Wake up your appetite.

Here at Secret Squirrel headquarters, we’re always brewing up new adventures in the kitchen. From beverages to cocktails to baked goods and beyond, we’re firing up some serious deliciousness with our cold brew. 

Have a recipe you’d like to submit? Send us your favorite cold brew concoction and we may feature it on our site! Here are some of our favorite recipes.

Try Something Different

Café Cubano

• 2 oz. Secret Squirrel
• 4 oz. Half and Half
• 1 t. simple syrup
• 1 dash of cinnamon

Mix and pour over ice. 
Add whipped cream if you like.

Secret Squirrel Coconutty Mocha

• 4 oz. Secret Squirrel Concentrate
• 8 oz. Coconut Milk
• 1 T. Chocolate Syrup (add more to taste)

Mix and pour over ice.

Pumpkin Spice Latte

• 4 oz. Secret Squirrel Concentrate
• 8 oz. Milk
• 2 T. Pumpkin Butter
• 1/4 t. Pumpkin Pie Spice

Blend ingredients until smooth, then pour over ice.
Don't forget the whipped cream!

Health Nut Cold Brew Peppermint Mocha

• 4 oz. Secret Squirrel Concentrate
• 8 oz. Almond Milk
• 1 1/2 t. Cacao Powder
• 1/8 t. Peppermint Extract
• Agave to taste

Mix and pour over ice.

Cold Brew Libations

Todd's Cocktail

• 1.5 oz. Secret Squirrel Concentrate
• 1 oz. Hangar One Buddha’s Hand Vodka
• 1 oz. Almond Milk
• Splash of Cointreau

Shake or mix, and pour over ice.

Cold Brew Coffee Martini

• 1.5 oz. Secret Squirrel Concentrate
• 1 oz. Vodka
• 1 oz. Coffee liqueur
• Simple Syrup to taste

Shake or mix, and pour over ice.

Cold Irish Morning

• 2 oz. Secret Squirrel Concentrate
• 1 oz. Irish whiskey
• 2 oz. Cold Water
• 1/2 oz. Milk or Cream
• Simple Syrup to taste


  1. Shake or stir vigorously and pour over ice.
  2. Raise a hearty sláinte to the coming fall.
  3. (Replace the cold water with hot, and you've got a
    fine warm beverage as well, once it turns nippy.)


Cold Brew Tiramasu

• 1/4 C. Secret Squirrel Concentrate
• 6 egg yolks
• 3/4 C. white sugar
• 2/3 C. milk
• 1 1/4 C. heavy cream
• 1/2 t. vanilla extract
• 1 pound mascarpone cheese
• 2 T. rum
• 2 (3 ounce) packaged ladyfinger cookies
• 1 T. unsweetened cocoa powder


  1. In a medium saucepan, whisk together egg yolks and sugar until welblended.
  2. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.
  3. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  4. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  5. In a small bowl, combine coffee concentrate and rum.
  6. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  7. Arrange half of soaked ladyfingers in bottom of a 7”x11” dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that.
  8. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Coffee Panna Cotta

• 1/2 C. Secret Squirrel Concentrate
• 1/2 C. Whole Milk
• 1 1/2 t. unflavored powdered gelatin
• 1 1/2 C. heavy cream
• 1/4 C. sugar
• Pinch salt

• 1 small white chocolate bar, for garnishing
• 1 small dark chocolate bar, for garnishing


  1. Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin.
  2. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes.
  3. Add the cream, coee concentrate, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes.
  4. Remove from the heat and let cool slightly.
  5. Pour the cream mixture into 2 martini glasses, dividing equally. 
  6. Cover and refrigerate. Chill until set, at least 6 hours and up to 2 days.
  7. When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings.
  8. Sprinkle the shavings over each panna cotta and serve.