoon of pure vanilla extract. Pour the syrup through a fine mesh strainer into a clean jar or bowl, pressing the solids with the back of a spoon to extract as much liquid as possible.

Discard the raspberry solids. Allow the syrup to cool to room temperature, about 10 minutes, before using.

The syrup can be stored in a sealed jar in the refrigerator for up to 2 weeks.

Assemble the Drinks

Fill two tall glasses generously with ice cubes. Pour 3/4 cup of cold brew concentrate over the ice in each glass.

Add 2–3 tablespoons of raspberry brown sugar syrup per glass, adjusting to taste. Stir gently to combine the syrup with the cold brew.

Top and Garnish

If desired, pour 1/4 cup of oat milk or your preferred milk over the back of a spoon to create a layered effect on top of each drink. Garnish with a few fresh raspberries on the rim or skewered on a cocktail pick.

Serve immediately and stir before drinking.

Brew Chamomile Tea

Place 2 chamomile tea bags into a heatproof mug or small teapot. Pour 1 cup of boiling water (212°F / 100°C) directly over the tea bags.

Allow the tea to steep and infuse for 5 minutes to develop a deep, floral flavor. Do not squeeze the bags when removing them, as this can cause bitterness.

Discard the bags after steeping.

Warm the Oat Milk

While the tea is steeping, pour 1 1/2 cups of oat milk into a small saucepan. Heat over medium-low heat for 2 to 3 minutes, stirring occasionally, until the oat milk is steaming and reaches approximately 150°F (65°C).

Do not allow it to boil, as boiling can alter the flavor and texture of oat milk. Remove from heat immediately once steaming.

Froth the Milk

Using a handheld milk frother, froth the warm oat milk for 20 to 30 seconds until it becomes creamy and frothy with a light foam on top. Alternatively, whisk vigorously by hand for about 45 seconds.

Oat milk froths best when it is freshly warmed and not overheated.

Sweeten and Spice

Stir 2 tablespoons of raw honey, 1/4 teaspoon of vanilla extract, 1 pinch of ground cinnamon, and 1 pinch of fine sea salt into the hot brewed chamomile tea. Stir well for about 30 seconds until the honey is fully dissolved and the spices are evenly incorporated.

Assemble and Serve

Divide the sweetened chamomile tea evenly between 2 large mugs (approximately 1/2 cup each). Slowly pour the frothed oat milk over the tea in each mug, holding back the foam with a spoon and then spooning the foam on top.

Dust lightly with ground cinnamon and garnish with a few dried chamomile flowers if desired. Serve immediately while hot.